MICROBIOLOGICAL ASSESSMENT OF STORED PAP SOLD WITHIN AGBOR METROPOLIS

Pap (ogi) is a traditional fermented product of maize which is commonly consumed in Nigeria but stored pap (ogi) are susceptible to microbial contamination because of inappropriate handling and storage. The paper evaluated the microbiological quality of nine stored pap samples that are sold in Agbor metropolis, Delta State. Eight samples were taken in different local markets, whereas Sample 9 was made in controlled laboratory conditions and this was used as the reference sample. Microbial analysis was done by determining the heterotrophic bacteria, lactic acid bacteria (LAB), and fungi in Nutrient Agar, MRS Agar, and Potato Dextrose Agar respectively. The number of heterotrophic bacteria was as low as 24.00 4.00 CFU/g (Sample 7) and as high as 57.67 3.51 CFU/g (Sample 4), whereas LAB number was 4.33 3.21 CFU/g (Sample 9) up to 23.33 3.21 CFU/g (Sample 5). Fungal loads were between 4.00 3.00 CFU/g (Sample 5) and 26.33 4.51 CFU/g (Sample 2) with sample 9 showing high fungal load of 25.00 5.00 CFU/g. There were beneficial fermenters like Lactobacillus spp. and Streptococcus spp. and pathogens like Escherichia coli, Clostridium perfringens, Klebsiella pneumoniae, Pseudomonas aeruginosa and Staphylococcus aureus among the isolates of bacteria. Fungal isolates were recognized as Saccharomyces, Aspergillus, Fusarium, Mucor, and Rhizopus spp. Gram-negative bacteria were multidrug resistant especially against 2-lactam antibiotics, and fluoroquinolones are substantially good. The findings highlight the rich microbial content of stored pap, the microbial protection features of LAB, and the health hazards of contamination to the population. Better sanitary standards and frequent microbial screening is advised so as to make such a widely used staple safe.