Microbial quality, safety, and antimicrobial resistance in traditional fermented enset products from Central Ethiopia

Enset ( Ensete ventricosum ) is a major staple crop in central Ethiopia and is traditionally processed into fermented foods, particularly kocho and bulla. These products are widely consumed, but limited information is available on their microbial quality, foodborne pathogens, and antimicrobial resistance. This study assessed the microbial quality, food safety, and antimicrobial resistance patterns of foodborne pathogens isolated from traditionally fermented kocho and bulla. A cross-sectional study was conducted among selected households, and 108 fermented kocho and bulla samples were collected and analyzed using standard microbiological methods. Household processing practices were assessed using structured questionnaires. Microbial loads were determined and compared between kocho and bulla using appropriate statistical tests, with statistical significance evaluated at p < 0.05. Kocho had higher total coliform and Enterobacteriaceae counts (5.3 ± 0.6 log CFU/g) than bulla (4.7–4.8 log CFU/g), whereas bulla had higher yeast and mold counts (5.6 ± 0.4 log CFU/g) than kocho (4.9 ± 0.8 log CFU/g). The observed coliform levels exceeded the applicable microbiological quality criterion used in this study, indicating unsatisfactory hygienic quality. Staphylococcus aureus and Salmonella spp. were detected in both products, with higher prevalence in kocho (44.4% and 7.4%, respectively) than in bulla (35.1% and 5.5%). Antimicrobial resistance was detected in 4/43 (9.3%) S. aureus isolates and 3/7 (42.8%) Salmonella isolates. The findings demonstrate inadequate microbiological quality and the presence of foodborne pathogens, including antimicrobial-resistant isolates, in traditionally fermented enset products. Improved hygiene during processing and fermentation, use of safe water and clean processing materials, appropriate storage practices, personal hygiene, and food-safety training for household processors are recommended. Continued microbiological and antimicrobial-resistance surveillance is also warranted to reduce potential food-safety risks associated with these traditional foods.