Public health significance of food borne pathogens in edible flours

Foodborne pathogens cause a considerable public health burden and challenge. They cause illnesses particularly in groups at risk, such as children, elderly and immuno- compromised persons. The microbiological quality of locally produced and industrially processed wheat, unripe plantain, yam and cassava flours were investigated for the presence of foodborne pathogens that could pose a risks to individuals that consume them. Proximate analysis of the flours showed significant statistical differences in the moisture content, crude fibre, lipid, ash, carbohydrate and protein composition of the various flour samples. Bacteria isolated included Bacillus sp., Staphylococcus sp., Escherichia sp, Salmonella sp, Klebsiella sp, Enterobacter sp, Lactobacillus sp, Proteus sp., Psuedomonas sp., Clostridium sp. and Corynecbacterium sp. The frequencies of occurrence of Staphylococcus sp., Escherichia sp., Salmonella sp. and Klebsiella sp. in locally produced flours were found to be relatively higher than those isolated from industrially processed and controlled flour samples. Fungi isolated included Aspergillus flavus, A. niger, Rhizopus stolonifer, Saccharomyces sp., Penicillium sp., Fusarium sp, Mucor sp, Candida sp. and Geotrichum sp. In locally produced flours, the frequencies of occurrence of A. flavus, A. niger and Rhizopus stolonifer were relatively higher than those isolated from industrially processed and control samples. Results from this study show that the frequency of occurrence of the potentially harmful organisms such as Salmonella sp. and A. flavus in locally produced flours exceeds the WHO recommended standards. This may be detrimental to the health of the individuals that consume them. Emphasizing the need for routine medical and laboratory examination of commercially available flour, there should be planning of health education programs for local producers, strict application and implementation of quality control and good manufacturing practice to prevent food borne diseases and ensure the safety of edible flour products.