ISOLATION CHARACTERIZATION AND IDENTIFICATION OF MICRO-ORGANISM IN PALM OIL

This study aim to determine microbiological quality of palm oil sold in Owode Market Offa, Microorganisms are known to cause chemical changes in palm oil that lead to deterioration in the quality of their chemical compositions. The lipolytic activity of fungi on the triglycerides of oils and fats used in baking formulations may cause rancidity, acidity, bitterness, soapiness and other off flavours. The palm oil to be use for this experiment was obtained from Owode market, Offa Kwara state from three different sellers, they were kept in sterile polythene bag, labeled and taken to laboratory Federal Polytechnic Offa Kwara State for further research. All the glass ware or apparatus used were thoroughly washed with detergent and rinsed very well with distilled water, then sterilized in an oven at 1600C for 1 hour. The findings of this study indicate that there was seemingly high coliform contamination in oil samples from all regions used for the study and most of the samples recorded counts exceeding the maximum threshold of 2.2X10² CFU/ml by a factor of 10² which is quite commendable even though it is a cause for concern. Bacteria such Baclillus subtillis, Lactobacillus planetarium, Staphylococcus aureus, Lactobacillus planetarium and Bacillus licheniformis. While Bacillus subtilis is non pathogenic bacteria found among bacteria isolated from the oil samples. The presence of the isolated microbes could be indication of unhygienic handling of the oil since the oil prove to be fresh with the absence of yeast and presence of moulds. Thus, the contamination is likely to be from the environment and unhygienic handling practices. It is therefore recommended after this research work that people selling palm oil in markets should make use of clean containers and bottles for the packing of palm oil and they are also advised to maintain a high level of hygiene so as to prevent contamination of the palm oil. It is also advised that proper heating of the palm oil should be done before consumption.