Microbiological Qualities Of Some Traditionally Fermented Food Products Sold In Umuahia Metropolis :- Kalu Olanma J

ABSTRACT ’ This study assessed the microbiological quality of traditionally fermented foods such as ogiri, ugba and okpei sold in Umuahia ofwhich two (2) samples each of ogiri, dadawa and ugba were obtained from three (3) locations in Umuahia town namely Ubani, Ahiaeke and Amawom. In this study shows the bacteria load ofUgba to the highest (2.25x108cfu/g) than that of other fermented foods studied in Ahiaeke Market while the range was generally from 1.76x108cfu/g (Dadawa) to 2.25xl08cfu/g (ugba). The fungi load was also highest in the ugba sample (1.80xl03cfu/g). However, the bacteria load was in the range of 1.87xl08cfu/g to 2.44x108cfu/g. Dadawa had the lowest bacteria load while ugba had the highest load. The percentage occurrence of bacteria isolates in the fermented foods from this study revealed Staphylococcus aureus as being the most predominant bacteria isolate with an overall occurrence of 91.67% while E. coli and Corynebacterium were the least 11.11% each. Meanwhile, the occurrence of Bacillus was in the range of41.67% (Ubani and Ahiake) to 83.3% (Amawom) and the corresponding values for each were 83% (Ubani and Ahiaeke) to 16.67% while lactobacillus had occurrence in the range 33.33% to 41.67% and Pseudomonas had recorded 16.69% to 50%. Among the fungi species isolated, yeast were the most predominant with an average occurrence of 61.11% while Fusarium was the least predominant with an average occurrence of 2.78%. From obtained results in this study, it was concluded that the three fermented foods had poor microbial quality stemming from high microbial load, vast microbial flora with microbial species associated with pathogenecity and food borne diseases. This finding places the consumers fit some risks of infection and intoxication with the ingestion of these foods. Therefore it is recommended that these foods should not be consumed as part or whole of ready to eat foods without further thermal treatment to possibly reduce the impact ofthe microorganisms in the food.