ISOLATION AND CHARACTERIZATION OF BACTERIA FOUND IN ROASTED PLANTAIN SOLD AROUND BENIN METROPOLIS

 ABSTRACT

This study aimed at assessing the bacteriological contaminants of roasted plantain sold in the Benin metropolis. Samples of freshly roasted plantain from street vendors were obtained in four local government areas of Benin City and transported to the laboratory where it was analyzed. Conventional microbiological methods were adopted to enumerate, isolate and identify bacteria contaminants present in the samples. Antibiotics susceptibility pattern was determined by adopting Kirby bauer disc diffusion method. The total heterotrophic bacteria count ranged from 0.27±0.881×10⁴ cfu/g to 0.73±5.33×10⁴cfu/g. The coliform bacteria count ranged from 0.67±0.333×10³ cfu/g to 0.23±0.881×10⁴ cfu/g. The bacteria contaminants of the roasted plantain were identified to be Serratia marsascens, Lactobacillus casei, Streptococcus lactis, M. luteus, and Bacillus cereus. Bacillus cereus was the most prevalent with a frequency of 40%. Bacillus cereus which was the most resistant with a MAR-index of 0.4 was resistant to Rocephin, Ciprofloxacin, Ampicillin, and Amoxicillin while Lactobacillus was susceptible to all the antibiotics tested. This findings shows that consumers of roasted plantain are predisposed to health risks and as such, steps must be taken by the government and food regulatory agencies to ensure that street-roasted plantain and other ready-to-eat foods are safe for consumption.