ABSTARCT

This study isolated microorganisms from some selected locally fermented foods such as fufu, agidi and abacha. A total of twenty one (21) samples comprising of six (6) fufu, agidi and Abacha were purchased from three different local markets (Ahiaeke, Ndoro, Gate six) while each of the samples were prepared in the laboratory to serve as control. The samples were analyzed using standard microbiological techniques. Bacteria such as Bacillus subtilis, Escherichia coli, Proteus mirabilis, Klebsiella pneumoniae, Lactobacillus fermentum, Staphylococcus aureus and Lactobacil/us casei were isolated. Fungi identified were: Aspergillus niger, Aspergillus flavus, Rhodotorula species, Rhizopus stolonifer and Penicil/ium species. The heterotrophic plate count of fermented fufu ranged from 3.3 x 10° to 7.7 x 10°, Agidi from 3.7 x 10° to 7.2 x 10° and Abacha from 3.1 x 10 to 9.2 x 10cfu/g. Coliform plate count of fermented fufu ranged from 3.0 x 10°to 9.9 x 10, Agidi from 3.0 x 10° to 5.9 x 10°and Abacha from 2.2 x 10 to 6.0 x 10° cfu/g. The total Staphylococcus plate count of fermented fufu ranged from 3.2 x 10°to 3.6 x 10°, Agidi 1.1 x 10° cfu/g and Abacha from 2. 7 x I 0 6 to 4.6 x 10cfu/g and the total LAB plate count of fermented fufu ranged from 9.9 x 10to 5.9 x 10°, Agidi from 3.8 x 10° to 4.2 x 10° and Abacha from 2.0 x 10 to 6.0 x 10. Fungal plate count of fermented fufu ranged from 3.2 x 10° to 6.6 x 10°, Agidi from 1.2 x 10° to 6.5 x 10° and Abacha 1.9 x 10° to 5.3 x 10cfu/g. Escherichia coli and Lactococcus fermentum were found to be predominant with 13 ( 15.5%), followed by Lactococcus casei with 11 (13.1%) and Aspergillus flavus with 9 (10.7%) and Penicillium species recorded the least occurrence of 2(2.4%). The presence of these organisms is noteworthy that they are of public health and non-public health concern and if not properly managed could lead to contamination,