Microbial Load and Antimicrobial Sensitivity of Isolates from Bean Cakes Vended in Minna Metropolis, Nigeria.
ABSTRACT
Bean cakes, commonly known as “àkàrà” in Yoruba language or “kosai” in Hausa language, are ready-to-eat deep-fried cowpea paste widely consumed in Nigeria. This study aimed to isolate and characterize the microorganisms present in bean cakes sold in the Minna metropolis. Through the analysis of fried bean cakes, microorganisms were identified, and their characterization was performed using both biochemical and molecular methods. Antibiotic susceptibility testing was conducted on the isolates to determine their antibiotic resistance profiles, and associated hazards and control measures were identified.
The isolated microorganisms included Aspergillus niger, Bacillus subtilis, Micrococcus roseus, Staphylococcus aureus, Klebsiella pneumoniae, and Escherichia coli. The total viable bacterial counts varied from 0.00±0.00 cfu/g in Dutsen kura to 2.58±0.10 cfu/g in F-layout. Similarly, coliform counts ranged from 0.00±0.00 cfu/g in Bosso and Dutsen kura to 1.75±0.11 cfu/g in Kpakungu. Fungal counts varied from 0.00±0.00 in Tunga and Bosso to 2.66±0.18 cfu/g in Maitumbi. Staphylococcus aureus, Klebsiella pneumoniae, and M. roseus demonstrated susceptibility to 45.45% of the tested antibiotics, while E. coli, B. subtilis, and A. niger were susceptible to 31.98%, 27.27%, and 60% of the agents used, respectively.
Critical control points were identified during the milling process and the use of water in paste mixing. These results indicate that measures can be implemented to control the microbial hazards associated with bean cakes, thereby preventing, eliminating, or reducing the microbial load to acceptable levels. To ensure food safety, an enlightening campaign should be initiated to educate both sellers and consumers about bean cakes.
Microbial Load and Antimicrobial Sensitivity of Isolates from Bean Cakes Vended in Minna Metropolis, Nigeria.