Microbial Diversity, Seasonal Dynamics and Food Safety Implications of Warain Okada, Edo State, Nigeria

Wara is a traditional soft, white, unsalted, and unripened cheese made primarily by the Fulani people of West Africa from cow milk. Despite its widespread consumption, information on the microbiological quality and safety of street-vended wara remains limited. This study was conducted to assess the microbiological characteristics of wara samples sold in Okada over a four-month period. Eighty (80) wara samples were collected aseptically between January and April. They were bulked and homogenized and subjected to microbiological investigation using standard isolation, culturing, and identification procedures. Isolates were characterized through cultural, biochemical, and morphological examinations, and monthly variations in microbial counts were evaluated using one-way analysis of variance (ANOVA). Microbial examination results revealed the presence of bacterial and fungal contaminants. The bacterial isolates included Bacillus subtilis and Klebsiella pneumoniae, whereas fungal isolates comprised Aspergillus niger, yeast species, Mucor sp, Neurospora sp, and Sclerotium spp. Fungal counts increased markedly from 2.40 × 10⁶ CFU/mL in January to 201.60 × 10⁶ CFU/mL in April, with April having significantly higher counts (p < 0.05) than the preceding months. Bacterial loads varied between 6.20 × 10⁶ and 117.00 × 10⁶ CFU/mL, reaching a peak in March. The observed fluctuations suggest that environmental conditions, handling practices, and storage environments may influence microbial proliferation in wara across different periods of the year. In addition, the microbial loads recorded in this study exceeded recommended limits for ready-to-eat dairy products, indicating potential risks to consumer health. The findings demonstrate that wara marketed in Okada is susceptible to contamination and may serve as a vehicle for foodborne microorganisms if produced and handled under inadequate sanitary conditions. Strengthening hygienic practices during processing, transportation, and retailing, alongside routine microbiological surveillance and food safety training for producers and vendors, is recommended to improve product safety and protect public health.

Keywords: Wara; Traditional cheese; Microbial load; Food safety; Microbial contamination; Public health; Dairy microbiology.