African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 786

Full Length Research Paper

Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria

Oranusi S.
  • Oranusi S.
  • Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Nigeria.
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Onibokun E. A.
  • Onibokun E. A.
  • Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Nigeria.
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Obafemi Y.D.
  • Obafemi Y.D.
  • Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Nigeria.
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Dureke G.
  • Dureke G.
  • Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Nigeria.
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  •  Received: 28 June 2018
  •  Accepted: 30 August 2018
  •  Published: 30 November 2018

Abstract

Dietary intake of polycyclic aromatic hydrocarbons (PAH) and heterocyclic amines (HCA) has posted a great health risk as they have been identified as a most potent human carcinogen. Microbial quality of food is also of concern as they contribute to food poisoning and infection. Sixty food samples comprising roasted yam, plantain, grilled and smoked fish and meat were randomly sampled from Lagos and Ogun State, Nigeria, and the PAHs, HCAs contents and microbial load were determined. Isolates were subjected to antibiogram assay. The pH of the samples ranged between 5.08 and 7.49, titrable acidity was in the range of 0.50 and 1.20.  Staphylococcus, Bacillus, Micrococcus, Proteus, Pseudomonas, Citrobacter and Klebsiella sp. had been identified. Antibiogram revealed that the isolates were multi-resistant and most resistant to ceftazidime, cloxacillin and tetracycline and more susceptible to ofloxacin. PAHs were detected in some grilled, roasted and smoked samples and with the highest concentrations 314.85 and 139.97 µg/g Dibenzene[a,h]anthracene established in roasted yam and smoked fish samples. Only 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was detected in grilled fish and meat samples. This study therefore established the presence of chemical and microbial contaminants in some of the food items investigated. It recommended that strict sanitary practices and appropriate cooking methods be enforced during food preparation.

 

Key words: Antibiogram, carcinogens, hazard analysis and critical control point (HACCP), heterocyclic amines, polycyclic aromatic hydrocarbons, Nigeria.