PRODUCTION OF CASSA-SOYAVITA AND ITS MICROBIAL ANALYSIS
Considerable public health burden and challenge has been caused by foodborne pathogens. They cause illnesses to children, elderly and immune-compromised persons and this poses a great health risk. The microbial quality of locally and industrially soybean products sold within in Port Harcourt Metropolis, Nigeria was investigated. The results show significant higher bacteria and fungi counts [p < 0.05] in locally prepared samples compared to industrially prepared samples. Occurrences of the bacteria isolated from industrial samples include: Pseudomonassp. [37.5%] , Bacillussp., Staphylococcussp. [25% each] and Streptococcussp. [12%] , while Pseudomonassp. and Staphylococcussp. were the most frequent bacteria in locally processed samples [25% each] . Fungi isolated from industrially processed samples include: Rhizopussp., Aspergillussp. and Saccharomycessp. [33.3% each] . The most frequent fungus in locally produced samples is Rhizopussp. [40%] followed by Saccharomycessp. and Aspergillussp. [30% each] . 50% of the isolates were resistant to ampicillin and ofloxacin, while about 70% were sensitive to erythromycin and augmentin. The results revealed that locally made soy products would most likely cause food-borne illnesses, stressing the need for local vendors to be enlightened on the practice of good hygiene and observing Hazard analysis and critical control points during processing and packaging of these products for consumption. Most of the isolates are spoilage microorganisms but several of them invaded the product through poor handling and processing routes employed.