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 American Journal of  
Food Science and Technology (AJFST)

Antibiotic Susceptibility Pattern of  Microorganisms Found in Fura De Nono Sold in 
Different Markets in Makurdi Benue State

Ato Joy Iember1*, Ogbonna Innocent Okonkwo2

Volume 3 Issue 2, Year 2024
ISSN: 2834-0086 (Online)

DOI: https://doi.org/10.54536/ajfst.v3i2.3738
https://journals.e-palli.com/home/index.php/ajfst

Article Information ABSTRACT

Received: September 02, 2024

Accepted: October 10, 2024

Published: November 30, 2024

Fura de Nono, a traditional fermented dairy and millet product popular in Nigeria, is 
widely consumed for its nutritional value. However, its production, often under unsanitary 
conditions, raises concerns about microbial contamination and public health risks. This 
study investigates the microbial load in Fura de Nono samples collected from local markets 
in Makurdi, Nigeria, assessing the presence of  pathogenic bacteria and fungi. Using 
standard microbiological techniques, including colony counting and biochemical tests, the 
study identified harmful microorganisms such as Escherichia coli, Staphylococcus aureus, 
Proteus vulgaris, and Salmonella species. Antibiotic susceptibility tests revealed resistance 
in certain isolates, posing additional risks to consumers. The findings underscore the urgent 
need for improved sanitation practices among vendors, routine microbiological testing, 
and better regulatory enforcement to ensure food safety. The study concludes with policy 
recommendations to enhance hygiene practices and establish a certification system for 
vendors to protect public health.

Keywords

Antibiotic Resistance, Fura De 
Nono, Hygienic Practices, Microbial 
Analysis, Microbial Contamination

1 Department of  Epidemiology and Evidence-based Medicine, F. Erismann Institute of  Public Health, I. M. Sechenov First 
  Moscow State Medical University, Moscow, Russia
2 Department of  Microbiology, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria
* Corresponding author’s e-mail: atojoyiember@gmail.com

INTRODUCTION
Milk is a liquid secreted by mammary glands of  the female 
mammals. It serves as an important source of  protein 
than most other foods. Milk is not 100 percent source of  
protein, since it is relatively poor in sulphureted amino 
acids such as methionine (essential) and cysteine (non- 
essential) as well as tryptophan and histidine. Curiously, 
children need less methionine and cysteine than adult. 
Because of  this, cow milk meets the protein requirements 
of  infancy quite well. According to Wodnerkos and 
Yitayal (2003), milk is primarily composed of  water, 
protein in colloidal suspension, lactose and lipids in 
emulsion, inorganic salts in solution, vitamins, enzymes, 
gases, and other things. Along with being a great provider 
of  calcium and phosphorus for healthy bones and teeth, 
milk also has notable levels of  riboflavin, vitamin B1, 
vitamin B6, vitamin B12, and vitamin A (Yirsaw, 2004). 
Milk provides a range of  essential nutrients, including 
carbohydrates, proteins, fats, vitamins, and minerals, all 
of  which contribute to its high nutritional value. The 
specific composition of  milk varies depending on the 
species, but cow’s milk typically contains around 3.4% 
protein, 3.6% fat, and 4.6% lactose, providing about 68 
kcal per 100 g (Goff  & Douglas, 2010). The carbohydrate 
lactose is the primary sugar found in milk, contributing to 
its sweet flavor and providing a readily digestible energy 
source. Additionally, lactose aids in calcium absorption, 
promoting bone health (Muir et al., 1992).
The protein content in milk is composed of  two main 
types: casein and whey. Casein accounts for about 80% of  
the protein in milk and is responsible for its white color 
and ability to form curds, which is essential in cheese 
production (Goff, 2010). Whey proteins, although less 

