Comparative Analysis of Microbial Populations in Organic and Inorganic Foods from Benin City, Nigeria
DOI:
https://doi.org/10.63561/jabs.v2i3.928Keywords:
Organic Food, Inorganic, Microbial Population, Bacteria, FungiAbstract
Consumers consider food safety and quality very important. Microbiological population in food is one factor affecting its quality. Microorganisms can affect the taste, texture and overall safety of food in both positive and negative ways. Food produced without artificial fertilizers, pesticides and GMOs is known as organic, and interest in it has increased recently. The interest in learning about possible differences in microbial growth between these two foods is inspired by the contrast between organic and non-organic food. Compared to conventionally grown non-organic foods, organic foods claim to have a lower microbial load. The purpose of this study was to examine microbial populations found in both organic and non-organic foods to gain insight into how agricultural practices affect microbial growth. A comprehensive study was conducted to assess the microbial composition and diversity in various organic and inorganic food samples. Our results showed that there was little or no difference in microbial growth between organic and non-organic foods. These findings suggest that food and its organic or inorganic content may not have a significant effect on microbial communities. However, it is important to consider the specific circumstances and factors of each sample, and also to study the limitations. These findings provide insightful information for consumers, farmers and policy makers.
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