Authors: Olatubosun Fisayo Ojo, Adedotun Onoyinka Afolayan.
Contamination of commercially processed and marketed yam products by pathogenic microorganisms can have adverse and chronic effects on health if not approached properly. Different types of bacteria were isolated using standard methods to identify yam flour samples obtained from the Oja Oba and Bodija markets. They are Bacillus cereus, Bacillus subtilis, Pseudomonas spp, Flavobacterium spp, Enterobacter spp. Associated fungi like A. flavus, A. niger, P. oxalicum, R. stolonifer were found. The total microbial counts recorded in first and second analysis ranges 1.4 x 104 to 6 x 104 and 3.6 x 104 to 9 x 103 respectively in the Bodija market while in the Oja Oba market; The first and second analyzes range from 2.9 x 104 to 1.7 x 104 and 8.1 x 104 to 1.5 x 104 , respectively. Including isolations of bacteria and the percentage of their occurrence; In Bodija market; Bacillus subtilis 30%, Bacillus cereus 20%, Pseudomonas sp. 35%, Flavobacterium sp. 5%, Enterobacter sp. 10% while Oja Oba; Bacillus subtilis 35%, Pseudomonas sp. 30%, Flavobacterium sp. 10%, Bacillus cereus 20% and Enterobacter sp. 5%. The control samples produced did not contain Pseudomonas spp, Enterobacter spp. or Flavobacterium spp. population compared to all collected market samples. These bacteria are gram-negative bacteria, they are everywhere. Pollution level of Pseudomonas spp. they do not differ significantly in different areas of the market sites regardless of market status and standards, and they have the same opportunity to introduce perishable or spoilage bacteria such as toxin producing bacteria; Pseudomonas spp., Flavobacterium spp. and Enterobacter spp if they neglect proper food handling activities from yam to food which can cause deleterious effect on human health when consumed.
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