Microbiological Analysis of Ground Pepper Soup Spices Sold in Benin City, Nigeria
Authors: *Friday, P.E., Omogbai, B.A. And Ogunmoye, O.A.
DOI Info: http://doi.org/10.5281/zenodo.15778072
ABSTRACT
Spices, derived from plant parts, enhance food flavor, taste, and color. They also act as preservatives. Contaminated spices pose spoilage risks and may cause food poisoning, endangering consumer health and safety. This study examined the microbiological properties of powdered pepper soup spices sold in Benin City, Nigeria. Samples from brands like Lasor, Vero Instant, Delight, Instant, Famous, and Mr. Chef were purchased from local markets including Oluku, Ekosodin, and New Benin Market. Bacterial and fungal enumeration and isolation were performed using pour-plating techniques. The antibiotic susceptibility pattern of the isolated bacteria was determined using the Bauer disc diffusion method. Heterotrophic bacterial counts in the pepper soup spices ranged from 11.67±1.86×103 – 22.00±2.31×103 Cfu/g, total coliform counts from 6.33±1.53×102 – 18.00±4.63×102 Cfu/g, and total fungal counts from 13.67±1.86×102 – 25.00±1.22×102 Cfu/g. Isolated bacteria included species of Bacillus, Escherichia, Enterobacter, and Citrobacter, while fungi isolated were Fusarium, Mucor, Aspergillus, and Penicillium species. Bacterial and fungal distribution ranged from 16.67% (Enterobacter spp.) – 66.67% (Bacillus spp.) and 33.33% (Aspergillus spp. and Penicillium spp.) – 66.67% (Fusarium spp. and Mucor spp.), respectively. This study highlights the importance of strict hygiene measures and standardized processing to ensure spices remain safe for consumers and do not compromise their health status.
Affiliations: Department of Microbiology, Faculty of Life Sciences, University of Benin, PMB 1154, Benin City, Nigeria.
Keywords: Compromise, Heterotrophic Counts, Biochemical, Colonies, Antimicrobial, Distribution Patterns
Published date: 2025/06/30
