Work

Assessment of microbial quality of some industrially packed food seasoning obtained from different retail outlets in Ota, Ogun State, Nigeria

Year: 2024

Type: article

Abstract: Qualities of curry, thyme and pepper commonly marketed in Nigeria were investigated. The total bacterial and fungal counts, types of microorganisms present and the physico-chemical qualities were also determined. These spices had a pH range from 5.92 to 6.44, with a moisture content of 6.08% to 36.32%. The bacterial load was within the range of 13.0 × 103 to 43.8 × 103 cfu/g with a lower fungal count of 6.5 × 103 to 35.2×103 cfu/g. Five bacterial and six fungal species namely Aeromonas, Staphylococcus, Pseudomonas, Streptococcus and Bacillus;as well as Mucor, Aspergillus flavus, Penicillum, Candida, Aspergillus and Rhodotorula, respectively, were isolated. The implication of these findings on the health of the populace was discussed from a microbiological viewpoint. The presence of these microbes in the spices may pose a serious threat which is of significance in public health.

Source: Journal of Food Safety and Hygiene

DOI: 10.18502/jfsh.v10i1.16444

Authors: Olubukola O. Kuforiji, Umar Isah Adam, Ifeoma Irene Adetoyinbo

Institution: Bells University of Technology

Language: English

Topic: Food Safety and Hygiene

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: bronze

Funder: Directorate for Biological Sciences