Abstract
In order to ascertain the public health implication of the consumption of the fermented melon (Cucumismelo), known as Ogiri, consumed in all South Eastern Nigeria and beyond as a food condiment, thirty samples of locally fermented melon seeds, Ogiri, were randomly purchased from three markets in Owerri metropolis in Imo State. These samples were microbiologically analysed using pour plate technique on nutrient agar, MacConkey and Salmonella Shigella agar at 370C for 24 hours. The viable and mean counts were determined and the data obtained were statistically analyzed. There was no significant difference between the contamination of the samples (p>0.05). These organisms, following the order of predominance were isolated; Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae and Staphylococcus aureus. The presence of these microorganisms of public health importance in food condiments pose a risk of enteritis and other food borne diseases in some individuals after its intake. Thus, the health organizations should embark on public and personal enlightenment programs targeted at both the producer and the consumer.
Highlights
Ogiri is a food condiment produced from the fermentation of melon seed and is adjudged to be an indigenous fermented soup condiment which is used as flavoring agent whose character and organoleptic properties depend on microbial activities [1]
Achi et al, [9] reported thatthe presence of these microorganisms in fermented foods may be as a result of contamination from food handlers and unhygienic materials used for the packaging as Staphylococcusspp
The reason for no significant observable difference in the mean resides in the fact that all sites were exposed to such health hazards as being close to gutters and use of unsterilized laves as a conventional procedure. Fermented foods such as Ogiri form the staple food of developing countries such as Nigeria
Summary
Ogiri is a food condiment produced from the fermentation of melon seed and is adjudged to be an indigenous fermented soup condiment which is used as flavoring agent whose character and organoleptic properties depend on microbial activities [1]. It has gray colour with porous structure and sharp smell when in a raw state, but the dried form has less pungent smell. Apart from regular melon seed (Citrulus lanatus) used for ‘Ogiri’ preparation, it can be produced from castor oil seeds (Ricinuscummunis) as reported by Enujiugha [3] and fluted pumpkin (Telfairia occidentalis) by Omafuvbe and Oyedapo [4]. The need to discover the various micro-organisms associated with this process becomes sacrosanct and forms the basis for this study
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