COMPARISON OF BACTERIAL LOAD ASSOCIATED WITH DRY AND WET FUFU SOLD IN BENIN CITY
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Abstract
Fufu is a starchy dish made from ingredients such as cassava, yam, or plantain. Fufu plays a significant role in African cuisine and cultural traditions, often served alongside various soups, stews, and sauces. The aim of this study was to carry out the comparative analysis of the bacterial load associated with dry and wet fufu sold in Benin City. Six (6) different samples were collected from Fag coop supermarket in University of Benin, Benin City. Three dry Fufu samples and three wet Fufu samples were obtained. Serial dilution was carried out using the dilution of 10 3,10 4 and 10
5 for Nutrient agar, Salmonella and Shigella agar (SSA) and De Man, Rugose and Sharpe agar(MRS) agar media were used. The bacterial isolation of fufu samples was carried out on the three agar mediums using the pour plate method. Cultural, morphological and biochemical test were employed for the identification of the isolates. Biochemical tests carried out include urease test, citrate utilization test, hydrogen sulphone test, indole test, oxidase test, catalase test and sugar fermentation test. Using disc diffusion methods, antibiotic susceptibility test was carried out for the bacterial isolates. In this study, species of Corynebacterium, Micrococcus, Bacillus, Salmonella and
Pseudomonas were among the various bacterial genera isolated of which Salmonella is pathogenic. Lactobacillus sp tested Pseudomonas s p tested negative for all sugar fermentation tests whil Bacillus subtitlis and Lactobacillus sp tested positive for all sugar fermentation tests. The antibacterial activity test with Gram negative and Gram positive antibiotic discs as well as chitosan was evaluated. It was observed that chitosan had inhibitory effect on all the microorganisms isolated from the dry and wet fufu samples with zones of inhibition ranging from 6mm (at 25mg/ml) to 48mm (at 100mg/ml). The zone of inhibition for Corynebacteriun sp ranged from 16mm- 36mm. The evaluated antibiotic resistance in the isolated bacteria shows the need for more usage of antibiotic in the industrial production of fufu to help minimize the chances of fufu being contaminated by pathogenic microorganisms The consumption of wet fufu and dry fufu is not advised since Salmonella spp (causative organism of Salmonellosis) was isolated from sample 2 o wet fufu and sample 1 of dried fufu. Proper hygienic practices should be carried out to avoid the
contamination of fufu with pathogenic organisms such as Salmonella spp.
5 for Nutrient agar, Salmonella and Shigella agar (SSA) and De Man, Rugose and Sharpe agar(MRS) agar media were used. The bacterial isolation of fufu samples was carried out on the three agar mediums using the pour plate method. Cultural, morphological and biochemical test were employed for the identification of the isolates. Biochemical tests carried out include urease test, citrate utilization test, hydrogen sulphone test, indole test, oxidase test, catalase test and sugar fermentation test. Using disc diffusion methods, antibiotic susceptibility test was carried out for the bacterial isolates. In this study, species of Corynebacterium, Micrococcus, Bacillus, Salmonella and
Pseudomonas were among the various bacterial genera isolated of which Salmonella is pathogenic. Lactobacillus sp tested Pseudomonas s p tested negative for all sugar fermentation tests whil Bacillus subtitlis and Lactobacillus sp tested positive for all sugar fermentation tests. The antibacterial activity test with Gram negative and Gram positive antibiotic discs as well as chitosan was evaluated. It was observed that chitosan had inhibitory effect on all the microorganisms isolated from the dry and wet fufu samples with zones of inhibition ranging from 6mm (at 25mg/ml) to 48mm (at 100mg/ml). The zone of inhibition for Corynebacteriun sp ranged from 16mm- 36mm. The evaluated antibiotic resistance in the isolated bacteria shows the need for more usage of antibiotic in the industrial production of fufu to help minimize the chances of fufu being contaminated by pathogenic microorganisms The consumption of wet fufu and dry fufu is not advised since Salmonella spp (causative organism of Salmonellosis) was isolated from sample 2 o wet fufu and sample 1 of dried fufu. Proper hygienic practices should be carried out to avoid the
contamination of fufu with pathogenic organisms such as Salmonella spp.
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