abundant, are water-soluble and offer a high biological 
value due to their complete amino acid profile, making 
them highly nutritious and easily digestible. Milk fat, 
meanwhile, varies depending on factors such as feed and 
environmental conditions but is rich in essential fatty 
acids and provides the characteristic texture and richness 
to dairy products (Goff, 2010).
In many African countries, including Nigeria, Nono—a 
fermented milk product made from locally sourced cow 
milk—plays a significant role in local diets. Nono is made 
from non-pasteurized cow milk collected in a container 
called calabash, and allowed to ferment naturally for 
24 hours (Uzeh, 2006). It is categorized into two types, 
with the term “nono” commonly referring to the type 
known as kindirimu. Another notable product, Fura da 
Nono, combines this fermented milk with a cereal mix 
made from millet, creating a nutritious beverage enjoyed 
for its taste and health benefits. Milk if  not given the 
right conditions because of  its high-water activity and 
nutritional content, it serves as a wonderful medium for 
many different types of  microorganisms to grow. (Mesfin 
et al., 2017). If  milk is not handled properly, it can become 
contaminated easily and deteriorate quickly.
Fura da Nono is fermented milk-cereal mix that is highly 
nutritious on a two in one beverage product. It consists 
of  a cereal Fura and Nono which is a locally fermented 
milk with a consistency that is thick but not quite as thick 
as yoghurt. Traditionally Fura da Nono is usually prepared 
by mashing millet into powdery form and mixing the 
powdered millet with hot water in a bowl to make dough, 
allowing the dough to cool and solidify and finally mixing 
the mashed millet (fura) with fermented milk (nono) and 
served to customer (Abbas et al., 2020). 



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Am. J. Food. Sci. Technol. 3(2) 99-106, 2024

Fura is a porridge typically made from cereal grain millet 
(Pennisetum glaucum). There are a variety of  millets that are 
specially used for Fura production. Millets ‘gero’ is one of    
the commonly used varieties.
The preparation process involves powdering millet 
together with other spices like pepper and ginger, and 
then shaping the mixture into tiny balls by compressing 
between the two palms after adding a little amount of  hot 
water. Next the dough is then boiled for about 30 minutes 
in boiling water and and coated with the remaining dried 
flour (Jideani et. al., 2010). The dough ball can be served 
by mashing them into fermented milk (nono) or water, 
sugar may be added to taste.
This local milk product in Nigeria is mainly carried out by 
Nomadic Fulani’s from the Northern part of  the country 
in villages where the producers are ignorant of  the life 
and safety standard of  the product but distribute it at 
will to consumers (Okonkwo, 2011). Fulani men milk the 
cows and thereafter, distribute the milk to the women in 
the encampment (Fulani farm stead) who later process 
the milk into various product like Fura da Nono, cheese 
and fermented milk (nono) etc. (Uzeh et al., 2006).
The consumer’s expectation of  processed milk is that it 
should have the typical appearance of  milk, be free from 
extraneous matter and should have a clean and slightly 
sweet taste, with no abnormal odors or taints. Apart from 
the microbial flora of  raw milk being of  great importance 
as regards to hygiene and food safety, raw milk should 
be unadulterated and free of  taints contaminants. 
Since nono is produced by illiterate Fulani’s in villages 
with poor knowledge of  shelf-life and safety standards, 
handlers of  these products may unknowingly introduce 
pathogenic microorganisms into the products during 
milking and also by using unsanitized milking equipment. 
since the products does not undergo further processing 
before being sold for consumption, it makes the food 
a potential source of  health risk for consumers. Many 
dairy products, even those made from pasteurized 
milk have been associated with food borne diseases. In 
developing countries like Nigeria, it has been unusual 
to find microorganisms in Fura da Nono drinks. This 
is because milk is an excellent medium for microbial 
growth and also because of  improper handling in Fura 
da Nono production. Raw milk and raw milk products 
can be contaminated with bacteria that can cause serious 
illness, hospitalization or death. These harmful bacteria 
include Campylobacter jejuni, Bacillus cereus, Shiga toxin 
producing E. coli (E.coli O157:H7), Coxiella burnetii, Listeria 
monocytogenes, Mycobacterium tuberculosis, Mycobacterium bovis, 
Mycobacterium avium subspecies paratuberculosis, Salmonella spp, 
Yersinia enterocolitica, and certain strains of  Staphylococcus 
aureus which are capable of  producing highly heat-stable 
toxins Brucella, streptococcus pyogenes (Anyanwu, 
2019; Fagbemigun, 2021) Once the microbes get into the 
milk, they multiply rapidly because milk is an excellent 
medium for their growth (Okonkwo, 2011). The 
presence of  coliform bacteria in Fura da Nono drinks 
could be due to the presence of  dough. This is a source 
of  concern in Nigeria because consumers have a strong 

