Evaluation of Bacterial and Protozoan Contamination of Local Soup Condiment (Daddawa) Produced by North-Western Community, Nigeria

Yusuf Muhammad Sanyinna¹ , Daniel Dan-Inna Attah² , Muhammad Kabiru Kele³ , Regina Doro Jabaka⁴

Section:Research Paper, Product Type: Journal-Paper
Vol.8 , Issue.5 , pp.25-31, Oct-2021

Online published on Oct 31, 2021

Copyright © Yusuf Muhammad Sanyinna, Daniel Dan-Inna Attah, Muhammad Kabiru Kele, Regina Doro Jabaka . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
Soup condiments are edible food items added to dishes, used as thickeners for soup and as food supplements such as sauce added to food to impact specific flavours. They are abundantly produced in Nigeria especially in its North-Western part. The aim of this research was to determine the bacterial and protozoan contamination of local soup condiment (Daddawa) produced by North-Western Community, Nigeria. Samples were randomly collected from three sellers each in Dabai, Bedi, Senchi and Zuru, aseptically placed into polythene bags and labelled correctly. 8g of nutrient agar powder was weighed and dissolved in 350mls of distilled water, hot plated and sterilised by autoclaving at 121°C for 15 minutes and allowed to cool. 20mls of the prepared nutrient media was poured into a sterile petri dish and allowed to solidify. The protozoa present in the samples were identified by direct microscopy. A total of 12 samples from the four study areas were examined. The mean bacterial count of the samples in Dabai, Bedi, Senchi and Zuru were 125.3, 85.0, 75.3 and 39.7 respectively. A total of four bacterial species were isolated with 43 isolates. 19(44.1%) was recorded in Staphylococcus aureus which was the most prevalent in the study areas followed by Shigella dysenteriae 13(30.2%), Escherichia coli 8(18.6%) and Salmonella typhi 3(6.9%). The highest prevalence rate of the identified protozoa was recorded in Entamoeba histolytica 2(50.0%) followed by Giardia lamblia 1(25.0%). In conclusion, this study had confirmed that local soup condiments are contaminated by bacteria and protozoa. Staphylococcus aureus and Entamoeba histolytica respectively were the most prevalent in the study areas. It was recommended that urgent review of the entire process in the study areas and North-Western Nigerian Community as a whole be carried out to ensure awareness and that all the condiments are produced by following the standard operation procedure.

Key-Words / Index Term :
Evaluation, Bacteria, Protozoa, Contamination, Local Soup Condiment & North-Western Community

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