Bacterial Contamination of Fermented Saps of Raphia hookari obtained from selected Markets in Epe, Lagos Nigeria

Abstract

Raphia hookari fermented sap also known as raffia wine is an alcoholic drink enjoyed in Africa, Asia and South America. It may be  described as ready-to-eat food as it is often sold in plastic bottles or cups without further processing. The use of unhygienic packaging  material or non-potable water may lead to contamination by pathogenic organisms. This study examines the bacterial profile and the  antibiotic resistance of isolates obtained from raffia wine sold in Epe, Lagos, Nigeria. Four samples were obtained from different locations  and analysed. The samples were spread plated on Plate count agar, Salmonella Shigella agar, Mannitol salt agar and  MacConkey agar. The Kirby Bauer method was used to evaluate the antimicrobial susceptibility of the isolates. The results showed varying levels of bacterial contamination. A mean viable count of 1.0 x 10⁷ CFU/mL was obtained on plate count agar, 8.1 x 10⁵ CFU/mL  on mannitol salt agar, 1.9 x 10⁴ CFU/mL on MacConkey agar, and no isolates were obtained on Salmonella-Shigella agar. The frequency  of occurrence of Escherichia coli and Staphylococcus aureus isolated were 54.8 % and 45.2%, respectively. The antibiogram showed that  Staphylococcus aureus was highly resistant to chloramphenicol (85.7%), ampiclox (64.3%), and erythromycin (42.8%). E. coli was highly  resistant to erythromycin (100%), chloramphenicol (82.4%), and amoxicillin (57.1%). The presence of pathogenic bacteria in raffia wine  indicates potential adulteration and a decrease in the alcoholic content. This highlights the need for public awareness about food safety  practices.