preference for this traditionally produced and processed 
milk and millet products. It is therefore suggested that the 
microbial analysis of  Fura da Nono should be carried out 
periodically as quality assurance measures. The addition 
of  growth-inhibiting ingredients, adjusting the storage 
conditions to hinder the growth of  microorganisms, and 
proper sanitation at every stage of  handling and processing 
will help reduce the microbial level of  Fura da Nono 
contamination (Shehu et al., 1990; Shehu et al., 2000).
Relevant agencies like NAFDAC should put in place 
an irreducible minimum standard to producers and 
need to ensure and enforce strict compliance to this 
minimum standard all for production sectors in Nigeria. 
This research was aimed at evaluating the resistance or 
susceptibility pattern of  microorganisms isolated from 
fura de nono using standard antibiotics kit.

MATERIALS AND METHODS
Sample Collection
A total of  20 samples of  nono and fura were purchased 
from Fulani hawkers using random sampling method from 
two different locations: North Bank and Wadata markets 
within Makurdi metropolis. purchase samples were 
transported to the university microbiology laboratory in 
sterile corked plastic tubes packed in iced container where 
analysis was carried out within two hours of  collection.

Microbiological Analysis
Tenfold serial dilution of  Fura da Nono samples were 
made before being place on the media to count for 
colonies. Inoculation of  Fura samples was done using 
spread plate techniques while that of  nono was done 
using the pouring plate techniques. Aliquot of  0.1ml 
of  dilutions of  102 and 1010 of  each Fura samples were 
pipette aseptically and dropped on a freshly prepared 
media and surface plated. The following media were 
used to isolate and count the organisms: Nutrient Agar 
(NA) (Biotech Lab. Ipswich, UK) for total aerobic and 
anaerobic microorganism counts, Eosine Methylene Blue 
Agar (EMBA) (Himedia Laboratories Pot Ltd, India) for 
E. coli, Desoxycholate Citrate Agar (DCA)  for Salmonella 
and Shigella spp, Potato Dextrose Agar for Yeasts and 
mould counts, McConkey agar for total coliform counts, 
Man-Rogosa-Sharpe agar (MRS) for Lactic Acid Bacteria 
count, Mannitol Salt agar for staphylococcus aureus spp.
All culture media were prepared according to 
manufacturer’s instruction. Media were sterilized 
by autoclaving at 121°C for 15 min except DCA 
which involved only boiling over gauze. Using a 
digital illuminated colony counter (Gallen Kamp, 
Loughborough, Leicestershire, UK), plates containing 
30-300 colonies were counted after incubation. The 
computed results were expressed as colony forming 
unit (cfu) per mL by multiplying the average number of  
colonies from the observed triplicates by the reciprocal 
of  the dilution factor.
Number of  organisms = number of  colonies * dilution 
factor/Volume of  Inoculum.



