EXAMINATION OF THE MICROBIAL STATUS OF SELECTED INDIGENOUS FERMENTED FOODS IN NIGERIA

ABSTRACT Four Nigerian traditionally fermented foods (wara, nono, ogi and kununzaki) were evaluated for the presence of some microorganisms of public health concern. Among the dairy foods, Staphylococcus aureus and Klebsiella sp. were isolated from wara while Escherichia coli, Salmonella sp. and Kle...

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Bibliographic Details
Published in:Journal of food safety 2002-07, Vol.22 (2), p.85-93
Main Authors: OLASUPO, N.A., SMITH, S.I., AKINSINDE, K.A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
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Summary:ABSTRACT Four Nigerian traditionally fermented foods (wara, nono, ogi and kununzaki) were evaluated for the presence of some microorganisms of public health concern. Among the dairy foods, Staphylococcus aureus and Klebsiella sp. were isolated from wara while Escherichia coli, Salmonella sp. and Klebsiella sp. were isolated from nono. The cereal‐based fermented foods (ogi and kunu‐zaki) contained Bacillus subtilis, E. coli, S. aureus, Klebsiella sp. and Enterococcus faecalis. The mesophilic aerobic counts were: 5 × 105 for wara; nono, 1.53 × 107; ogi, 3.6 × 106 and kunu‐zaki, 2.6 × 106 cfu/mL. The enterobacteriaceae counts on nono, wara, ogi and kunu‐zaki were 1.79 × 107, 4.5 × 105, 4.0 × 105 and 1.2 × 106 cfu/mL, respectively. No Vibrio count (detection limit:
ISSN:0149-6085
1745-4565
DOI:10.1111/j.1745-4565.2002.tb00332.x