Microbiological and Safety Assessment of Locally Fermented Foods

Microbiology — 2025, Undergraduate

This study assessed the microbiological status and safety of selected locally fermented foods. Samples were analysed for microbial populations, lactic acid bacteria, and spoilage and pathogenic indicators. The findings revealed that lactic acid bacteria dominated the microbial flora, consistent with beneficial fermentation, while coliforms and fungi were detected at public-health-relevant levels in some samples. The study observed variable hygiene across production sites. It recommends good manufacturing practices, improved fermentation hygiene, and quality monitoring of traditional fermented foods.

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