Physicochemical and Microbiological Evaluation of Potato Chips Sold in Owerri, imo state.

ABSTRACT
This study was carried out to investigate the physiochemical and microbiological evaluation of potato chips sold in Owerri, Imo state which are very popular among kids. Moreover, people from all age groups like it and although adults do not take it on a regular basis, the total consumed amount among adults is not negligible. Potato chips is a dried food and all of these can undergo microbial contamination due to the remaining water activity, environmental conditions, production processing faults etc. In this current study, Samples were analyzed for microbial quality analysis. The samples were bacteriologically analyzed using pour plate technique. Pour plate technique was done by carrying out serial dilution of the sample after which the second-last tube and the last tube were picked and 0.1ml of each sample was pipetted into a Nutrient Agar(NA) and Sabouraud dextrose Agar(SDA), the plate was then incubated for 24hours at 37°c and 48hours at 37°c respectively after which the plate was examined for growth of the samples studied, almost all were found to be contaminated with some bacteria(11- 13cFu/g) and fungus (7-10cFu/g). Staphylococcus spp; Bacillus spp; Aspergillus spp and Rhizopus spp were found in the samples indicating the poor quality of the snack. However, the Physiochemical results for potato chips revealed that the moisture content level was relatively moderate (17%) but could be harboring the growth of microbes. The high saponification values suggest that the oils contained low molecular weight fatty acid and hence are unsuitable for frying the chips. The low iodine value is an indication that the oil contained a low degree of un saturation which could depict the fact that poor quality oil was used in the frying of the potato chips. Overall, the present study revealed that potato chips is highly contaminated by bacteria and fungi which could lead to food borne outbreaks and it is advisable that an awareness campaign should be carried out to educate the major players in the snacks industry on the approach of food safety management, associated vending hazards and critical points to be monitored so as to create consumers confidence and safety of the consumed snacks.