Open AccessEVALUATION OF THE MICROBIOLOGICAL QUALITY AND SAFETY OF PUPURU AND GARRI ON SALE AT OKITIPUPA MAIN MARKET IN ONDO STATE, NIGERIA
Author(s) -
Johnson Olagunju Adetuwo
Publication year - 2021
Publication title -
american journal of food sciences and nutrition
Language(s) - English
Resource type - Journals
ISSN - 2789-3154
DOI - 10.47672/ajfsn.542
Subject(s) - mucor , biology , food science , microbiology and biotechnology , aspergillus flavus , fusarium , candida albicans , aspergillus , botany
Purpose: This study was carried out with aim to determine the microbiological quality and safety of pupuru and garri on sale at Okitipupa main market in Okitipupa Township.Methods: Pupuru and garri were analyzed to determine their microbial load and the level of aflatoxins contamination using microbiology standard protocols. A total of thirty samples each of pupuru and garri were collected from ten different points in Okitipupa main market for evaluation. Findings: The results obtained showed that the bacterial load of pupuru and garri ranged from 2.1 to 7.6 x104 cfu/gwhile the fungi and yeast content ranged from 1.3 to 6.2 ×105 cfu/g. Also the level of aflatoxins contamination in pupuru and garri was at the range of 1.5µg/kg to 6.0µg/kg. The isolates of bacteria from all the market points are the following; Pseudomonas aeruginosa, Streptococcus faecalis, Lactobacillus species, Bacillus cereus, Escherichia coli, Staphylococcus aureus and Yersinia species. While the isolated fungi include Fusarium oxysporium, Aspergillus flavus, Aspergillus fumigatus, Saccharomyces cerevisae, Candida albicans, Penicillum species, Rhizopus stolonifera, and Mucor species. Some potential pathogenic bacteria like E. coli, Staphylococcus species and Bacillus species were isolated from pupuru and garri, the minimum microbial load obtained and the level of aflatoxins contamination could not pose any health risk to the consumers.Recommendation: There is need for the producers and the sellers of these products to be taught good processing procedures (GPP) as this will definitely improve microbiological quality and safety of the products. Purpose: This study was carried out with aim to determine the microbiological quality and safety of pupuru and garri on sale at Okitipupa main market in Okitipupa Township.Methods: Pupuru and garri were analyzed to determine their microbial load and the level of aflatoxins contamination using microbiology standard protocols. A total of thirty samples each of pupuru and garri were collected from ten different points in Okitipupa main market for evaluation. Findings: The results obtained showed that the bacterial load of pupuru and garri ranged from 2.1 to 7.6 x104 cfu/gwhile the fungi and yeast content ranged from 1.3 to 6.2 ×105 cfu/g. Also the level of aflatoxins contamination in pupuru and garri was at the range of 1.5µg/kg to 6.0µg/kg. The isolates of bacteria from all the market points are the following; Pseudomonas aeruginosa, Streptococcus faecalis, Lactobacillus species, Bacillus cereus, Escherichia coli, Staphylococcus aureus and Yersinia species. While the isolated fungi include Fusarium oxysporium, Aspergillus flavus, Aspergillus fumigatus, Saccharomyces cerevisae, Candida albicans, Penicillum species, Rhizopus stolonifera, and Mucor species. Some potential pathogenic bacteria like E. coli, Staphylococcus species and Bacillus species were isolated from pupuru and garri, the minimum microbial load obtained and the level of aflatoxins contamination could not pose any health risk to the consumers.Recommendation: There is need for the producers and the sellers of these products to be taught good processing procedures (GPP) as this will definitely improve microbiological quality and safety of the products.