The Bacteriological Profiles of Freshwater Snail (Pila Ovata) Subjected to Microcosms Simulating Local Storage Conditions

Freshwater snails (Pila ovata) were collected and subjected to four different storage microcosms: body of stagnant water (BSW), body of water changed intermittently (BWCI), hibernating condition (HC) and depuration process (DP). Samples from the different microcosms were analysed for microbiological profiles and dynamics. A significant (P= 0.05) increase (≈1.30 log c.f.u g⁻¹) occurred in samples exposed to BSW. In contrast, unappreciable change was observed in samples subjected to BWCI. Much higher microbial populations were found in the intestines. Hibernation resulted in initial (i.e. within the first 3 months) microbial decrease but increase occurred thereafter. A more heterogeneous bacterial flora was observed at the initial stage of HC but anaerobic spore-formers dominated at the end of the HC. A significant (P= 0.05) microbial decrease occurred within 2 days of DP but thereafter remained virtually unchanged. The pH of samples exposed to BSW increased drastically. The observed microbial profiles have demonstrated the impacts of different microcosms on the potential risk or safety of freshwater snails to consumers. These therefore have underscored the importance of adequate processing/cooking prior to consumption of freshwater snails.     

Microbiological profile and potential hazards associated with imported and local brands of tomato paste in Nigeria

Cans of three tomato paste brands (two of which are imported and one produced locally) showing defective or normal appearance were purchased from various retail outlets and analysed for microbial composition and pH values. Substantially higher total viable counts were observed in samples from defective cans but the lowest population was found in the local brand. Ratio of mesophilic to thermophilic micro-organisms increased in samples obtained from cans showing visible defects. Anaerobic spore counts were higher than the aerobic population in both normal and defective cans, but the counts varied with the brands. Four dominant bacterial genera ( Bacillus , Clostridium , Lactobacillus and Leuconostoc ) were isolated from the samples with the greater proportion being spore-formers. Percentage occurrence of Clostridium thermosaccharolyticum was appreciably higher in samples from defective cans while a preponderance of Lactobacillus occurred in samples from normal cans. Of the moulds isolated, Absidia and Aspergillus fumigatus showed a higher percentage in defective cans. pH values higher than the critical safe level of 4·6 were found in cans with visible defects and greater microbial diversity with higher microbial load was more often associated with these samples. Imported brands showed more undesirable microbial quality and pH values, making them potentially hazardous.     

Growth of spoilage mould and aflatoxin B1 production in naturally contaminated or artificially inoculated maize as influenced by moisture content under ambient tropical condition

Maize (cv. TSZB) samples were re-moistened to different moisture contents (m.c.s) of 13, 15, 17, 20, 25, 30 or 35% and stored with the natural microflora or sterilized before artificial inoculation with either single or mixed moulds (Aspergillus flavus, A. niger, Penicilium purpurogenum and Fusarium moniliforme) and evaluated for initiation time for moulding, fungal populations and aflatoxin B₁ production. Whereas the fungal populations of naturally contaminated maize of 13% m.c. decreased significantly with storage, 17 and 20% m.c. maize increased with the latter showing maximum of about log₁₀ 7 colony forming units (cfu g⁻¹). Of the samples (13, 15, 17 or 20% m.c. maize), only those of ≥20% m.c. showed hazardous levels (>20 ppb) of aflatoxin B₁ production. The 20% m.c. sample also showed a significant positive correlation (r = 0.92) between m.c. and fungal load but those of lower m.c.s exhibited poor correlations, probably reflecting the absence of changes in the m.c.s of the 13, 15 and 17% m.c. maize. Aflatoxin B₁ content of 25% m.c. maize increased with increase in inoculum concentration of A. flavus. Mixed mould inoculation of maize samples resulted in a reduction in aflatoxin concentration with co-cultures of A. flavus and P. purpurogenum showing the lowest production, while that inoculated with A. flavus alone (control) exhibiting the maximum production. Initiation time for moulding was most rapid in ≥20% m.c. maize irrespective of inoculum type, with A. flavus being the most invasive in singly inoculated samples. However, A flavus was most competitive in 20–30% m.c. maize inoculated with mixed moulds, while F. moniliformewas most competitive in the 35% m.c. maize.     

