MICROORGANISM ASSOCIATED WITH SPOILAGE OF LOCAL DELICACIES (UGBA AND NKWOBI) SERVED AT MAJOR DRINKING JOINT IN ENUGU.

ABSTRACT This study investigated the microorganisms associated with the spoilage of two popular local delicacies, Ugba (fermented African oil bean seed) and Nkwobi (spiced cow foot), served at major drinking joints in Enugu Metropolis, Nigeria. These delicacies are widely consumed due to their cultural significance and social appeal; however, poor handling practices and prolonged exposure to ambient temperature may predispose them to microbial contamination and spoilage. A total of twenty (20) samples comprising Ugba and Nkwobi were collected from selected drinking joints within Enugu. Standard microbiological methods were employed for isolation, enumeration, and identification of microorganisms. Samples were cultured on Nutrient Agar, MacConkey Agar, and Sabouraud Dextrose Agar. Bacterial isolates were identified using Gram staining and biochemical tests, while fungal isolates were identified based on morphological characteristics. The results revealed the presence of several spoilage and pathogenic microorganisms including Escherichia coli, Staphylococcus aureus, Proteus spp., Pseudomonas spp., Bacillus spp., Aspergillus spp., Candida spp., and Penicillium spp. The microbial load was higher in samples exposed at room temperature for prolonged periods. The presence of coliforms indicates possible fecal contamination and poor hygiene practices during preparation and serving. The study concludes that Ugba and Nkwobi sold in major drinking joints in Enugu are susceptible to microbial contamination, which may pose public health risks. Improved hygiene practices, proper storage conditions, and regular monitoring of food vendors are strongly recommended to reduce spoilage and ensure consumer safety.