Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria
Loading...
Date
2025-01
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
University of Portharcourt
Abstract
Food condiments/spices consisting of leaves, flowers, seeds or stems of plants are food
additives that add special aromas and flavors to food thereby increasing its taste but could harbor an array of
microbes. Hence, the objective of this paper was to isolate, identify, and characterize the bacterial isolates in food
condiments (Garlic, Ginger, Pepper, and Turmeric) commonly traded within Ilorin, Kwara State, Nigeria using
various standard microbial techniques. The highest total heterotrophic count (THC) was 21.52 ± 5.31 Cfu/ml
obtained from the samples at location A. The highest total coliform count (TCC) was found in garlic sample (6.67
± 4.93 Cfu/ml) obtained from location B. The highest total Staphylococcus count (TSC) was found in garlic sample
(4.00 ± 1.00 Cfu/ml) obtained from location C. The highest Total Salmonella-Shigella Count of (4.67 ± 3.06
Cfu/ml) was found in garlic sample obtained from location A. The highest total fungi count (TFC) was found in
pepper sample (4.13 ± 2.06 Cfu/ml) obtained from location A. The presence of various pathogenic bacteria in the
food condiments analyzed raises concern on their impact to the health of the consumers and these food spices
could also serve as a vehicle for the transmission of disease causing bacteria.
Description
Keywords
Citation
AJIBOYE, A. E; JIMOH, M. O; HAMMED, B. A; ADESOKAN, T. E. (2025). Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria. J. Appl. Sci. Environ. Manage. 29 (1) 109-114