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Journal of Tropical Pediatrics 1998 44(6):332-334; doi:10.1093/tropej/44.6.332
© 1998 by Oxford University Press
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Comparison of Survival of Diarrhoeagenic Agents in Two Local Weaning Foods (Ogi and Koko)

S. Bakare*,, S. I. Smith**, D. K. Olukoya** and E. Akpan*

*Department of Botany and Microbiology, Lagos State University Ojo PMB 1087, Apapa, Lagos, Nigeria
**Department of Genetics, Nigerian Institute of Medical Research PMB 2013, Yaba, Lagos, Nigeria

Dr S. Bakare, address as above

The pH values of both cooked and uncooked ogi and koko samples were determined and the survival rate of four diarrhoeagenic agents, enteroinvasive Escherichia coli, Salmonella typhi, Shigella flexneri, and Vibrio cholerae were studied after they were seeded into cooked ogi and koko. Analysis of the pH of the cooked inoculated samples showed that there was a slight increase in pH (decrease in acidity) during storage for 48 h and 37°C (from 3.5 to 3.7 for ogi and from 3.7 to 4.1 for koko). The study also showed that ogi had a slightly lower pH value than koko both before and after cooking. In both cases, the cooked samples had a slightly lower pH value than the uncooked samples. The pH value of ogi ranged from 3.0 to 3.6 and that of koko from 3.5 to 3.9. The survival experiment showed that the inoculated enteric pathogens were inhibited in cooked ogi and koko during storage for 24–48 h. The antibacterial effect of cooked koko was more pronounced, on the four enteric pathogens studied, than that of cooked ogi. Except for Shigella flexneri and E. coli in ogi, none of the other bacteria studied was recovered after 24 h.


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