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.