Microbiological
perspectives on
Nigerian Food Processing
R. N. Okagbue
Culture has been defined, in simple terms, as the way of life of any society. Technically speaking, the term applies to a complex system which includes methods of doing things, patterns of behavior, attitudes, values, knowledge and material objects which are shared and transmitted from generation to generation. Nigeria is rich in cultures because of the great diversity of her people.Massive development of research institutions in recent times has prompted a continuing interest in the scientific basis of many cultural practices.
Microbiology is the scientific study of microbes (or micro- organisms). This group of living organisms have considerable influence on human life and activity. It is not surprising: they inhabit animate and inanimate environments such as that of men and women and other living things (e.g crops and livestock), soil, water and air. ln these habitats, their (microbial) physical presence and/or their activities affect man directly or in- directly. For example, they affect human and animal health, soil fertility and agricultural productivity, environmental pollution, shelf-life and quality of foods, wood, leather, etc. Ultimately, material well-being, perceptions and attitudes (towards health and disease, dirt and cleanliness plenty and want) -all of which are aspects of culture, may be deter- mined or influenced by the nature and activity of micro- organisms.Since microbes and their activities are often difficult to observe and appreciate, we are often unaware of their influences on culture. These facts not withstanding, several cultural practices designed to preserve food and other materials such as leather, wood, etc., or to protect the health of humans, livestock and crops, are directed towards relevant microbial agents. For example, the efficacy of certain herbs traditionally used in foods and medicines has been shown to be due to the activity of specific chemical components of herbs against some pathogenic and food spoilage micro-organisms.