Physicochemical Quality, Bacteriological Profile and Antibiotic Susceptibility Patterns of Bacterial Isolates from Ogi (Pap) Sold in Ijebu-Jesa, Osun State, Nigeria

Ogi is a traditionally fermented cereal-based food widely consumed in Nigeria, and its quality may vary depending on processing, fermentation and handling practices. This study evaluated the physicochemical characteristics, bacteriological quality and antibiotic susceptibility patterns of bacterial isolates from ogi sold in Ijebu-Jesa, Osun State, Nigeria. Ten ogi samples were obtained from different vendors and analysed for pH, electrical conductivity, total dissolved solids (TDS), salinity and total titratable acidity (TTA). Bacterial isolation and identification were performed using conventional culture and biochemical techniques, while antibiotic susceptibility was assessed using the disk diffusion method. The pH, conductivity, TDS, salinity and TTA ranged from 2.31–3.95, 239–428 µS/cm, 120–217 mg/L, 118–216 mg/L and 0.036–0.396%, respectively. Strong positive correlations were observed among conductivity, TDS and salinity. Total heterotrophic bacterial counts ranged from no detectable growth to 1.0 × 10³ CFU/mL. Biochemical characterization presumptively identified Staphylococcus aureus, Escherichia coli, Bacillus cereus and Pseudomonas flexibilis. Antibiotic susceptibility testing revealed variations in inhibition zones among the isolates. The findings demonstrated variations in the physicochemical and bacteriological characteristics of commercially available ogi and the occurrence of potentially pathogenic bacteria. Improved hygiene, standardized processing and routine microbiological monitoring are recommended to enhance the quality and safety of ogi sold for human consumption.