Qualitative and Quantitative Analysis of Microbes in Locally Fermented Food Condiments Sold in a Selected Market in Enugu State

Abstract

The microbiological assessment of three commonly consumed Nigerian fermented food
condiments, ogiri (Ricinus communis), ukpaka (Pentaclethra macrophylla), and okpei (Parkia
biglobosa), sourced from different vendors in Nkwo-Ibagwa market, Nsukka, was
conducted to ascertain their quality. The objectives of the study were to identify microbial
contaminants and their total viable count, compare the total viable count of
microorganisms, isolate and identify the Gram’s characteristics of the microorganisms in
the samples using established protocols. Descriptive statistics (mean and standard
deviation) and ANOVA were used to analyze the data. The findings revealed the presence
of fermentative bacteria such as Bacillus coagulance, Bacillus subtilis, Micrococcus varians,
Bacillus licheniformis, Lactobacillus fermenti, Lactobacillus caesi, and Micrococcus luteus.
Pathogenic bacteria including Pseudomonas aeruginosa, Escherichia coli, Staphylococcus
saprophyticus, Staphylococcus aureus, and Klbsiellaoxytoca were also detected. Notably, ogiri
and ukpaka samples had both gram-positive and gram-negative microorganisms, whereas
only gram-positive microorganisms were found in okpei samples. The total bacterial counts
ranged from 1.5 x 106cfu/g to 1.2 x 109cfu/g, with ogiri exhibiting the highest total coliform
count and okpei the lowest. There was a significantly different mean total viable count of
microbes in okpei (4.1x106cfu/g) compared to ogiri (6.6x108cfu/g) and ukpaka
(3.8x108cfu/g). The study highlights the potential health risks, including poisoning and
gastroenteritis, faced by consumers of these condiments. Consequently, it advocates for
enhanced hygiene practices among processors and traders to mitigate cross-contamination
and ensure consumer safety.