The microbiology of ‘kunun-zaki’, a cereal beverage from northern Nigeria,during the fermentation (production) process

Kunun-zaki is a beverage produced by a fermentation process involving the steeping of millet grains and wetmilling. Initially, there is a wide range of microflora but, after steeping, the moulds are eliminated, leaving a 1:1 ratio of Gram-negative bacteria to Gram-positive bacteria. By the end of the fermentation, all Gram-negative bacteria are eliminated and Lactobacillus spp. predominate. Increase in acidity during the process also encourages growth of Saccharomyces cerevisiae. Fermentation for 8 h produces an acceptable product.     

Control of microbiological quality and shelf-life of catfish (Clarias gariepinus) by chemical preservatives and smoking

Fresh catfish ( Clarias gariepinus ) were subjected to different concentrations of sodium benzoate or potassium sorbate and smoked traditionally before evaluation for microbiological, chemical and organoleptic characteristics during ambient tropical storage. Unsmoked fish samples showed diverse microflora ( Enterobacter, Escherichia, Serratia, Bacillus, Staphylococcus, Streptococcus, Penicillium, Aspergillus and Achlya genera) while smoked samples were dominated by Gram-positive bacterial flora ( Bacillus, Staphylococcus and Streptococcus ) and spoilage moulds ( Penicillium verrucosum, Aspergillus flavus and Achlya spp.). Significant reduction in microbial population occurred in most samples following smoking with samples subjected to 0.4% (w/v) potassium sorbate showing the lowest microbial load and maximum shelf-stability. However, marked microbial increase occurred after day 4 of storage in control and benzoate-treated samples. Changes in pH were marginal but decreased after day 12 of storage. Moisture content decreased sharply after smoking and remained low after day 4 of storage. Overall, potassium sorbate treatment (0.4% w/v) was most effective in controlling microbial quality and extended the shelf-life of the samples by 8 d.     

Microbiological and physico-chemical quality of various tissue types of fresh and potassium sorbate-treated and untreated smoked mullet (Mugil cephalus)

Flesh, gill or head tissues of fresh or smoked potassium sorbate (PS) treated and untreated mullet (Mugil cephalus) were evaluated for microbiological and physicochemical quality. Smoked, PS-treated and untreated mullet were further smoked after 3 days of initial smoking and stored (29±2°C). Overall microbial load was significantly higher in heads than in either flesh or gills. Conversely, with smoking, significant maximum load occurred in the flesh of PS-treated and in untreated mullet but the gills showed the lowest incidence. Coliform and staphylococci decreased markedly following final smoking but lactobacilli and fungi increased considerably following different lag periods. Lower counts occurred in PS-treated samples. The pH initially increased but decreased sharply after the final smoking. Moisture content decreased markedly on smoking and increased slightly during storage with gill tissues being highest.The authors are with the Department of Microbiology, Food and Industrial Division, University of Port Harcourt, PMB 5323, PO Box 148 Port Harcourt, Nigeria.     

Mannitol-enhanced survival of Lactococcus lactis subjected to drying

Survival of Lactococcus lactis subjected to different drying conditions was investigated. Mannitol most remarkably enhanced the survival of dried cells to a level almost equalling that of viable cells [log₁₀ (cfu ml⁻¹) = 9.42] as was found prior to the drying process (log₁₀ = 9.6). In the absence of mannitol, a survival was reduced by a factor of 10⁴. Drying of cells at 20 °C led to higher survival rates than drying at 30 °C. Mannitol enhanced the survival rate at both temperatures, and at both 20 °C and 30 °C the highest reduction in survival occurred when cells were dried at a water activity of 0.76. In the presence of mannitol, differences in survival after drying at different water activities were less pronounced. Rehydration of cells dried in the presence of mannitol resulted in an extended lag phase of 4 h compared to fresh cells. No growth or acidification of the culture medium was observed for 12 h in the case of rehydrated cells dried in the absence of mannitol. It was hypothesized that a radical scavenging activity of mannitol could partly explain these observations. Received: 28 August 1998 / Accepted: 2 October 1998