ISOLATION OF MICRO ORGANISMS FROM STORED PAP IN ZUNGERU, WUSHISHI LGA, NIGER STATE

Pap, a fermented maize product, is a widely consumed traditional food in Nigeria, particularly in rural areas such as Zungeru, Wushishi Local Government Area (LGA), Niger State. Despite its nutritional benefits, improper storage of pap poses potential health risks due to microbial contamination. This study aimed to isolate and identify microorganisms associated with stored pap in Zungeru to understand the risks of contamination and spoilage. Pap samples were collected from various households and markets in Zungeru, Wushishi LGA. The samples were stored under local storage conditions for a specified period, and microbial analysis was conducted at different stages. Standard microbiological methods were used for isolation, including serial dilution, culturing on selective media, and biochemical identification tests for both bacterial and fungal species. The study revealed the presence of both bacterial and fungal contaminants in stored pap. The bacterial isolates included Escherichia coli, Staphylococcus aureus, Bacillus subtilis, and Pseudomonas aeruginosa. Fungal species such as Aspergillus niger and Penicillium spp .were also detected. The presence of these microorganisms is indicative of poor hygienic practices during preparation and improper storage conditions, which foster microbial growth. The findings highlight the need for improved sanitary measures during pap production and storage to reduce microbial contamination and safeguard public health. Public health awareness campaigns and the promotion of better storage techniques could mitigate the risks posed by these microorganisms. Further studies are recommended to investigate the impact of microbial contamination on the nutritional quality of pap and its health implications in rural communities.