Public health risks and microbial contaminants associated with consumption of local fried plantain (Dodo Ikire) in Osun State, Nigeria [electronic resource].

Includes references.

Locally fried plantains (Dodo Ikire) which are local snacks for both indigenes and travelers are always packed inside a transparent nylon bag which may pose public health risks to consumers. Samples were collected from major production and hawking hotspots for microbiological analysis. This study aimed to isolate and determine microbial load of Dodo Ikire using standard microbiological procedures. Analysis of the fried plantain revealed total bacterial count ranging from 3.0 × 102cfu/ml (Bacillus cereus) to 4.0 × 108 cfu/ml (Staphylococcus aureus). Mean coliform count ranged from 2.6 × 106cfu/ml (Klebsiella spp) to 6.0 × 103cfu/ml (Escherichia coli), and fungal count ranged from 3.0 × 104cfu/ml (Penicillium marneffei) to 3.0 × 108cfu/ml (Yeast). The isolated microorganisms includes fungi, enterobactericae and gram positive bacteria. The coliform has the highest counts (≥ 102) in most samples; this can be due to post production contamination as the entire food samples involved use of heat during manufacturing. This study concluded that fried plantain (Dodo Ikire) posed a risk to Nigerian people due to high microbial load and it is a read-made food that most travelers usually consume.
Keywords: Fried plantain, Microorganisms, Bacteria count, Food safety, Street foods.

Summary in Arabic.