Microbial load and incidence of Staphylococcus aureus in market Bulla and Kotcho, traditional Ethiopian processed food products from Enset

Abstract

Abstract: Thirty samples each of bulla and kotcho, processed products of enset (Ensete ventricosum) were collected from the Awassa open market and analyzed for some microbiological and biochemical properties. Both products had high counts of aerobic mesophilic bacteria and yeasts (>106 cfu/g). Coliform counts were markedly higher in bulla (10 5 cfu/g) than in Kotcho (around 103 cfu/g). Counts of enterococci was also high in both food types (10 4 to 1Q' cfu/g). Micrococcus and Bqcillus species dominated the aerobic flora in both products. All samples yielded staphylococci at levels > 1.0x10 5 cfu/g and Staphylococcus au reus constituted between 50 and 100% of the isolates. Bulla and Kotcho yielded various yeast species and Rhodotornla glutinis, Kluyveromyces marxianus and Pichia membranefaciens were isolated from most or all samples. All products had pH values around neutral and moisture contents of around 50% .Bulla and Kotcho appeared to be processed in unhygienic conditions. Unfermented bulla and kotcho are likely to pose health problems and could spoil easily. [Ethiop. I. Health Dev. 1996;10(2):117-122]