American Journal of Life Science Researches Original Article Jul 2016, Volume 4, Issue 3 Microbial Contamination of Locally-Prepared Snuff Sold at Eke-Awka Market, Anmbra State, Nigeria Onuorah Samuel 1,*, Orji Michael 1 1 Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria * Corresponding author: Onuorah Samuel, Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria. Tel: +224-8061599174, DOI: 10.21859/ajlsr-040301 E-mail:
[email protected] Submited: 04.11.2016 Abstract Accepted: 06.18.2016 Introduction: Snuff is one of the many products of tobacco. It is prepared by certain processes that involve fermentation and aging. Microorganisms have been found to play Keywords: important roles in these processes of snuff production. Snuff has been recommended by Tobacco physicians as a better substitute for cigarettes. Eke-Awka Market Methods: The microbial contamination of locally-prepared snuff sold in Eke-Awka Mar- Nigeria ket, Anambra State was studied with a view to determining their suitability for use. The bac- teria were isolated using nutrient agar, cetrimide agar and mannitol salt agar as the growth © 2016. American Journal of Life Science Researches. media while potato dextrose agar was the growth medium for the isolation of the fungi. Results: The bacterial counts ranged between 3.0 × 102 cfu/g and 6.7 × 102 cfu/g while the fungal counts were between 1.0 × 102 cfu/g and 4.6 × 102 cfu/g. The bacteria were identified asCorynebacterium bovis, Micrococcus luteus, Staphylococcus aureus, Staphylococ- cus epidermidis, Bacillus subtilis and Pseudomonas aeruginosa while the fungi were Aspergil- lus niger, Rhizopus stolonifer, Alternaria alternata, Geotrichum candidum, Penicillium italicum and Aspergillus flavus.