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BackgroundThe lack of good production practices and probable post-fermentation contaminations contribute to bacterial pathogen load in ugba, a fermented food made from African oil been seeds (Pentaclethra macrophylla Benth). Some of these bacteria are not easily detected using standard culturing techniques. The study used molecular-based approaches involving PCR, cloning and sequencing as well as culture-based methods to investigate the occurrence of pathogenic bacteria within the microbiome of ugba. Six samples (OK1-OK6) were purchased from different local markets within Lagos and Abia States in Nigeria and used in the study.

Incidence of enteric pathogens in ugba, a traditional fermented food from African oil bean seeds (Pentaclethra macrophylla)