Microbial quality evaluation of masa processed and sold within University of Maiduguri campus

Abstract

Masa is a fermented bread-like product, which is round in shape with brown colour and smooth surface made from millet, maize, or rice flour. The total bacterial aerobic plate count, coliforms, mould, yeast and staphylococcal counts of Masa were determined. Discrete colonies appearing on incubated plates were isolated and identified. The results showed that South-east of University area had the highest bacterial counts, ranging from 4.26x102 to 8.33x102CFU/g and coliforms counts (1.331x102 to 3.14x102CFU/g). North-east sample had the highest yeast count (3.2x102 to 1.0x102 CFU/g). Mould count was the highest in South-west ranging from 1.03x102 to 2.331x102CFU/g, while staphylococcal count was high (2.041x102 to l.061x102CFU/g). The result indicates that Masa contain different type of microorganism like Shigella spp, Salmonella spp, Pseudomonas sp, E coli and Staphylococcus. Hence Personal and environmental hygiene is required during production of Masa to avoid food borne illnesses.