Bacteriological evaluation of raw and roasted Rhynchophorus phoenicis (bayelsa suya) retailed in Udu and Ughelli South Local Government Area of Delta State, Nigeria.

Abstract

Ready-to-eat snacks such as roasted larvae of Rhynchophorus phoenicis are sold in rural and urban communities across the Niger Delta. Six duplicates were obtained from six locations spanning from Udu and Ughelli-South Local Government Areas of Delta State, Nigeria. This study sought to evaluate acceptable proxies of bacterial flora quality obtained from raw and roasted R. phoenicis. Using Standard methods, microbial, proximate, biochemical, coliform, and antibiotic-susceptibility studies were conducted on the bacterial isolates obtained. The results indicate that the crude protein of the raw sample was 18.74%, while the crude protein of the roasted sample was 24.07%; the crude protein of the raw larvae of R. phoenicis was 20.74%, while that of the roasted samples were 24.07%. The microbial population of roasted Rhynchophorus phoenicis obtained from the Otovwodo market had a total aerobic bacterial count of 6.2 Log₁₀ CFU/g, a total fungal count of 3.0 Log₁₀ CFU/g, a total Salmonella/Shigella Count of 3.6 Log₁₀ CFU/g, and a total Staphylococcal count of 4.2 Log₁₀ CFU/g. In addition, the coliform content of the crushed roasted samples obtained from Jeremi Junction was 6 MPN/100g, while the roasted sample had 28 MPN/100g. The isolates predominantly identified from the roasted samples were Staphylococcus sp., Bacillus sp. and Enterococcus sp. Confirmation of bacterial identity using the Analytical Profile Index revealed that the roasted R. phoenicis contained Staphylococcus epidermidis, Bacillus cereus, and Enterococcus. Faecalis with Bacillus cereus (47.37%) and Staphylococcus sp. (31.58%). The antibiogram of Proteus mirabilis indicates resistance to Ceftazidime, Cefuroxime, Augmentin, and Nitrofurantoin, pointing to resistance to second-generation antibiotics. There is a need for government agencies to educate the public about the possible food-borne diseases associated with the consumption of poorly prepared ready-to-eat snacks of animal origin, and further regulate the activities of food handlers in the proliferation of microbes of health concern