Asian Journal of Microbiology and Biotechnology

Abstract

The growth and survival of Salmonella typhi and Escherichia coli innoculated on some cereal based complementary foods was analysed. There was no growth of these organisms in the hydrated cereal stored at 40°C for 24 hours. However, at 15°C and 25°C, these pathogenic microorganisms increased in cereals hydrated with milk and water. In the cereal hydrated with apple juice, growth of the pathogens was restricted for 24 hours at 25°C, but scanty growth occurred at 15°C. Samples hydrated with apple juice and rice cereals are less supportive to Salmonella typhi and Escherichia coli. There are significant difference in the growth of the organisms at varying temperature and time for P = 0.05% (degree of freedom). Significant difference also exist at the hydrated liquid (water, milk, and apple juice) at P < 0.05. Feeding of infants with cereals hydrated with acidic juice and consumed immediately after preparation or held at 4°C for less than 8 hours will contribute to reduction of diarrhea in infant.