Occurence of Bacillus Cereus in Plantain Flour Sold at Ihiala Local Government,anambra State

Student: Chidimma Priscilla Nwoga (Project, 2025)
Department of Microbiology
Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State

Abstract

in Africa, the prevalence of food borne infections attributable to this bacterium is difficult CFU/g). werecollectedfromdifferentflourretailerswithinAnambraState.Microbiological analysis of the samples was carried out using spread plate technique on Nutrient Agar samples were negative. The highest colony forming unit per gram (CFU/g) of the isolates CFU/g ), cassava (3.6X103 (4.0X103 120 samples of different flours such as maize, cassava, yam, plantain, millet, and wheat (3.2X103 CFU/g ), yam flour (3.9X103 wasobtainedfromwheatflour,whichwas4.2X103 after boiling the samples for 20 minutes. The bacterial isolates were characterized based to establish accurately. This study was undertaken to evaluate the occurrence of Bacillus cereus in Plantain flour sold at Ihiala Local Government, Anambra State. In this study, CFU/g) while the lowest CFU/g was recorded by maize (4.2X103 and irregular margin. The number of samples that yieldedBacillus was 24 while 96 CFU/g ), and millet on cultural, morphology, and biochemical features. The colonies appeared creamy, flat, Therefore, maize flour and other flours investigated in this study contain Bacillus cereus, CFU/g,followedbyplantain which could pose threat to the final consumers when consumed without sterilization.

Keywords
occurence bacillus cereus plantain flour ihiala local government anambra state
Filters
Institutions