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Identification of  Isolates 
Gram staining and microscopic identification: sub-
cultured colonies on nutrient agar were gram stained. A 
small portion of  24 hours old colony was taken using a 
sterile wire loop and emulsified in a drop of  distilled water 
on a clean glass slide and fixed by passing the smeared 
slide rapidly over a flame. The smear was covered with 
a crystal violet for about 30-60 seconds, rinsed with 
water and flooded with lugol’s iodine for 30-60 seconds 
and then rinsed under a running tap, rapidly decolorized 
with acetone (75% alcohol reagent) for 30 seconds and 
then rinsed with water and then counter-stained with 
safranine(red) for 1 minute and rinse under a slow running 
tap then the slides were air dried. A drop of  oil immersion 
was added to the sliding containing the specimen, it was 
observed under the microscope using x100 objective lens 
(Cheesbrough, 2003). Gram positive appeared purple while 
gram negative organisms appeared pink.

Biochemical Identification of  Isolates
The biochemical tests for the identification of  the isolates 
were: 

Motility Test
To determine whether an organism is motile or not.

Catalase Test 
To determine the ability of  an organism to produce 
catalase enzymes.

Oxidase Test
Use to identify bacteria that can produce cytochrome c 
oxidase, an enzyme of  the bacteria electron chain.

Coagulase Test
To determine the ability of  an organism to convert 
fibrinogen to fibrin in blood plasma.

Citrate Test
To determine if  an organism is capable of  utilizing 
citrates as its sole source of  metabolism with resulting 

alkalinization of  the medium.

Indole Test
To detect the ability of  an organism to break down 
tryptophan to pyruvate and indole.

Urease Test
To determine the ability of  an organism to split urea in 
the presence of  water to release ammonia and carbon(iv) 
oxide. The ammonia combines with CO2 and H2O to 
form ammonium carbonate which turns the medium 
alkaline, turning the phenol red indicator from its original 
orange-yellow color to bright pink.
The biochemical test were carried out on isolates 
according to Cowan and Steel (1965) and Cheesbrough 
(2004) procedures.

Identification of  fungi isolates
Fungi isolates were done using the method described by 
Benson, (1990). The fungal isolates underwent additional 
microscopy using acetone and lactophenol on cotton 
blue stain placed on a clean grease slide. Each isolate was 
confirmed using Microgen Identification. The cultural 
and morphological traits of  the isolates, such as hyphae 
(septation), reproductive structure (sporangia/conidia) in 
chain or single, type of  spore, etc., were observed and 
served as criteria used for identification.

Antibiotic Susceptibility Test
The isolated organisms were tested against routinely used 
commercially available antibiotics. The multi-susceptibility 
Optudisc (manufactured by Optun Laboratories, Nigeria 
Ltd, Aba) for gram positive and gram-negative organisms 
were used.

RESULTS AND DISCUSSION
Table 1 describes the cultural and morphological 
characteristics of  various bacterial isolates. Each bacterial 
species displays distinct features on nutrient agar (NA) 
and MacConkey agar (MA). For example, Escherichia coli 
appears flat and creamy with an even edge on NA, while 

Table 1: Cultural and Morphological Characteristics of  the Bacterial Isolates
NA MA Suspected Organism
Flat and creamy with an even edge. Reddish pink, smooth circular LF colonies Escherichia coli
Creamy smooth raised and very mucoid 
colonies 

Very mucoid, pink and smooth, LF Klebsiella sp

Creamy flat smooth colonies Deep pink dull colonies with rough edges Lactobacillus sp
Light green with fruits smell Pale NLF colonies Pseudomonas sp
Golden yellow, smooth mucoid and raised Pink smooth LF colonies Staphylococcus aureus
Creamy, shiny with   putrefactive odour Pale smooth and discrete NLF colonies 

with irregular edges
Proteus sp

Creamy flat smooth Pale rough, shiny NLF colonies Salmonella sp
Creamy brown flat and glittering colonies Pink flat and dull face LF colonies Streptococcus sp
Flat, creamy small and slightly rough shiny Deep pink dull and small colonies Staphylococcus epidermidis
Creamy and swarmy colonies Pale, mucoid and smooth NLF colonies Proteus vulgaris

key: LF= lactose fermenting, NLF= non lactose fermenting, NGO= No growth observed, SP= Species



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on MA, it forms reddish-pink smooth circular colonies, 
indicating lactose fermentation (LF). Other organisms 
like Klebsiella sp. and Staphylococcus aureus are also 
lactose fermenters, showing pink smooth colonies. In 
contrast, Pseudomonas sp. and Proteus sp. are non-
lactose fermenters (NLF), presenting pale, smooth, and 

discrete colonies on MA. The table effectively highlights 
the variability in colony morphology across different 
species, which aids in their identification.

