PREMILARY STUDIES ON MOLECULAR IDENTIFICATION OF MICROOGANISMS ASSOCIATED WITH SPOILAGE OF FOREIGN RICE, LOCAL RICE, DRIED FISH AND CRAY FISH

This study was an investigation of the microbial load and microorganisms that cause food spoilage in local and non-local rice along with those in dried fish and crayfish that were acquired at the local market. Eight bacterial species were isolated, among them, Enterobacteraerogenes 2.52x104cfu/g, Escherichia coli 1.08x103cfu/g, Pseudomonas aeruginosa 2.4 x103cfu/g,Bacillussp1.6 x104cfu/g, Bacillus subtilis 2.52x103cfu/g, Micrococcus luteus, 1.08x104cfu/g, Staphylococcus aureus 1.4 x103cfu/g, and Staphylococcus epidermidis 0.6 x104cfu/g respectively. A total number of eight Fungal was isolated from the samples namelyAspergillus flavus0.6 x103sfu/g,Aspergillusterreus2.0 x104sfu/g,Penicilliumchrysogenum6.0 x103sfu/g, Penicilliumexpansium2.0 x104sfu/gMucormucedo1.0 x103sfu/g,Apergillusflavus3.0x104sfu/g,Rhizopusstolonifer3.0 x103sfu/g and Fusariumoxysporium1.0 x104sfu/g respectively. The findings showed both bacterial and fungal contaminants to be widespread in all the samples and that bacterial loads are usually higher than the fungal loads. The availability of these microorganisms incriminates contamination due to poor hygiene, poor storage, and contact with environmental variables. Therefore, rice and fish items can serve as sources of spoilage and probably pathogenic bacteria and microorganisms in case they are not processed or stored properly.