Isolation and identification of microorganisms associated with Jollof rice sold at Bukateria in Obafemi Awolowo University, Ile -Ife, Osun State, Nigeria

This study assessed the microbiological quality of Jollof rice by isolating, identifying and characterizing the microorganisms associated with jollof rice. Six replicate samples were collected from different locations in Obafemi Awolowo University campus, Ile-Ife, Osun-State, Nigeria. Maconkey, Nutrient and Potatoes Dextrose agars were used for the isolation and determination of microbial load. Standard morphological and biochemical tests were carried out for the identification and characterization of isolates. A total of 10 bacteria and 10 fungal species were isolated. The total bacterial count ranged from 3.6×103cfu/g to 1.54×105cfu/g, while the total fungal count ranged from 1.04×104sfu/g to 3.0×105sfu/g. The organisms presumptively identified with the percentage occurrence include; Staphylococcus saprophiticus (20%), Proteus vulgaris (10%), Bacillus subtlis (10%), Proteus mirabilis (10%), Micrococcus varians (10%), Bacillus licheniformis (10%), Bacillus cereus (10%), Bacillus polymyxa (10%), Micrococcus luteus (10%) for bacteria isolates and Aspergillus niger (30%), Aspergillus oryzae (30%) and Aspergillus candidus (40%) for fungi isolates. Good personal hygiene, proper sanitation practice and the use of clean utensils during food preparation are recommended to avoid food poisoning and spoilage.