STUDIES ON BACTERIA ASSOCIATED WITH FERMENTED OIL BEAN SEED SOLD IN MARKETS IN PORT HARCOURT
Mbata Christian A., *Nwagu Chinyere, Aleru C., Azike C. A., Ugwueze V. and Opara Peace
ABSTRACT
Bacteria associated with fermented Oil Bean Seed sold in markets in Port Harcourt was investigated. Samples were collected from Mile One (1) Market, Creek Road Market, Mile three (3) Market and Rumuokoro Market. Each was collected from the markets and plated on Macconkey and Nutrient agar and incubated at 37°c for 24 hours. Bacterial growth was observed on nutrient agar. Different bacterial identification procedures were used including biochemical tests for proper bacteria identification. The organisms isolated were Staphylococcus aureus, Bacillus species and Escherichia coli. The total bacterial count for sample in Mile One Market is 6.3 × 105 with Escherichia coli 2.4 × 105, Staphylococcus aureus 3.2 × 105 and Bacillus 0.7 × 105 while the total bacterial count for sample in Creek Road Market is 5.3 × 105 with Escherichia coli 1.6 × 105, Staphylococcus aureus 2.7 × 105 and Bacillus 1.0 × 105 and the total bacterial count for sample in Mile Three Market is 6.0 × 105 with Escherichia coli 2.1 × 105, Staphylococcus aureus 2.2 × 105 and Bacillus 1.7 × 105. The total bacterial count for sample in Rumuokoro Market is 5.0 × 105 with Escherichia coli 2.2 × 105, Staphylococcus aureus 2.4 × 105 and for Bacillus 0.4 × 105. The high bacteria count observed in this study might be attributed to environmental factors, which include exposure of the foods to air, type of water used in processing of the food, post production operations and personal hygiene of the food-handlers all these renders them as vehicles for food-borne infection. Adequate carefulness and good personal hygiene is therefore advised when processing oil beans seed both for private and commercial purposes to avoid or reduce the outbreak of food borne infections.
Keywords: oil bean seed, bacteria, market, food-borne infection.
[Full Text Article]
Impact Factor : 6.044