Microscopic and Biochemical Test

Table 2: Microscopic and Biochemical Characteristics of  the Bacterial Isolates
Gram Reaction MOT CAT COA G CIT IND URE OXI Suspected 

Organism
-ve rods in chains +ve +ve -ve +ve +ve -ve -ve Escherichia coli
+ve cocci in clusters +ve +ve -ve - +ve - +ve Staphylococcus 

aureus
+ve cocci in clusters +ve +ve -ve - +ve - -ve Staphylococcus 

epidermidis
+ve rods in chains +ve +ve -ve +ve +ve +ve -ve Lactobacillus sp
-ve rods in clusters and chains -ve +ve +ve +ve +ve +ve -ve Proteus sp
-ve rods in pairs and short chains -ve +ve -ve +ve -ve +ve -ve Klepsiella sp
-ve rods appearing singly and scattered -ve +ve +ve +ve +ve -ve -ve Salmonella sp
-ve rods in clusters and chains -ve +ve +ve +ve +ve +ve +ve Proteus sp
-ve rods slightly curved -ve +ve +ve +ve +ve -ve +ve Pseudomonas sp
+ve cocci in chains -ve -ve +ve - +ve +ve +ve Streptococcus sp

KEY: CIT = Citrate, IND = Indole, UREA = Urease, OXI = Oxidase, CAT = Catalase, MOT = Motility, SP Species COAG 
= Coagulase, -ve = Negative, - = Not done, +ve = Positive

Table 2 details the microscopic and biochemical 
characteristics of  various bacterial isolates, focusing on 
their Gram reactions, motility, and enzyme activities. 
The Gram stain distinguishes bacteria as either Gram-
positive or Gram-negative, with the latter staining pink. 
The motility test identifies bacteria that can move, with 
different patterns observed. Enzymatic tests like the 
catalase test, which detects the production of  the catalase 
enzyme, show bubbling in positive results. Similarly, the 
coagulase test indicates enzyme production by clumping 
of  the organism. These initial tests provide foundational 
data for bacterial classification.

Further biochemical tests like the indole, urease, and 
oxidase tests offer more precise identification. The indole 
test detects tryptophan breakdown, with a bright pink 
layer indicating a positive result. The urease test identifies 
bacteria that produce urease, turning the medium pink 
when positive. Finally, the oxidase test reveals cytochrome 
c oxidase activity, with a blue-purple color change within 
10 minutes signaling a positive result. These biochemical 
characteristics are key to distinguishing species and are 
critical in clinical diagnostics

Percentage of  Occurrences of  Bacteria Isolates

Table 3: Percentage of  Occurrences of  Bacteria Isolates in Fura de Nono from Hawkers in North Bank Market
Isolates Frequency of  Bacterial Isolates (CFU/ml) Percentage Occurrence (%)
Klebsiella sp 10 25.64
Proteus Vulgaris 12 30.76
Staphylococcus Epidermidis 2 5.12
E. Coli 4 10.25
Staphylococcus Aureus 2 5.12
Lactobacillus sp 7 17.94
Pseudomonas sp 2 5.12
Total 39 100

X2 = 28.00, DF = 16 (p<0.05)

The Table 3 above from the study presents the percentage 
of  bacterial isolates found in “Fura de Nono” from hawkers 
at North Bank Market. It lists seven types of  bacteria, 

with Proteus vulgaris being the most prevalent at 30.76%, 
followed by Klebsiella sp at 25.64% and Lactobacillus sp 
at 17.94%. Other bacteria, such as E. coli, Staphylococcus 



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epidermidis, Staphylococcus aureus, and Pseudomonas sp, 
show much lower occurrences, all hovering around 5.12%. 
The total frequency of  bacteria isolates was 39 CFU/ml, 

and the statistical analysis yielded a Chi-square (X²) value 
of  28.00 with 16 degrees of  freedom (p<0.05), indicating a 
significant distribution of  these isolates.

