Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria
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 bacteri...
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Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2025-02-01
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| Series: | Journal of Applied Sciences and Environmental Management |
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| Online Access: | https://www.ajol.info/index.php/jasem/article/view/288046 |
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| author | A. E. Ajiboye M. O. Jimoh B. A. Hammed T. E. Adesokan |
| author_facet | A. E. Ajiboye M. O. Jimoh B. A. Hammed T. E. Adesokan |
| author_sort | A. E. Ajiboye |
| collection | DOAJ |
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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.
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| format | Article |
| id | doaj-art-7704d9d1134342cda3966f4ff137e105 |
| institution | Kabale University |
| issn | 2659-1502 2659-1499 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP) |
| record_format | Article |
| series | Journal of Applied Sciences and Environmental Management |
| spelling | doaj-art-7704d9d1134342cda3966f4ff137e1052025-02-02T19:51:22ZengJoint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)Journal of Applied Sciences and Environmental Management2659-15022659-14992025-02-01291Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, NigeriaA. E. AjiboyeM. O. JimohB. A. HammedT. E. Adesokan 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. https://www.ajol.info/index.php/jasem/article/view/288046food spices; antibiogram; bacteria; fungi; resistance |
| spellingShingle | A. E. Ajiboye M. O. Jimoh B. A. Hammed T. E. Adesokan Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria Journal of Applied Sciences and Environmental Management food spices; antibiogram; bacteria; fungi; resistance |
| title | Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria |
| title_full | Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria |
| title_fullStr | Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria |
| title_full_unstemmed | Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria |
| title_short | Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria |
| title_sort | isolation identification and characterization of bacterial isolates in garlic ginger pepper and turmeric commonly traded within ilorin kwara state nigeria |
| topic | food spices; antibiogram; bacteria; fungi; resistance |
| url | https://www.ajol.info/index.php/jasem/article/view/288046 |
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