DETERMINATION OF MICROBIAL LOAD OF SACCHARUM OFFICINARUM (SUGAR CANE) SOLD IN FEDERAL POLYTECHNIC NASSARAWA CAMPUS

DETERMINATION OF MICROBIAL LOAD OF SACCHARUM OFFICINARUM (SUGAR CANE) SOLD IN FEDERAL POLYTECHNIC NASSARAWA CAMPUS

ABSTRACT

Saccharum officinarum (Sugarcane) is primarily cultivated for its juice from which sugar is processed. This study aimed to determine the microbial load of Saccharum officinarum (suga  cane) sold in Federal Polytechnic Nasarawa Campus by determining microbial count, coliform count, and identifying the bacterial and fungal pathogens. A total of ten (10) were collected. All samples were analyzed for bacterial, coliform and fungal using pour plate method and were cultured on Nutrient Agar, MacConkey Agar and Potatoes Dextrose Agar, respectively. The mean total microbial count ranged from 2.51×105±0.31 cfu/g to 7.63×105±0.75 cfu/g, 2.24×103±0.36 cfu/g to 7.38×103±0.90 cfu/g and 2.00 ×103±0.24 cfu/g to 6.60×103±0.45 cfu/g for total heterotrophic bacterial, total coliform and total heterotrophic fungal count respectively. Bacterial species isolated include E. coli (55.00%), S. aureus (37.50%), Shigella spp (35.00%), Samonella spp (32.5%), Micrococcus spp (32.50%), Bacillus spp (30.00%), E. faecalis (27.50%), S. epidermidis (27.50%), Streptococcus spp (17.5%) and Pseudomonas spp (5.00%) while the fungal species include A. flavus (10.00%), A. niger (10.00%), A. fumigatus (10.00%), Rhizopus spp (5.00%), Penicillium spp (5.00%), A. clavatus (2.50%) and Mucor spp (2.50%), respectively. It is recommended that Nigerian government and food regulatory agencies should regularly analyze hawked sugarcane for the possibility of pathogenic agents.

CHAPTER ONE

INTRODUCTION

1.1       Background of the Study

Sugar cane, scientifically known as Saccharum officinarum, is a tropical and subtropical crop that holds immense agricultural and economic significance globally. Its primary utility lies in the extraction of sucrose for sugar production, making it a staple in the food and beverage industry. In Nigeria, sugar cane is not merely an agricultural commodity but also a popular and widely consumed snack, often traded in bustling public spaces, including educational institutions such as the Federal Polytechnic Nassarawa campus.

The Federal Polytechnic Nassarawa campus, as a center of academic and social activities, witnesses the frequent trade and consumption of sugar cane among its student population and other members of the community. Despite its popularity, there exists a notable research gap concerning the microbial quality of sugar cane within this specific environment. Microbial contamination is a pervasive concern throughout the food supply chain, and sugar cane is no exception. Contamination can occur at various stages, ranging from cultivation practices to post-harvest handling, transportation, and the final point of sale.

Sugarcane (Saccharum sp.) is one such functional foods, described as one of the world’s most efficient living collectors of solar energy, stored in the form of fibre and fermentable sugars (FAO, 1988). It is a giant, thick, perennial grass belonging to the family Poaceae, and constitutes the main crop cultivated in Brazil, India, China, Thailand, Mexico and Pakistan, where it plays a vital role in the economy and provides employment opportunities (OECD, 2011; Chandel et al., 2012). There are six confirmed species of Saccharum, two of which are wild while four are cultivated (Bakker, 1999). All modern cultivated varieties of sugarcane are hybrids derived from breeding between these local species (OECD, 2011), and supply about 75% of the world edible sugar (Dillon et al., 2007). Sugarcane and its hybrids are grown for the production of sugar, ethanol and other industrial uses. For instance, Brazil the world leading producer of sugarcane is also the largest exporter of sugar and the second largest exporter of ethanol after the United States (Antunes et al., 2014; FAOSTAT, 2014; Licht, 2015).

In Nigeria, particularly in the northern part, Saccharum officinarum, popularly known as sugarcane is consumed as a snack, by chewing the stem pulp to extract its juice, while the bagasse is thrown away. It is probable that sugarcane may also supply some other vital nutrients alongside its renowned sugar content, since it is eaten in its natural form. Hence, the suggestion that the sugarcane intended for human consumption should be analysed for proximate constituents (OECD, 2011).

The juice from sugarcane is a common man’s refreshing drink which is now becoming a popular drink of choice in local social gathering for thirst quenching during summer. It also gives instant energy and still remains cheapest for an average or low-income individual hence, many people prefer it to industrially-produced beverages (Asiegbu et al., 2016; Ima et al., 2016; Oliveiera et al., 2006). Street vended food are valued for their unique taste and convenience, as well as for maintaining the nutritional status. In developing countries where there is high level of unemployment, streets food serves as true source of employment and income generation to many.

Food safety is defined by Ansaril et al. (2013) as a condition or measures that are necessary during the manufacturing, processing, storage, distribution and preparation of food to ensure that food is acceptable according to its intended use. Food contamination refers to the process by which food get spoiled or contains microorganisms such as bacteria, parasites, or toxic substances that makes it unsuitable for human consumption. Microorganisms are mostly transferred to food (sugarcane) by processors from soil, water, dust, gastrointestinal tract, contact with animal hides, and other environmental sources (Kidus & Teka, 2020; Scott & Bloomfield, 2018). No trainings are conducted for street vendors and so most of them have little or no understanding about food safety practices (Rashed et al., 2013; Tembekar et al., 2009). There has been report of foodborne illness associated with consumption of street vended food in Nigeria and other parts of the world. About 15 cases of foodborne disease outbreaks monitored in Zhapo, a coastal resort of Guangdong in China, from 2008 to 2011 and were traced to the negligence of food vendors (Liu et al., 2015).