Table 4: Percentage of  Occurrences of  Bacteria Isolates in Fura de Nono from Hawkers in Wadata Market
Isolates Frequency of  Bacterial Isolates (CFU/ml) Percentage Occurrence (%)
Klebsiella sp 3 7.31
Proteus Vulgaris 3 7.31
Proteus sp 5 12.19
Streptococcus 3 7.31
E. Coli 8 19.51
Salmonella sp 3 7.31
Pseudomonas 2 4.87
Staphylococcus Aureus 4 9.75
Staphylococcus Epidermidis 3 7.31
Lactobacillus sp 4 9.75
Total 41 100

X2 = 40.00, DF = 16 (p<0.05)

The results from Table 4 provides data on the percentage 
occurrences of  bacterial isolates in “Fura de Nono” sold 
by hawkers at Wadata Market. A total of  41 CFU/ml 
of  bacterial isolates were recorded, with E. coli being the 
most prevalent at 19.51%. Other bacteria like Proteus sp 
accounted for 12.19%, while Staphylococcus aureus and 
Lactobacillus sp each made up 9.75% of  the isolates. The 

remaining bacteria, including Klebsiella sp, Proteus vulgaris, 
Streptococcus sp, and others, each had lower percentages 
around 7.31% or less. The Chi-square (X²) value of  40.00 
with 16 degrees of  freedom (p<0.05) suggests significant 
variation in the distribution of  these isolates.

Result of  Susceptibility of  the Bacterial Isolates

Table 5: Antibiotic Resistance Pattern of  the Bacteria Isolated from the Fura de Nono Sample

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Tarivid 10 20 21 24 8 16 25 10 23 25 35
Reflacine 10 25 20 16 26 30 5 12 30 28 18
Ciproflox 10 17 27 32 35 18 6 25 17 11 10
Augmentin 30 17 14 15 19 23 25 16 10 15 14
Gentamycin 10 14 21 17 12 13 14 20 15 23 21
Streptomycin 30 15 20 14 22 16 10 24 21 30 25
Ceрorex 10 13 20 23 10 18 24 23 17 20 12
Nalidixic acid 30 15 24 14 20 10 12 11 29 22 15
Septrin 30 20 29 21 10 16 13 12 26 15 16
Amplicin 30 12 15 11 10 25 16 15 11 17 15
Pefloxacin 10 39 29 32 20 35 22 27 28 12 13
Gentamycin 10 20 15 18 10 17 30 35 14 12 19
Ampliclox 30 15 10 13 16 20 30 25 26 28 11
Zinnace 20 21 22 27 10 15 12 35 38 25 27
Amoxacilin 30 8 15 12 11 39 21 25 17 35 20
Ciproflaxacin 25 37 31 30 25 15 13 39 16 23 24



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Microscopic and Biochemical Test
Antibiotic resistance profiles of  isolates show that 
Klebisiella sp was highly sensitive to Pefloxacin (39 
mm), streptomycin (38 mm), Ciproflaxacin (37mm) and 
Rocephin (37 mm). It was highly resistant to Amoxacilin 
(8mm). 
Proteus sp were sensitive to streptomycin and resistant to 
most other antibiotic tested.
S. aureus was more sensitive to Reflacine (30mm). 
Nalixidic acid (29mm). Zinnacef  (38mm).
Rocephin (36mm). The organism was resistant to 
Augmentin (10mm), Ampicilin (11mm)
Streptococcus sp was more sensitive to ciproflox (35mm). 
Reflacin (26mm), Ciproflaxacin.
(25mm). The organism was resistant to zinnacef  (10mm), 

