Microbiology of Some Selected Nigerian Oils Stored under Different Conditions

The effect of storage conditions on the microbiological qualities of oils extracted from selected oilseeds was investigated. Oils were stored at room temperature, display condition and refrigeration temperature. The highest bacterial count was observed in Groundnut oil and soybean oil and the least in cashewnut oil with the oil stored under display condition having the highest count. On the contrary, cashewnut oil had the highest fungal count and soybean oil the least. The microbial profile of the associated organisms consists of Bacillus subtilis B. licheniformis, Proteus vulgaris, P. mirabilis, Aspergillus niger and Rhizopus spp. The slightly elevated microbial count of oils stored under display conditions in the present work seems to be suggesting that the use of antioxidants with antimicrobial property may be helpful in slowing down microbial growth and deteroration in the oils exposed to similar conditions in most Nigerian markets.