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 foodcondiments, ogiri (Ricinus communis), ukpaka (Pentaclethra macrophylla), and okpei (Parkiabiglobosa), sourced from different vendors in Nkwo-Ibagwa market, Nsukka, wasconducted to ascertain their quality. The objectives of the study were to identify microbialcontaminants and their total viable count, compare the total viable count ofmicroorganisms, isolate and identify the Gram’s characteristics of the microorganisms inthe samples using established protocols. Descriptive statistics (mean and standarddeviation) and ANOVA were used to analyze the data. The findings revealed the presenceof 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, Staphylococcussaprophyticus, Staphylococcus aureus, and Klbsiellaoxytoca were also detected. Notably, ogiriand ukpaka samples had both gram-positive and gram-negative microorganisms, whereasonly gram-positive microorganisms were found in okpei samples. The total bacterial countsranged from 1.5 x 106cfu/g to 1.2 x 109cfu/g, with ogiri exhibiting the highest total coliformcount and okpei the lowest. There was a significantly different mean total viable count ofmicrobes 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 andgastroenteritis, faced by consumers of these condiments. Consequently, it advocates forenhanced hygiene practices among processors and traders to mitigate cross-contaminationand ensure consumer safety.