BACTERIOLOGICAL AND PHYSICOCHEMICAL QUALITY OF FOOD SPICES SOLD IN OPEN MARKETS

ABSTRACT

Spices are parts of plants or plant substances primarily used for flavoring, and preservation of food. Spices can be exposed to microbial to microbial contamination and toxic substances such as bacteria toxins during processing storage and distribution. The aim of this study was to determine the bacteriological and physicochemical quality of food spices sold in open markets in Benin City. A total of fifty samples were obtained from three markets; Oba, New Benin and Uselu Markets. Nutrient agar and MacConkey agar were employed for the isolation, characterization and identification of bacterial isolates using standard microbiological procedures. The pH was determined using an electronic pH meter, titratable acidity and moisture content were also determined using appropriate methods. Bacteria isolated in this study include; Staphylococcus aurues, Bacillus spp., Staphylococcus epidermidis, Escherichia coli and Enterobacter aerogenes. Staphylococcus aurues and Bacillus spp. were the most occurring bacteria isolates (29.80 %), while Enterobacter aerogenes was the least occurring isolate (13.90 %). The total bacteria load ranged from 9.8 x 102 cfu/g (New Benin) to 1.11 x 105 cfu/g (New Benin and Uselu). pH values of the samples ranged from 4.827 - 5.670. The tritratable acidity ranged from 0.037 - 0.521 mg/l, while the moisture content ranged from 2.0% - 28.0%. The study revealed the presence of pathogenic bacteria capable of causing food borne diseases. This may have resulted from improper storage, handling and poor sanitary conditions in the open markets.