Microbial Quality Of Ready To Eat Cassava Fufu And Susceptibility Of Isolates To Antibiotics

ABSTRACT

A microbiogical study was undertaken to determine the microbial quality of ready to eat fufu and the susceptibility of the isolates to antibiotics. Thirty (30) Samples of ready to eat fufu sample were serially diluted using a sterile test tube. Appropriate dilution was inoculated by pour plate method onto nutrient agar, MacConkey agar, Salmonelle shigella agar respectively. Susceptibility test of the microbial isolate to antibiotics was carried out on Mueller Hinton agar. The mean total count of bacterial isolate ranged from 3.44-4.76 cfu/g^-1 for lactic acid bacterial, 3.06-4.91 cfug^-1 for Enterobactericeae, and 3.04-4.65 cfu/g^-1for masophilic bacteria. Mean total count of fungi isolate ranged from 1.2-2.6 cfu/g^-1. The predominant bacteria were of the genera Bacillus, Staphylococcus, Salmonella, Enterobacter, Lactococcus, Corynebacterium and Klebsiella. Fungi isolated include Candida, Saccharomyces and Aspergillus. Improvement and maintenance of goods hygiene practice by food handlers and vendors will contribute to the safety of ready to eat fufu.