Microbiological Assay Of Ingredients, Contact Surfaces And Stages In <i>Akara</i> Processing At Three Locations In Maiduguri, Nigeria

Abstract

Sample at various stages and contact surfaces were obtained during akara processing from three locations in Maiduguri metropolis. The locations were Hausari, Mairi and Wulari. Samples of the ingredients and swabs of contact surfaces were taken. Total aerobic plate count, coliform count, taphylococcal count and yeast/mould count, were determined. Microorganism were solated, identified and their percentage frequency of occurrence on plated samples of the ingredients and contact surfaces were also determined. The total aerobic mesophilic count of ingredients from the three locations range from 3.10 to 8.40 cfu/g, while coliform count ranged from 1.10 to 9.00 cfu/g, staphylococcal count ranged from 1.20 to 3.29 cfu/g and yeast/mould count ranged from 1.60 to 4.80 cfu/g. The total aerobic plate count of contact surfaces ranged from 4.20 to 7.90 cfu/cm2, coliform from 1.00 to 7.80 cfu/cm2, staphylococcal count from 2.10 to 5.90 cfu/cm2 and yeast/mould count from 1.20 to 4.80 cfu/cm2. The predominant microorganisms isolated from this study were Klebsiella pneumoniae, Bacillus subtilis, candida tropicalis and Aspergillus niger. They occurred at all the various stages and on contact surfaces during akara processing at percentage frequency of occurrence ranging from 5 to 50%. The presence of Staphylococcus aureus, Escherichia coli, Streptococcus feacalis and klebsiella pneumoniae is not a healthy development. These microorganisms are pathogenic and therefore their presence during akara processing could cause a serious health problem. The need for advising akara producers and vendors of the necessity to adopt strict hygienic practice, at various stages of processing is essential.


Agro-Science Vol.2(1) 2001: 42-49