Bacteriological study of cooked ogi (fermented cereal weaning food) and its potential safety in a rural Nigerian community

Abstract

Thirty households with children receiving the fermented cereal food ogi were selected randomly from Ajara, a rural community in Lagos State, Nigeria. Eighty-one samples of ogi were collected from these households at the time of administration to the children. The degree of bacteriological contamination and pH values of the cooked ogi samples were determined. The mean pH was 3.6 +/- 0.2. Faecal coliform contamination levels of 3 to > or = 2400/ml were recorded in 26 (31.3%) of the 81 ogi samples. Levels of faecal coliforms increased significantly (P < 0.025) during storage of cooked samples for 9 h. The high contamination rate is unacceptable and is a potential health hazard. Although fermenting food like ogi, resulting in a low pH, may reduce bacterial contamination, hygienic practices during handling and preparation should be emphasized as adjuncts in intervention for control of diarrhoeal disease in developing countries.