Bacteriological quality of commercially prepared fermented Ogi (Akamu) sold in Some Parts of Afikpo Area in Ebonyi State

Abstract

In this study ogi (akamu) prepared from fermented maize sold in Enohia, Afikpo and Unwana were subjected to bacteriological test together with the laboratory prepared ogi for bacterial quality using the standard microbiological method. The commercial purchased ogi from the markets of (Enohia, Unwana and Afikpo) showed total bacterial growth of 5.6 × 107, 2.0 × 103, 4.2 × 102 and 3.6 × 106 respectively. Staphylococci growth count of 4.2×102, 2.9×102 and 3.5 × 102 were recorded respectively, while Coliform count recorded 2.0×103, 1.2×103 and 1.5×103 and Lactic acid bacterial loads of 3.6×106, 2.7×106 and 3.2 × 106 respectively. The bacteria isolated from the commercial and laboratory fermented pap were Lactobacillus sp, Staphylococcus sp, Leuconostoc sp, Micrococcus sp, Salmonella sp, E. coli, Citrobacter sp and Klebsiella sp. Lactobacillus sp Leuconostoc sp and Citrobacter sp were present in all the samples, Micrococcus sp and Klebsiella sp were isolated from Enohia and Unwana markets ogi respectively, while E. coli and Staphylococcus sp were present in Enohia, Unwana and Afikpo markets. Salmonella sp were isolated from the three markets. No pathogenic bacteria was isolated from the laboratory Prepared ogi (Akamu). Hence, there are chances of contracting food borne diseases from commercially prepared ogi in the local areas of study. Therefore, there is need for sanitary measures in the production of fermented cereals such as ogi so as to minimize the rate of food borne pathogens during processing and storage of such cereals.