KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

FTECH FOOD MICROBIOLOGY

NAME : GERTRUDE NUNANA KPODO

INDEX NUMBER : 4114620

Figure 1.0, image showing the growth of microorganisms on kenkey

Figure 2.0, image showing spoilt kenkey

AIM: IDENTIFY ALL POSSIBLE MICROBES IN SPOILED KENKEY AND THEIR ROLE

IN SPOILAGE

INTRODUCTION

Kenkey is a popular fermented maize dough that is widely consumed in West Africa, especially

in Ghana. The fermentation process of kenkey is an essential aspect of its production as it

enhances its flavor, texture, and nutritional quality. However, improper handling, processing, and

storage can lead to spoilage of the kenkey, resulting in foodborne illness. Microorganisms such

as bacteria, fungi, and yeasts are responsible for food spoilage. These microorganisms can cause

changes in the sensory properties, nutritional quality, and safety of the food. Therefore, it is

crucial to identify the specific microbes involved in the spoilage of kenkey and their roles in the

spoilage process.

Spoiled food is food that has undergone changes in appearance, texture, odor, or taste that makes

it unacceptable or unsafe to eat. Factors such as microbial growth, oxidation, and enzymatic

activity can lead to food spoilage. Microbial growth is one of the most common causes of food

spoilage. Bacteria, yeasts, and molds can grow on food and produce various by-products that can

change food appearance, taste and smell. Consuming spoiled food can lead to food poisoning,

which can cause symptoms such as nausea, vomiting, diarrhea, fever and death in some cases.

Food microbiology plays a vital role in ensuring the safety and quality of food we eat. Food

microbiology is a branch of microbiology that deals with the study of microorganisms that are

associated with food, their growth, and their effect on the quality and safety of food.

Microorganisms can be beneficial or harmful to food, and their presence and activity can have a
significant impact on the characteristics of the food. Some of the microorganisms that are

commonly found in food include bacteria, yeast, and mold.

The aim of this work was to identify all possible microbes present in spoiled kenkey and their

role in the spoilage process

METHODS

The fresh kenkey was placed on a clean plate and put on a table for 5 days. The changes which

occurred were studied gradually and the following deductions were made;

Possible microbes present in spoiled kenkey and their role in spoilage.

1. Lactobacillus spp: These bacteria ferment the sugars in the kenkey, producing lactic acid

and other organic acids that lower the pH of the food

2. Enterobacteriaceae such as E. coli, Staphylococcus aureus and Enterobacteriaceae and

Pseudomonas spp. can also grow on the kenkey, producing off-flavors and odors

(Owusu-Kwarteng et al., 2019).

3. Aspergillus niger is a filamentous fungi that can grow on a wide range of food substrates.

The presence of aspergillus niger on kenkey is evident by the black spots on the surface

of the kenkey in figure 1.0. The black mold is most likely Aspergillus niger, which is

commonly found in spoiled grains and cereals. Aspergillus niger is known to produce

mycotoxins such as ochratoxin A, which can cause kidney damage and cancer in humans

(Visconti & Pascale, 2011).

4. Fusarium oxyporum: The white mold is most likely Fusarium oxysporum, which is

commonly found in spoiled fruits and vegetables. Fusarium can produce enzymes such as
 amylase and protease, which can break down carbohydrates and proteins, respectively

(Abdulrasheed & Ladeinde, 2014).

RECOMMENDATIONS

Proper storage: Store the ready-to-eat kenkey in airtight containers or plastic bags in the

refrigerator at a temperature between 2-4°C. This will help to slow down the growth of

microorganisms that could spoil the food.

Reheat thoroughly: When reheating the kenkey, make sure to heat it thoroughly to kill any

harmful bacteria that may be present. Use a food thermometer to ensure that the kenkey reaches

a temperature of at least 75°C.

Clean utensils: Use clean utensils and equipment when preparing and serving the kenkey. Wash

hands thoroughly with soap and water before handling the food.

Consume within recommended time frame: Ready-to-eat kenkey should be consumed within a

recommended time frame. Check the expiration date on the packaging and consume before it

expires. If there is no expiration date, it is recommended to consume within 3-4 days of

preparation.

Conclusion

The spoilage of kenkey is a natural phenomenon that occurs due to the activities of

microorganisms such as molds and bacteria. Molds grow on the surface of the kenkey, producing

spores that can contaminate the entire product, while bacteria ferment the sugars in the kenkey,

producing lactic acid and other organic acids that lower the pH of the food. To prevent the
spoilage of kenkey, it is important to practice good hygiene and sanitation during processing,

handling, and storage. This will help to minimize the growth of spoilage microbes and reduce the

risk of foodborne illness.

Reference

Owusu-Kwarteng, J., Tano-Debrah, K., Akabanda, F., Jespersen, L., and Nielsen, D. S. (2019).

Microbial characterization of kenkey: a traditional Ghanaian fermented maize dough.

International journal of food microbiology, 298, 47-54.

Abdulrasheed, A. A., & Ladeinde, T. A. (2014). Isolation and identification of microorganisms

associated with spoilage of tomato fruits sold in Ibadan, Nigeria. International Journal of Applied

Microbiology and Biotechnology Research, 2(4), 47-51.

Visconti, A., and Pascale, M. (2011). Mycotoxins: occurrence, toxicology, and exposure

assessment. Springer Science & Business Media.

Woraprayote, W., Pumpuang, L., Tosukhowong, A., Zendo, T., Sonomoto, K., and Benjakul, S.

(2016). Production and characterization of bacteriocin produced by Lactobacillus plantarum K35

and Lactobacillus paracasei K5 isolated from Thai fermented foods. Food control, 67, 314-321.