Microbiological Quality of Palm Wine (Elaeis guineensis) Sold Within Ikwo, Ebonyi State, South East, Nigeria
Published: 01-02-2024
Page: 81-84
Issue: 2024 - Volume 3 [Issue 1]
C. V. Uzoh *
Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.
N.S Onuoha
Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.
C. O. Nworie
Department of Science Laboratory Technology, Akanu Ibiam Federal Polytechnic, Unwana, Ebonyi State, Nigeria.
E.I. Ogbonna
Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.
P.C. Igwe
David Umahi Federal University of Health Sciences, Uburu, Ebonyi State, Nigeria.
E.E Eze
Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.
B. Ugwu
Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.
J.N Dick
Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.
G.N Nwankwo
Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Palm wine is of high nutritional and economic importance and plays a significant role in cultural and social practices in Africa. Since the nutritional content is high, there is proliferation of microorganisms which results in spontaneous fermentation. The microbiological quality of different palm wine samples were investigated and it was found to harbor microorganisms such as Lactobacillus sp, Micrococcus sp, Staphylococcus sp, Streptococcus sp and Bacillus sp. This had a count of 0.8 x 103 – 1.8 x 103 CFU/ml and 1.2 x 103 – 3.8 x 103 CFU/ml for different samples. The isolation of these microorganisms from these products is of public health concern because this product is on high demand in this area and beyond. With the result of this study, public awareness has to be created on the risk factors involved in the consumption of palm wine and the need to imbibe proper sanitary hygienic practice in tapping, processing, diluting and distribution of the product.
Keywords: Palm wine, contamination, fungal count, fermentation, hygienic practice