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Survival of Indicator Organisms (Coliforms) and Index Bacteria (Escherichia Coli) in Swaziland’s Traditionally Fermented Emasi

A.M. Dlaminia*, A.R. Amusanb, A.B. Magongo

Traditionally processed emasi is made by fermenting raw milk thus raising public health concerns. The objective of this study was to determine survival of coliforms and Escherichia coli (E. coli) in traditionally made emasi. Coliforms and E. coli from emasi were isolated and enumerated using the spread plate method. Coliforms and E. coli survived fermentation during traditional production of emasi. Coliform counts increased by at least 4 log cycles in 72 hours, from 3.8*104cfu.mL-1 to 5.69*108cfu.mL-1. Escherichia coli also proliferated in traditionally made emasi. It increased by at least two log cycles (R2 = 0.82). Coliforms and E. coli survived the fermentation despite acid production (R2 = 0.92). The survival of coliforms, demonstrated that the traditional technique for emasi production is unhygienic. The survival of E. coli indicated that the traditional emasi is a potential public health hazard. Attempts should be done to produce traditional emasi hygienically.