According to Nigerian Centre for Disease Control (NCDC), the highest occurrence of foodborne diseases is in Asia and sub-Saharan Africa compared to the rest of the world. Foodborne diseases in Nigeria are usually not reported except in cases of outbreaks like in the case of botulism outbreak that was linked to food consumption in Abuja (Okunromade et al., 2020).

Sugarcane preparation can introduce foodborne microorganisms from unwashed hands of vendors through unsanitary handling (Bhasker et al., 2004). Most vendors do not follow safe practices such as sprinkling unsafe water from containers picked on the ground to keep the sugarcane fresh at point of sale (Tulchinsky et al., 2015), leaving the sugarcane open which gives opportunity for flies to flirt on it, dust and airborne particles from busy roads also settled on it as vendors hawked along heavy vehicular traffic (Muinde & Kuria, 2005). The consumption of sugarcane is high in Lafia Metropolis, but no studies have been reported to ascertain its microbial quality. Hence, these might pose a serious health challenge to the populace.

Understanding the microbial load of sugar cane is critical not only for ensuring food safety but also for preventing potential health risks associated with microbial contamination. Microorganisms such as bacteria and fungi can colonize the surface of sugar cane, and if present in significant quantities, they may pose health hazards to consumers. Therefore, a comprehensive analysis of the microbial quality of sugar cane within the Federal Polytechnic Nassarawa campus is essential to identify potential risks and implement effective measures to safeguard public health.

This research aims to address the existing knowledge gap by conducting a detailed investigation into the microbial load of Saccharum officinarum sold within the Federal Polytechnic Nassarawa campus. Through microbiological analysis, the study seeks to quantify and identify the types of microorganisms present on the surface of sugar cane, contributing valuable insights to the broader discourse on food safety within educational institutions and the specific context of the Federal Polytechnic Nassarawa campus.

1.2       Statement of the Problem

Despite its widespread consumption, there is a noticeable lack of comprehensive information regarding the microbial load of sugar cane sold within the Federal Polytechnic Nassarawa campus. This dearth of data is particularly concerning given the popularity of sugar cane as a snack among the student population and other consumers within the campus community. The absence of detailed insights into the microbial quality of this widely consumed food item raises significant concerns about the potential risks it may pose to the health of consumers.

The microbial quality of sugar cane is a critical aspect of food safety, as the surface of the cane can harbor various microorganisms, including potentially pathogenic bacteria and fungi. In the absence of accurate information about the types and quantities of microorganisms present, assessing and mitigating the associated health risks becomes challenging. The microbial content of food items is directly linked to the likelihood of foodborne illnesses, a concern that is especially pertinent in environments like educational institutions where large numbers of individuals regularly consume such snacks.

The presence of pathogenic microorganisms on the surface of sugar cane creates a potential pathway for the transmission of foodborne pathogens to consumers. Given the communal nature of campus life, where individuals often share food items and snacks, the risk of cross-contamination and the spread of foodborne illnesses is heightened. Students, faculty, and other members of the campus community may be unknowingly exposed to harmful microorganisms when consuming sugar cane, leading to a range of health issues.

Foodborne illnesses, resulting from the ingestion of contaminated food, can manifest as gastrointestinal infections, food poisoning, or other related health problems. The consequences can be particularly severe among a student population, where the overall health and well-being of individuals directly impact their academic performance and overall educational experience. Therefore, the lack of data on the microbial quality of sugar cane in the Federal Polytechnic Nassarawa campus necessitates urgent attention to safeguard the health and safety of consumers, highlighting the importance of conducting a thorough investigation into the microbial load of this popular snack within the campus environment.

This research seeks to address the following questions:

• What is the microbial load of Saccharum officinarum sold in the Federal Polytechnic Nassarawa campus?
• Are there specific microbial contaminants that pose health risks to consumers?
• What factors contribute to the microbial contamination of sugar cane in this specific environment?

1.3       Justification of The Study

Understanding the microbial quality of sugar cane sold in the Federal Polytechnic Nassarawa campus is essential for several reasons. Firstly, it contributes to the broader discourse on food safety within educational institutions. Secondly, it provides valuable insights into the hygienic practices involved in the cultivation, handling, and vending of sugar cane in this specific environment. The outcomes of this study will inform relevant stakeholders, including health authorities, vendors, and consumers, about the microbial risks associated with the consumption of sugar cane within the campus.

1.4       Aim of the Study

The primary aim of this study is to determine the microbial load of Saccharum officinarum sold in the Federal Polytechnic Nassarawa campus. Through microbiological analysis, the research intends to quantify and identify the types of microorganisms present on the surface of sugar cane.

1.5       Objectives of the Study

The specific objectives of this study are as follows:

1. To assess the total microbial load of sugar cane sold in the Federal Polytechnic Nassarawa campus.
2. To identify specific microbial contaminants, including bacteria and fungi, on the surface of sugar cane.
3. To investigate potential factors contributing to microbial contamination during the cultivation, harvesting, and vending of sugar cane within the campus.