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Mycological contamination of ogiri (fermented sesame seeds) during production in Sierra Leone
1Department of biological sciences, Njala University College, University of Sierra Leone, Freetown.
Abstract:
'Ogiri' (fermented sesame seeds) was prepared in the laboratory and at home by selected participants. No fungal participation was observed during the normal fermentation process. However, fungal contamination was observed when improper handling techniques were employed. Out of the 49 samples examined, 41 fungal isolates were made. Aspergillus spp were the dominant group irrespective of the locality. Toxigenic Aspergillus included A. flavus Link ex Fries, A. tamarii Kita and A. ochraceus Wilhelm. P. citrinum Thom was the only toxigenicc Penicillium isolated. The role of the different types of wraps used for the fermentation, marketing and storage of the product was also determined.
Insights
Fermented sesame seeds, known as Ogiri, can become contaminated with toxigenic fungi like Aspergillus spp. if not handled properly. Proper fermentation and handling techniques are crucial for ensuring the safety of this traditional food product.
Area of Science:
- Food Science
- Microbiology
- Mycology
Background:
- 'Ogiri', a fermented sesame seed product, is a traditional food in some regions.
- Fermentation processes can be susceptible to microbial contamination, impacting food safety.
Purpose of the Study:
- To investigate fungal contamination in 'Ogiri' prepared under laboratory and home conditions.
- To identify fungal species, particularly toxigenic ones, present in 'Ogiri'.
- To assess the influence of handling and wrapping materials on fungal contamination.
Main Methods:
- Laboratory and home preparation of 'Ogiri' (fermented sesame seeds).
- Microbiological examination of samples for fungal isolation and identification.
- Analysis of contamination prevalence and dominant fungal genera.
Main Results:
- No fungal contamination was observed during proper fermentation.
- Improper handling led to significant fungal contamination, with 41 isolates from 49 samples.
- Aspergillus spp. were the dominant fungi, including toxigenic species like A. flavus, A. tamarii, and A. ochraceus.
- Toxigenic Penicillium citrinum was also isolated.
- The study also examined the role of different wrapping materials.
Conclusions:
- Proper handling and fermentation are essential to prevent fungal contamination in 'Ogiri'.
- Toxigenic fungi, primarily Aspergillus species, pose a potential risk in improperly prepared 'Ogiri'.
- Further research into optimal wrapping and storage methods is warranted.