Isolation and identification of bacteria associated with fermentation of melon seed for Ogiri Sold in Owerri, Nigeria
Department of Medical Laboratory Science, Faculty of Health Sciences, Imo State University, Owerri, Nigeria.
Research Article
Magna Scientia Advanced Research and Reviews, 2021, 03(01), 057–061
Article DOI: 10.30574/msarr.2021.3.1.0067
Publication history:
Received on 19 August 2021; revised on 01 October 2021; accepted on 03 October 2021
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.
Keywords:
Ferment; Melon Seed; Ogiri; Food; Contamination; Bacteria
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Copyright © 2021 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0