Bacterial diversity and community structure of two maize varieties (white and yellow) during fermentation/steeping for ogi production, and the influence of spontaneous fermentation on mycotoxin reduction in the gruel were studied. A total of 142 bacterial isolates obtained at 24–96 h intervals were preliminarily identified by conventional microbiological methods while 60 selected isolates were clustered into 39 OTUs consisting of 15 species, 10 genera, and 3 phyla by 16S rRNA sequence analysis. Lactic acid bacteria constituted about 63% of all isolated bacteria and the genus Pediococcus dominated (white maize = 84.8%; yellow maize = 74.4%). Pediococcus acidilactici and Lactobacillus paraplantarum were found at all steeping intervals of white and yellow maize, respectively, while P. claussenii was present only at the climax stage of steeping white maize. In both maize varieties, P. pentosaceus was found at 24–72 h. Mycotoxin concentrations (μg/kg) in the unsteeped grains were: white maize (aflatoxin B1 = 0.60; citrinin = 85.8; cyclopiazonic acid = 23.5; fumonisins (B1/B2/B3) = 68.4–483; zearalenone = 3.3) and yellow maize (aflatoxins (B1/B2/M1) = 22.7–513; citrinin = 16,800; cyclopiazonic acid = 247; fumonisins (B1/B2/B3) = 252–1,586; zearalenone = 205). Mycotoxins in both maize varieties were significantly (p < 0.05) reduced across steeping periods. This study reports for the first time: (a) the association of L. paraplantarum, P. acidilactici, and P. claussenii with ogi production from maize, (b) citrinin occurrence in Nigerian maize and ogi, and (c) aflatoxin M1, citrinin and cyclopiazonic acid degradation/loss due to fermentation in traditional cereal-based fermented food.

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Aims: The increasing microbial drug resistance in recent times has necessitated the search for an alternative antimicrobial agents derived from natural sources. Chromolaena odorata L. (Asteraceae) is one of such natural sources that has been reported to possess healing properties. In this study, the phytochemical constituents and antimicrobial properties of C. odorata leaf extract were investigated. Methodology: The leaves of C. odorata were collected from Babcock University garden, authenticated, prepared and extracted following standard procedures with methanol and ethyl-ether as extraction solvents. Phytochemical screening was carried out according standard protocol while antimicrobial screening was performed according to agar well diffusion method on the following organisms: Pseudomonas aeruginosa (ATCC19582), Shigella flexneri (KZN), Klebsiella pneumoniae (ATCC 10031), Enterococcus faecalis (ATCC 29212), Enterococcus cloacae (ATCC

Aims: Food safety and drug resistance in bacteria are both important issues globally. Consumption of escargot represents possible food safety problem especially when contaminated with an indicator and multi-drug resistant bacteria. Hence, this study aimed to identify and evaluate susceptibility of Enterobacteriaceae isolated from edible snails Archachatina marginata to antibiotics. Methodology and results: A total of 60 edible snails, A. marginata were purchased from local markets in three states of Nigeria. The edible snails were starved for three days and Enterobacteriaceae were isolated using microbiological procedures. Bacteria was identified by sequencing its partial 16S rRNA, while susceptibility of the bacteria to antibiotic was determined by disc diffusion method. Enterobacteriaceae obtained were Klebsiella (18), Escherichia (16), Citrobacter (10), Salmonella (7) and Enterobacter (5) species. Out of the 56 isolates obtained, 21 (37.5%) were resistant to amoxicillin and amoxicillin/clavulanic acid, 9 (16.07%) were resistant to tetracycline and 4 (7.14%) were resistant to co-trimoxazole. Conclusion, significance and impact of study:The number of isolates which show resistant to different antibiotic classes was small. However, coliform bacteria (Escherichia coli, Klebsiella pneumoniae, Citrobacter freundii, and Enterobacter cloacae) isolated from edible snails represent a huge food safety risk to the consumers of edible snails. Hence, high hygienic practices are required for the consumers of edible snails to prevent infection with pathogenic bacteria.