Gentamicin (10mm), Ampicillin
(10mm), Sceptrin (10mm), Tarivid (8mm).
E. coli was more sensitive to Reflacine (30mm), pefloxacin 
(35mm).
Amoxicillin (39mm), Streptomycin (38mm), Sceptrin 
(30mm). The organism was resistant to Nalixidic acid 
(10mm).
Salmonella sp was sensitive to Gentamicin (30mm), 
Ampiclox (36mm) and was resistant to Reflacine (5mm). 
Ciproflox (6mm).
Pseudomonas was sensitive to Gentamycin (35mm), 
Zennacel (35mm).
Ciprofloxacin (39mm), Erythromycin (30mm). The 
organism was resistant to Tarivid (10mm).
The result from Table 6 outlines the macro and micro 

Streptomycin 10 38 33 15 18 38 25 20 18 15 34
Septrin 30 20 12 10 17 30 21 28 18 16 12
Erthromycin 10 20 14 12 11 15 17 30 19 17 35
Rocephin 25 35 16 20 23 14 27 25 36 13 14

KEY: CIT = Citrate, IND = Indole, UREA = Urease, OXI = Oxidase, CAT = Catalase, MOT = Motility, SP Species COAG 
= Coagulase, -ve = Negative, - = Not done, +ve = Positive

Table 6: Macro and Micro Characteristics of  Fungal isolates on Potatoes Dextrose Agar
Colony Characteristics Microscopic Appearance Suspected Fungal Suspected Fungal
Gray, blackish-brown or black surface with 
gray periphery, black on reverse 

Colorless, septet with chains of  micro conidia Alternaria

Bluish-green with Sulphur yellow areas on 
the surface

Septate hyphae with chains of  radiate conidia 
on conidiophores

Aspergillus sp

Creamy and yellowish colonies which are 
pasty and glittering

Round conidia occurring singly and in small 
clusters with pseudo-hypae

Candida sp

White to dark gray mycelium with profuse 
cottony growth

Elliptical spores, colorless and non-septet 
hyphae with sporangiospores.

Mucor sp

Blue to green moldy and velvety 
appearance with milky- white on reverse.

Conidiophores bears sterigma with chains of  
conidia,parallel in arrangement.

Penicillium sp

White colony growth with black spots on 
the tip, some gray.

Non-septet colorless hyphae and mycelium 
with rhizoid and solon sporangiospores present

Rhizopus sp

Rapidly growing, flat, smooth, moist, dull and 
creamy colonies which are large and circular.

Unicellular multilateral and ellipsoid 
blastoconidia 

Saccharomyces’s

characteristics of  fungal isolates on Potato Dextrose 
Agar, detailing both colony characteristics and 
microscopic appearances of  various fungi. For instance, 
Alternaria presents with a grayish-black surface, while 
microscopically showing colorless septate with chains of  
micro conidia. Aspergillus sp is bluish-green with sulfur-

yellow areas and has septate hyphae with radiate conidia. 
Candida sp displays creamy yellow colonies, while 
Penicillium sp is blue-green with a velvety appearance. The 
table provides a clear comparison of  colony morphology 
and microscopic traits, aiding in fungal identification 
based on both visual and microscopic features.

Table 7: Mean Bacteria Count for Fura De Nono Samples Collected from Different Locations in Makurdi CFU/ml
Sample S aureus Lactic acid 

