An assessment of the microbiological safety of dry yam (gbodo) processed in South West Nigeria
Issue Date:
31-Dec-2006
Publisher:
Academic Journals
Citation:
African Journal of Biotechnology (ISSN: 1684-5315) Vol 5 Num 2
Abstract (summary):
The microorganisms involved in dry-yam (gbodo) and water used in
parboiling from different source (well, pipe-borne, river, stream and
pond) were investigated. There was predominance of Staphylococcus
aureus , fungi and coliforms in the gbodo samples. Coliforms
were also observed in all the parboiling water. In gbodo, the total
viable bacterial count was generally high, ranging from 1.1 x 106
cfu/ml from Oyo processing area to 7.8 x 105 cfu/ml from Iseyin
processing areas. A large percentage of the microorganisms involved in
gbodo were fungi ranging from 8.5 x 105 cfu/ml in samples collected
from Abeokuta to 1.2 x 106 cfu/ml in samples from Ibarapa. S. aureus
was isolated from all the dry yam samples with counts ranging from 2.5
x 103 cfu/ml in samples collected from Iseyin processing area to 9.0 x
104 cfu/ml from Baruba processing area. The control sample prepared at
the laboratory has a low microorganism' population compared with all
the collected samples.
Permanent Link:
https://hdl.handle.net/1807/6655
Other Identifiers:
http://www.bioline.org.br/abstract?id=jb06024
Content Type:
Article
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