J Food Microbiol 2018 Volume 2 Issue 1 24 http://www.alliedacademies.org/journal-food-microbiology/ Research Article Introduction Fermentation of cereals for the production and preservation of food has been practiced throughout Africa [1,2]. A variety of cereal-based fermented food are produced at both mini-industrial and household in most parts of Africa such as kenkey (Ghana), injera (Ethiopia), mahew (Benin), poto-poto (Congo), agidi, ogi, kunun-zaki, fura (Nigeria), uji and togwa (Tanzania) and kisra (Sudan) which are mostly used as weaning foods for infants and children as well as adult [1-4]. The fermentation process leads to food preservation and increase in the organoleptic properties due to the production of lactic acid and other compounds that enhances the taste and favour of the product [5]. Fura is an indigenous fermented cereal based foods majorly consumed in the Northern part of Nigeria. It is a thick ball snack that is produced mainly from millet or sorghum and spices such as ginger, pepper, black pepper and gloves. It is a semi-solid dumpling meal made from millet or sorghum and is used traditionally as stable food in most West African countries including Nigeria and Ghana [2,6,7]. During the preparation of fura, the cereal grains, Millet or sorghum are soaked in water and allowed to ferment overnight and then drained. The grains are allowed to dry, ground into fne powder and then mixed with hot water with continuous stirring to form a smooth paste which are then molded into balls and cooked. The molded balls are allowed to ferment for 1-4 days at room temperature. The balls are pounded and re-molded and then sun-dried which can also be dry-milled into powder which is reconstituted in water to get fura meal. Also, the cooked dough balls can be broken and mixed with fermented milk (nunu) to form fura de nunu which can serve as a complete food providing energy and protein [1,2,8]. The fermentation process in fura is achieved through spontaneous fermentation using indigenous bacteria and yeast inherent in the cereals. However, reports indicate that lactic acid bacteria genera such as Lactobacillus, Pediococcus, Streptococcus and Enterococcus species as well as yeasts such as Saccharomyces cerevisiae, Pichia anomala and Candida species are associated with cereal fermentation [2,9,10]. During fermentation, lactic acid and other organic acids accumulate resulting to a decrease in the pH due to microbial activities thereby inhibiting the growth and survival of spoilage and pathogenic organisms depending on the type of organism and the temperature of the medium [2,11]. However other organisms have been isolated from fura. For instance, isolated Lactobacillus, Pediococcus, Streptococcus, Leuconostoc, The bacteriological quality of fura sold in Wukari metropolis was evaluated. A total of nine samples, three from each of the wards (Puje, Avyi, and Hospital) and laboratory prepared sample (control) were evaluated for bacteria load and the presence of bacteria using standard microbiological techniques. Results show that the pH in water of all the samples is within the acidic range of 4.10 to 4.56. The bacteria loads of the laboratory prepared fura showed a total count of 1.62 × 10 6 cfu/g, lactic acid bacteria (LAB) count of 1.04 × 10 6 cfu/g, coliform and staphylococcal count of 1.2 × 10 2 cfu/g and 1.3 × 10 2 cfu/g respectively. The total bacteria count of the commercial fura samples ranged from 1.94 × 10 7 cfu/g to 2.44 x 10 7 cfu/g. The total lactic acid bacteria count ranged from 2.36 × 10 4 cfu/g to 1.52 × 10 6 cfu/g. Total coliform count ranged from 1.06 × 10 6 cfu/g to 1.84 × 10 7 cfu/g while the total staphylococcal count ranged from 2.0 × 10 6 cfu/g to 1.02 x 10 7 cfu/g. Bacteria isolated from the various samples and their occurrences show that Lactobacillus species and Leuconostoc species were highest (100%), followed by Staphylococcus aureus and Micrococcus species (90%), Klebsiella species (70%) and then Proteus species (40%). Bacillus species and Pseudomonas species had (30%) of occurrence each while Escherichia coli and Streptococcus species were the least with (20%) occurrence each. The high bacteria count and the presence of potential pathogenic bacteria in some of the samples is an indication that the fura samples were contaminated and this can potentially pose health hazard to the consumers. Hence the need for public enlightenment for handlers and producers of fura food to ensure good manufacturing practices in production and storage of the product to avoid outbreak of infections associated with the organisms encountered in this study. Abstract Study on the bacteriological quality of fura sold in Wukari, North-East Nigeria. Alloysius Chibuike Ogodo 1* , Dawn Ify Agwaranze 1 , Moses Ejike Onudibia 2 , Ibrahim Awache 1 , Ladi James Agyo 1 1 Department of Microbiology, Faculty of Pure and Applied Sciences, Federal University Wukari, P.M.B. 1020 Wukari, Taraba State, Nigeria 2 Department of Pure and Applied Physic, Faculty of Pure and Applied Sciences, Federal University Wukari, P.M.B. 1020 Wukari, Taraba State, Nigeria Accepted on March 30, 2018 Keywords: Fura, Bacterial quality, coliform, Staphylococcal count, Lactic acid bacteria.