MICROBIAL SAFETY OF MODIFIED ORANGE FLESH SWEET POTATO-GROUNDNUT-SOYBEAN BASED READY TO USE COMPLEMENTARY THERAPEUTIC FOOD

This study was aimed to evaluate the microbial safety of the modified ready-to-Use complementary therapeutic food product during zero (0) to eighteen (18) days of storage. Using the standard method of international Organization for Standardization (ISO), microbiological analyses were conducted on five different samples (A to E) produced with varied groundnut and soybean in the ratio of 1:1.5, 3:1, 1:1, 1:3 and 1.5:1 respectively, over (0 DAY),(5 DAYS) and (14 DAYS) of ambient storage. Parameters tested included the Total Viable Count (TVC), Total Coliform Count (TCC), and Total Fungi Count (TFC), along with the isolation and identification of predominant microorganisms. The results showed excellent hygienic quality with respect to indicator organisms. The Total Coliform Count (TCC) was consistently negligible or NIL across all samples and storage periods, with only a minor detection in one initial sample (2.0 × 10^3 cfu/g). The Total Fungi Count (TFC) was also (NIL}, although minor yeast/mould counts were detected in some samples, peaking at (4.5 × 10^3 cfu/g) in one samples (0 DAY) and remaining low (3.0 × 10^2 cfu/g) at two weeks. The Total Viable Count (TVC) was generally low, peaking at (6.3 × 10^5 cfu/g) at (0 DAY) and (2.0 × 10^4 cfu/g) at (14 days) for the measurable samples. The predominant microorganisms isolated were spore-forming bacteria, including Bacillus subtilis and Bacillus licheniformis, along with lactic acid bacteria like Streptococcus faecalis and Lactobacillus bulgaricus. Of critical concern, the potential foodborne pathogen Bacillus cereus was identified in the (14 days) samples. However, the consistent presence of spore-forming bacteria and the detection of Bacillus cereus by (14 days) indicate the necessity for accurate thermal processing of raw materials (especially groundnut and soybean) and strict post-processing Good Manufacturing Practices (GMPs) to ensure spore inactivation and maintain microbial stability throughout the product's intended shelf life. Hence, the modified OFSP–groundnut–soybean RUC-TF, particularly Sample D, can be considered microbiologically safe and suitable as a nutritious complementary food when processed and stored under proper hygienic conditions.