PhD student, Nnamdi Azikiwe University Awka,Nigeria


Pathogenic bacteria that cause food borne illness in the Nigeria fermented food Ogiri was isolated.

The microbial quality and bacteria associated with the fermentation of melon(citrullus lanatus) into Ogiri was investigated.A total of thirty different samples were aseptically collected from three different market locations namely:Nnobi,Nnewi and Awka in Anambra State ,Nigeria. The samples were microbiologically analyzed using spread plate method of 1 ml of dilution factor of 10 -4 aliquot inoculums of the samples. The total aerobic count showed heavy contamination of bacteria ranging from 0.2 x 109 to 8.0 x 109. The bacteria isolated were identified to include: Staphylococcus, Pseudomonas, Klebsiella, Bacillus, Salmonella, Streptococcus, Proteus, Leuconostoc and Micrococcus. Adoption of sanitary conditions in packaging of Ogiri with leaves needed to be done by the food handlers. Education intervention strategies to stop villagers from eating Ogiri uncooked needed to prevent the occurrence of food borne illness.