ISOLATION CHARACTERIZATION AND IDENTIFICATION OF MICROORGANISMS IN GARLIC AND GINGER

The aim of this study is to microbial evaluation of some locally selected dried and grounded garlic and ginger (ginger and garlic) in Offa metropolis. Garlic is known for its sulfur-containing compounds, such as allicin, which exhibit broad-spectrum antimicrobial activity. Ginger, on the other hand, contains bioactive compounds like gingerol and shogaol, which also possess antimicrobial properties. Garlic and ginger containing pathogenic bacteria (Salmonella spp., B. cereus, E. coli, Clostridium perfringens, etc.) can cause food poisoning and food-borne infection in humans. Likewise, garlic and ginger containing degrading agents can spoil canned food and meat products. All samples were collected inside sterile polythene bag, and were brought to laboratory for analysis. The result of biochemical characterization of bacterial isolated from sample shows that the bacterial present in the samples are Bacillus subtilis, Lactobacillus planetarium, Klebsiella pneumonae, and Staphylococcus aureus. The fungi identify in this study are Aspergillus niger, Penicillum digitatum. The garlic and ginger that had high microbiological quality this indicates that have may have antimicrobial properties. These results also demonstrate that the pathogenic bacteria loads of the dried garlic and ginger (garlic and ginger) were high, not to mention microbiologically unsafe. These microorganisms can in turn contaminate meals and infect humans. Therefore, where and how they are collected, grown, produced, stored, purchased, and kept (at home) are all important. In order to reduce the damage caused by microbial hazards in dried garlic and ginger, they should not be left to sit on dining tables or used to spice up already cooked meals/foods. Instead, they should only be used when cooking meals.