Determination of the microbiological profile of a local Zimbabwean ready-to-use supplementary food

Abstract

Prolific contamination of low moisture foods by microorganisms poses a high public health risk for humans. The present study aimed at the microbiological analysis of a local Ready-to-Use Supplementary Food developed for treatment of malnourished children. Microbiological analysis included the determination of total viable aerobic count by standard plate count method, enumeration of total coliforms, yeasts and molds.The local Ready-to-Use Supplementary Food was developed at Chinhoyi University of Technology and analysed by conventional culture methods. Microorganisms were identified by VITEK 2system. Isolated microorganisms suspension inoculated into the VITEK 2 system. A total of 8 strains were investigated and 7 of these species (87.50%) were correctly identified while I strain (12.5%) was not identified. The correct identification rate ranged from 85% to 99%. Identified species were the 25% Enterobacter species,25%Bacillus species and 12.5% forPontea agglomerans, Serratia species, and Salinococcus roseus respectively. Average counts as log coli forming units per gram were total viable count 2.99, Staphylococcus aureus 1.23, total coliforms 1.3, and Enterobacteriaceae 1.15. Colony count quality was satisfactory according to the 2016 Irish Food Safety Authority guidelines. Total faecal coliforms, Escherichia coli, Salmonella, and Vibrio cholera were not detected. The results were satisfactory but the ready- to-supplementary food could pose a risk to humans due to presence of food borne pathogens and opportunistic bacteria. Relevant local authorities must ensure that hygienic conditions are improved to curb potential foodborne infections.