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Research Article Open access CC BY 4.0

Persistent Microbial Contaminants in Hawked ‘OGI’ and Public Health Concerns in COVID-19 Era

O. A. Ajayi, O. M. Ogunleye

Asian Food Science Journal · pp. 54–61 · Published 22 Jun 2022

10.9734/afsj/2022/v21i930452

Abstract

Aim: The guarantee of quality and safety of foods and all the agents involved in the processes of the food chain in the covid times is of public health concern. This study aimed to evaluate the safety quality of street vended ‘Ogi’ from selected Street hawkers in Iwo, Nigeria in light of the present COVID-19 pandemic. Study Design: The experimental design used is completely randomized. Methodology: Vendors from five locations were randomly selected to procure samples. pH, total titratable acidity (TTA), microbial loads, identification of isolates, and storability studies were carried out using standard methods. Results: pH ranged from (4.1 to 6.3); TTA (0.6 to 0.75 %) for raw ‘Ogi’ slurry. All the ‘Ogi’ samples were contaminated. Counts ranged from (2.6x107 to 1.3x108 CFU/g); (5.6x106 to 2.0x107 CFU/g); (5.2 to 7.2x107 CFU/g); (6.2x106 to 6.1x107 CFU/g); and (1.2x105 to 4.4x106 CFU/g) for total viable (TVC); Staphylococcal; Salmonella-Shigella; Lactobacillus and fungal respectively. pH of cooked ‘Ogi’ ranged from (4.2 to 6.1); TVC and Salmonella-Shigella count ranged from (2.3to 8.5x 106 CFU/g), (1.7 to 3.3x 106 CFU/g); (5.8x106 to 1.5x107 CFU/g), (3.1 to 7.9x106 CFU/g); and (6.6x106 to 1.6x107 CFU/g), (4.0x106 to 1.0x107 CFU/g) for days 1, 2 and 3 respectively. Conclusion: Even after ‘Ogi’ is cooked, there is still a high probability of survival of some pathogens in this functional food, and consumption could result in gastro-intestinal disorder, thereby creating a food safety concern for consumers who may have other health challenges.

Contaminants Ogi’ hawked foods consumer safety COVID-19 pandemic

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