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Research Article
Microbial Contamination at Different Stages of Production of Ogi in Mowe: A Rural Community, Southwest, Nigeria

O.A. Oyelana and A.A. Coker

Bacteriology Journal, 2012, 2(1), 1-11.

Abstract

The reported cases of outbreaks of communicable diseases and high child mortality in the developing countries have been linked to food and water contamination due to poor sanitary conditions. The microbial assessment at critical points of production of Ogi was aimed at establishing the source(s) of contamination. The water samples, maize grains, paste and filtrate, wet Ogi, body swabs and underneath of nails of the attendants were screened for microbial presence. The organisms were isolated from 10-3 and 10-7 dilution of water; steep water after soaking of grains, mashed grains, paste and filtrate and fermented wet Ogi, respectively on Potato Dextrose (Fungi), Mueller Hilton (Bacteria) and Sabouraud Dextrose (Yeasts) agar. The enteric organisms were further confirmed on MacConkey and Mannitol salt agar. The isolated organisms included Aspergillus flavus, A. niger, Penicillium oxalicum, Fusarium oxysporium and Rhizopus stolonifer (Fungi), Candida albicans and Saccharomyces cerevisiae (Yeast), Escherichia coli and Klebsiella aerogenes (Enteric bacteria), Lactobacillus plantarum, Pseudomonas aeruginosa and Staphylococcus aureus (Non enteric bacteria). The non enteric bacteria were contained in all the samples screened while the growth of the enteric bacteria and fungi species was significantly inhibited at the latter stages of fermentation. There was a re-contamination of the paste and fermented Ogi by the enteric bacteria due to poor handling and unhygienic practices associated with the attendants. The water samples, soaking medium, grinding mill and transportation from storage to selling points were the critical points of contamination. Appropriate safety measures and good manufacturing practices will ensure good quality of product.

ASCI-ID: 2825-8

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