bacteria
Salmonella 
shigella

Total viable 
counts

Coliform 
counts

Escherichia 
coli

Total Fungal 
count

Nono 1.00 ± 
0.63°

42.40± 9.77° 6.00± 3.84° 7.00± 3.53° 1.40 ± 
0.67°

1.80± 0.96° 6.00±1.14°

Fura 4.20 ± 
1.74° 

44.20± 29.89° 179.40± 
150.42°

224.601± 
66.08°

158.80± 
72.50°

98.80± 
14.77°

6.60±1.88°



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Values for a given group in a column followed by 
same letter as superscript are not significantly different 
according to Duncan’s multiple comparison procedure (at 
p 0.05). 
The result from Table 7 compares the mean bacterial 
count of  Fura De Nono samples collected from different 
locations in Makurdi, showing the presence of  various 
bacteria such as S. aureus, lactic acid bacteria, Salmonella 
shigella, coliforms, E. coli, and total fungal counts. The 
bacterial counts vary significantly across samples. For 
instance, Nono 2 has the highest lactic acid bacteria count 
(233.80 CFU/ml), while Fura 2 exhibits the highest total 
viable counts (500.00 CFU/ml) and E. coli (455.20 CFU/
ml). These variations highlight the microbial differences 
based on sample location and type, with some counts 
exceeding typical safety thresholds, suggesting potential 
contamination risks.

CONCLUSION 
The microbial analysis of  Fura de Nono samples 
collected from various locations in Makurdi, Benue State, 
Nigeria, indicates significant bacterial contamination, 
posing a public health risk. High levels of  bacteria such 
as Escherichia coli, Staphylococcus aureus, and Proteus 
vulgaris were found, with certain bacterial counts 
exceeding safe limits. These findings suggest inadequate 
hygiene practices during the preparation, storage, and 
sale of  Fura de Nono by local vendors. The variability 
in bacterial counts across different samples highlights 
inconsistent sanitary measures and a lack of  proper food 
safety protocols among vendors. This situation creates 
the potential for foodborne illnesses and underscores the 
need for immediate action to safeguard public health.

Recommendations
To address the public health risks posed by contaminated 
Fura de Nono in Makurdi, several policy measures should 
be introduced. First, it is essential to improve sanitation 
practices among vendors. The Benue State government, in 
collaboration with health authorities, should develop and 
implement food safety training programs targeting Fura 
de Nono producers and sellers. These programs should 
cover proper handling, personal hygiene, and the use of  
clean, potable water during preparation. Additionally, the 
enforcement of  hygiene standards must be strengthened 
through regular inspections and the application of  
penalties for non-compliance.
Second, the introduction of  routine microbiological 
testing is necessary to ensure the safety of  dairy products 
sold in local markets. Health authorities should conduct 
regular, random checks on Fura de Nono sold by vendors, 
testing for harmful bacteria such as E. coli and Salmonella. 

These tests will help in identifying contamination early 
and preventing unsafe products from reaching consumers.
Public health awareness campaigns should also be 
launched to inform both vendors and consumers about 
the risks associated with poor hygiene in dairy production. 
Consumers need to be educated on recognizing safe 
products and purchasing from reliable vendors, while 
vendors should be encouraged to adopt best practices to 
maintain the safety of  their products.
Furthermore, a certification system should be established 
to regulate Fura de Nono vendors. Only vendors who meet 
the required food safety and hygiene standards should be 
granted a license to sell, ensuring that consumers can trust 
the quality of  their purchases. This regulatory framework 
would not only improve food safety but also promote the 
economic well-being of  certified vendors.
Finally, cold chain infrastructure must be implemented 
to maintain the quality and safety of  Fura de Nono 
throughout its transportation and sale. Keeping the 
product at lower temperatures can significantly reduce 
bacterial growth, thereby minimizing the risk of  
contamination. The provision of  adequate refrigeration 
and storage facilities for vendors, especially during 
transportation, would play a crucial role in ensuring food 
safety in Makurdi and beyond.

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Nono 2 0.80± 
0.80°  

233.80± 
108.86°

1480± 
12.02°

288.80± 5.57° 53.40± 
29.19°

111.40± 
97.35°

7.40±0.74°

Fura 2 52.40± 
26.49°

32.40± 110.18° 316.80± 
88.42°

500.00± 0.00° 30.00± 
180.41°

455.20± 
85.12°

9.20±3.00°

**values are Mean Standard error of  mean (n 5)



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Am. J. Food. Sci. Technol. 3(2) 99-106, 2024

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