BACTERIOLOGICAL QUALITIES OF FOOD THICKENER DEUTERIUM MICROCARPUM (OFOR) AND BRACHYSTEGIA EURCYCOMA (ACHI) SOLD IN OWERRI MAIN MARKET

Abstract     The bacteriological qualities of food thickener Deuterium microcarpum (Ofor) and Brachystegia eurcycoma (Achi) sold in Owerri main market were analyzed using standard microbiological methods. About 0.lml of the 102 dilution was inoculated unto sterile plates of nutrient agar and MacConkey agar. The total bacterial count ranged from l.7×104 cfu/ml to 2.3×105 cfu/ml for the achi samples and 7.2×104 to 2.7×105 cful/ml for the ofor samples. The Ofor samples were more contaminated than the achi samples. The microorganisms isolated included Staphylococcus aureus, Streptococcus, Bacillus Corynebacterium and Micrococcus spp. These bacteria are implicated in various food illnesses. Food thickeners like achi and ofor should be shielded from dust and other contaminating agents While being sold in the market