BACTERIOLOGICAL EXAMINATION OF FRIED SNAIL

BACTERIOLOGICAL EXAMINATION OF FRIED SNAIL

INTRODUCTION

Snails are classified as Gastropoda, which comprises land, freshwater, and sea snails and slugs. Snail ancestors are among the world’s oldest known animal species. Fossil evidence of primordial gastropods dates back to the late Cambrian period, implying that they existed nearly 500 million years ago.

Gastropods can adapt to a variety of living conditions and do not require a lot of food. They have been able to evolve in order to withstand the surroundings around them, which many academics find fascinating. Gastropods are invertebrates with soft, unsegmented bodies that are occasionally covered with an exoskeleton or shell that belong to the phylum mollusc (or mollusks). Molluscs include animals such as squids, octopuses, clams, and cattle fishes, among others.

Snails and slugs are both Gastropods, hence they are closely related. Despite the fact that slugs lack a protective shell, there are plenty of snails all over the planet. Snails, like other gastropods, come in a variety of sizes, locations, and appearances; there are land snails, freshwater snails, and sea snails.

Fried snail is made by frying pre-seasoned snail flesh in vegetable oil. The hawked fried snails are transported from location to location in a semi-closed plastic bucket, exposing them to dust and other environmental effects. As a result, hazardous organisms find their way inside the snail, resulting in food poisoning.

Food poisoning is an illness caused by the ingestion of food containing harmful microorganisms or harmful substances. Some bacterial organisms commonly implicated in snails causing food poisoning when consumed include: Hsteria, Innocua, Staphylococais aureae, Micrococais agilis, and Bacillus sp.

Their existence poses a major public health risk. Microorganism research can give snails odd flavors, rendering them unfit for food and lowering their fast value. (Hanna, 1966).