Microbiological Quality of Um Jinger

This research has studied the microbiological quality (microbial contamination) of Um-jinger food . the study has been carried out via a selection of random samples exploiting the simple random sample method applied on ( 60) samples of vendors around Khartoum state markets, within the period from the (21 th of May up to the 5th of September 2007 ) . The study includes the procedures that carried out and bacteriological experiments as well as pH measurement . During the microbiological – bacteriological analysis and observations , the study come up with the following results : • The study field areas suffer decline of sanitary levels . • The personal hygiene of vendors was bad . • Aerobic plate count is estimated 3×104 to 3.5× 107 cfu per ml and the MacConkey's agar count ranged form 2×102 to 2.7×103 cfu per ml . • The total coliform count estimated to be around 3 to 1400 MPN per ml , and Mannitol salt agar count was 2× 102 to 1.6×104 cfu per ml . • The degree of coliform bacteria contamination percentage raised to 6.6 % , whereas Salmonella spp was 5% . • The highest rate of contamination was due to the Bacillus spp raised to 70 % , followed by the Staphylococcus aureus 63.3 % • The study has figured the occurrence of different kinds and types of the Enterobacteriace species represented by Salmonella spp., Escherichia spp., Proteus spp., Pesudomonas spp., Klebsiella spp. and Hafnia spp. • Result have shown and come up with contrast in pH degree (rate ) relevant to samples chosen ranged between 6.7 – 3.4 . • Research find out that the consumption of contaminated Um-jinger food could cause and influence dangerous affects upon public health . • The study recommended the necessity to carry out medical inspection for the vendors and issue medical fitness cards as well as the importance of cleanliness , awareness and , selling and circulation improvements , because the dealing has the greatest impact upon the minimizing of danger assumed