MICROBIAL PROFILE OF DAWADAWA VENDED IN TAMALE CENTRAL MARKET
Dawadawa is a common spice used in most rural homes across West Africa to spike the protein source in meals. This study assessed the handling practices of vendors and the microbial load of dawadawa vended in the Tamale Central Market. Samples were collected from five sections of the market using the random stratified sampling technique. Eight of the samples (53.33%) had Salmonella spp, one sample (6.67%) had E. coli and all the samples (100%) had Staphylococcus aureus. Dawadawa that were covered on display recorded no count of Salmonella spp and E. coli but high counts for Staphylococcus aureus. The pH and temperature of the samples ranged 6.91 to 8.02 and 26.90 to 27.60, respectively. Factors accounting for the high prevalence of Staphylococcus aureus might be cross-contamination associated with improper handling practices as the human skin is known to be a reservoir of the bacterium. There is the need for vendors to package dawadawa in neat disposal packs to reduce direct contact.
Keywords: Dawadawa, E. coli, Handling Practices, Salmonella spp, Staphylococcus aureus
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As a publisher of this Journal, the University for Development Studies reserves full copyright ownership of the Journal and all submissions published in it.