Comparison of survival of diarrhoeagenic agents in two local weaning foods(ogi and koko)

The pH values of both cooked and uncooked ogi and koko samples were determi ned and the survival rate of four diarrhoeagenic agents, enteroinvasive Esc herichia coti, Salmonella typhi, Shigella flexneri, and Vibrio cholerae wer e studied after they were seeded into cooked ogi and koko, Analysis of the pH of the cooked inoculated samples showed that there was a slight increase in pH (decrease in acidity) during storage for 48 h and 37 degrees C (from 3.5 to 3.7 for ogi and from 3.7 to 4.1 for koko), The study also showed th at ogi had a slightly lower pH value than koko both before and after cookin g, In both cases, the cooked samples had a slightly lower pH value than the uncooked samples, The pH value of ogi ranged from 3.0 to 3.6 and that of k oko from 3.5 to 3.9, The survival experiment showed that the inoculated ent eric pathogens were inhibited in cooked ogi and koko during storage far 24- 48 h, The antibacterial effect of cooked koko was more pronounced, on the f our enteric pathogens studied, than that of cooked ogi, Except for Shigella flexneri and E. coli in ogi, none of the other bacteria studied was recove red after 24h.