ABSTRACT

The microbiological analysis of ogi sold in 10 different locations within Umuahia metropolis were carried out using the Total Viable Plate Count (TVPC) technique for the. Streptococcus spp, Lactobacillus spp, Staphylococcus spp, Bacillus spp, Corynebacleriurn spp and Escherichia coil were isolated together with four fungi species namely Aspergilus spp, Saccharomyces spp, Penicilium spp and Fusarium spp. The TVPC gave a range of 7.5 X iO4to 1.8 X iO4for the samples collected within the different locations and a mean of 5.4 X iø for the samples collected from Ndoru, 3.5 X 10" for the sample collected from Amawom, 2.7 X io for the sample from Umudike while the sample for Uzuakoli have a mean of 3.6 X 10" Streptococcus spp, Lactobacillus spp and Saccharornycess spp were isolated from all the samples from the different locations while Slaphylococcus spp, Bacillus spp, Corynebaclerium spp, F. co/i, Aspergillus spp, Penicilliu,n spp, and Fusariunz spp occurred in some of the samples. Statistical analysis carried out on the effect of growth media and sales location on the growth of microorganisms isolated from the ogi samples collected from the different locations shows that, there was a higher microbial load on the samples collected from Ndoru compared to every other location. The difference in the growth of microbes on Nutrient agar, MacConkey agar, and deMan Rogosa and Sharpe agar are statistically highly significant on the samples collected from Ndoru compared to that of Amaworn while the difference in growth of microbes on Sabouraud dextrose agar agar statistically highly significant on the sample collected from Amawom compared to that of lJmudike at a probability level of 0.01. The findings showed that the ogi samples from the attendants/vendors from these different locations did not meet food and agricultural organization standard for consumption. Thus, Critical Control Points measures should be applied by these vendors/attendants during the handling, processing and marketing of ogi for consumption.