Microbiological Safety of Toasted Ukwa (African Breadfruit) Snack Sold in Aba, South-Eastern Nigeria

Abstract

A microbiological assay was conducted to assess consumer safety of toasted ukwa (African breadfruit) snack in the Aba metropolis, South-eastern Nigeria. The microbial loads, isolation and identification were carried out by the spread plate agar dilution method. Results indicated that the counts of bacteria ranged from 3.12-7.22x103cfu/g. The fungal counts ranged from 2.11- 5.48x103cfu/g while coliforms were detected in some of the market samples with values ranging from 0.00-0.16x103cfu/g. Staphylococcus aureus, Bacillus spp., Streptococcus spp Klebsiella spp. were bacteria isolated from the samples. Aspergillus niger, Fusarium spp., Mucor spp. and Aspergillus flavus were the isolated fungi. No Escherichia coli or other significant pathogens produced by food were identified from the samples. Coliform (Aerobic colony counts) were lower than the International Food Standards (≥ 105cfu/g) and the absence of microbial food-borne pathogens makes these ukwa samples safe for consumption.