Evaluation of the microbiological quality of ground nut cake (Kuli kuli) samples sold in markets in Ado-Ekiti Metropolis, Ekiti State Nigeria
Journal of Pure and Applied Microbiology
Federal Polytechnic Ado-Ekiti, Ekiti State, Nigeria
Groundnut cake (Kuli kuli) samples were purchased from sellers in five markets in Ado-Ekiti and taken to the laboratory for microbiological analyses. To isolate fungi, the samples were cultured on potatoe dextrose agar and sabouraud dextrose agar and the plates were cultured at 25°C for 5days. Bacteria were isolated by culturing the samples on nutrient agar. The plates were incubated at 37°C for 24 hours. The fungi isolated were Rhizopus stolonifer, Mucor mucedo, Trichoderma viride, Aspergillus flaws. Penicillium italicum, Penicillium digitatum. The most frequently occurring fungi was Rhizopus stolonifer(25%)while the least occurring was Penicillium digitatum(10%). The highest fungal count was 2.0×105 recorded in market E while the least was 1.0×102 in samples from market A. The bacteria isolated were Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus subtilis, Escherichia coli , Serratia marcescens. The highest bacterial count was 4.0×106 recorded in market E while the least was 2.3×104 in samples from market A. It was concluded that kuli kuli sold in markets in Ado-Ekiti could be a source of transmission of microorganisms that could lead to intoxication and other health hazards. Sellers were therefore advised to ensure proper packaging of kuli kuli before display in market places to avoid microbial contamination.
agar; glucose; article; Aspergillus flavus; Bacillus subtilis; bacterial count; bacterium culture; bacterium isolation; Escherichia coli; food control; food quality; fungus culture; fungus isolation; incubation temperature; incubation time; market; microbial contamination; microbiological examination; Mucor; Nigeria; nonhuman; peanut; Penicillium; Penicillium digitatum; potato; Pseudomonas aeruginosa; Rhizopus stolonifer; Serratia marcescens; Staphylococcus aureus; Trichoderma viride; Aspergillus; Bacillus subtilis; Bacteria (microorganisms); Escherichia coli; Fungi; Mucor mucedo; Penicillium digitatum; Penicillium italicum; Pseudomonas aeruginosa; Rhizopus stolonifer; Serratia marcescens; Staphylococcus aureus; Trichoderma viride