Microbiological aspects of local food preservation techniques in Nigeria

Agboola S. D., . (1982) Microbiological aspects of local food preservation techniques in Nigeria. [Proceedings Paper]

Cereals grain legumes fruits and vegetables spices and animal products constitute the major items of food in Nigeria. Both the grains and the perishables are seasonally produced and have to be stored for varying periods to ensure availability throughout the year. Some of the storage methods are examined from the microbiological point of view. Work by various local scientists indicates that fungi constitute the main microbial hazard to the storage of the drier foodstuffs while bacteria are more important in the spoilage of perishables. The fungi most frequently implicated in the spoilage of stored grains include Aspergillus flavus A. tamarii Penicillium citrinum and Syncephalastrum racemosum. Fungi associated with spoilage of stored oil palm produce are-Aspergillus Chevalieri A. glaucus A. flavus Paecilomyces varioti and Penicillium steckii. Associated with the spoilage of some fresh fruits of capsicum were Bacillus pumilus Flavobacterium sp. Brevibacterium sp. Enterobacter cloacae and Serratia marcescens. The role of intermediate technology for wide applicability of the various methods under Nigerian conditions is stressed.

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Abstract

Cereals grain legumes fruits and vegetables spices and animal products constitute the major items of food in Nigeria. Both the grains and the perishables are seasonally produced and have to be stored for varying periods to ensure availability throughout the year. Some of the storage methods are examined from the microbiological point of view. Work by various local scientists indicates that fungi constitute the main microbial hazard to the storage of the drier foodstuffs while bacteria are more important in the spoilage of perishables. The fungi most frequently implicated in the spoilage of stored grains include Aspergillus flavus A. tamarii Penicillium citrinum and Syncephalastrum racemosum. Fungi associated with spoilage of stored oil palm produce are-Aspergillus Chevalieri A. glaucus A. flavus Paecilomyces varioti and Penicillium steckii. Associated with the spoilage of some fresh fruits of capsicum were Bacillus pumilus Flavobacterium sp. Brevibacterium sp. Enterobacter cloacae and Serratia marcescens. The role of intermediate technology for wide applicability of the various methods under Nigerian conditions is stressed.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TP 368 I5 1980 Call Number
AGROVOC Term:	Food preservation
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Cereals
AGROVOC Term:	Legumes
AGROVOC Term:	Vegetables
AGROVOC Term:	Spices
AGROVOC Term:	Animal products
AGROVOC Term:	food storage
AGROVOC Term:	Fungi
AGROVOC Term:	Food spoilage
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:14
URI:	http://webagris.upm.edu.my/id/eprint/11738

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