P62 Bacteriological Quality of Commercially Prepared Fermented Ogi (Akamu) Sold in Some Parts of South Eastern Nigeria
Monday, August 3, 2015
Mr. Alloysius Chibuike Ogodo1, Dr. Ositadinma Chinyere Ugbogu1 and Mr. Uzochukwu Godswill Ekeleme2, (1)Microbiology, Federal University Wukari, Wukari, Nigeria, (2)Biology and Microbiology, Gregory University Uturu, Uturu, Nigeria
Food poisoning and infection by bacteria are of public health significance to both developing and developed countries. Samples of ogi (akamu) prepared from white and yellow variety of maize sold in Uturu and Okigwe were analyzed together with the laboratory prepared ogi for bacterial quality using the standard microbiological methods. The analyses showed that both white and yellow variety had total bacterial counts (cfu/g) of 4.0×107 and 3.9x107 for the laboratory prepared ogi while the commercial ogi had 5.2x107 and 4.9x107, 4.9x107 and 4.5x107, 5.4x107 and 5.0x107 for Eke-Okigwe, Up-gate and Nkwo-Achara market respectively. The Staphylococcal counts ranged from 2.0 x 102 to 5.0x102 and 1.0x102 to 4.0 x102 for the white and yellow variety from the different markets while Staphylococcal growth was not recorded on the laboratory prepared ogi. The laboratory prepared ogi had no Coliform growth while the commercially prepared ogi had counts of 0.5x103 to 1.6x103 for white variety and 0.3x103 to 1.1x103 for yellow variety respectively. The Lactic acid bacterial count of 3.5x106 and 3.0x106 was recorded for the laboratory ogi while the commercially prepared ogi ranged from 3.2x106 to 4.2x106 (white variety) and 3.0x106 to 3.9x106 (yellow). The presence of bacteria isolates from the samples showed that Lactobacillus sp, Leuconostoc sp and Citrobacter sp were present in all the samples, Micrococcus sp and Klebsiella sp were isolated from Eke-Okigwe and ABSU-up-gate markets varieties respectively, E. coli and Staphylococcus sp were present in Eke-Okigwe and Nkwo-Achara markets while Salmonella sp were isolated from the three markets.