MICROBIAL BURDEN AND ANTIMICROBIAL SUSCEPTIBILITY OF ISOLATES FROM BEAN CAKES SOLD IN MINNA METROPOLIS, NIGERIA

Abstract

Bean cakes are ready-to-eat deep-fried cowpea paste. It is commonly known as àkàrà (in Yoruba language) or kosai (in Hausa language) in Nigeria. The objectives of this study was to isolate and characterize the microorganisms associated with bean cake sold in Minna metropolis. Analysis of fried bean cakes was carried out to isolate and characterize the microorganisms associated with bean cakes sold in Minna Metropolis. The bacteria and fungi isolated were characterized using biochemical and molecular methods. Antibiotic susceptibility testing was carried out on the isolates to identify the antibiotic resistance profile, associated hazards and control measures were identified. The isolates identified were Aspergilus niger, Bacillus subtilis, Micrococcus roseus, Staphylococcus aureus, Klebsiella pneumoniae and Escherichia coli. The total viable bacterial counts ranged from 0.00±0.00cfu/g in Dutsen kura to 2.58±0.10cfu/g in F-layout while the coliform counts ranged from 0.00±0.00 cfu/g in Bosso and Dutsen kura to 1.75±0.11cfu/g in Kpakungu and fungal counts ranged from 0.00±0.00 in Tunga and Bosso to 2.66±0.18cfu/g in Maitumbi. Staphylococcus aureus, K, pneumoniae and M. roseus were susceptible to 45.45% of the antibiotics used while E. coli, B. subtilis and A. niger were susceptible to 31.98%, 27.27 % and 60% of the agents used. Critical control points were identified as milling and water used in mixing the paste. The results suggested that some degree of control can be exercised over the microbial hazard of kosai to prevent, eliminate or reduce microbial load to acceptable levels. There should be enlightenment campaign created amongst sellers and consumers of bean cakes.