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NirelD FARMS LMTD, Owerri (2026)

26/08/2026

🌽🦠 WHAT REALLY HAPPENS MICROBIOLOGICALLY WHEN MAIZE IS SOAKED?

Have you ever soaked maize and noticed that after some time, it develops a sour smell, sour taste, bubbles, or a softer texture?

That is not just “ordinary soaking.” 👀

Microorganisms are getting involved!

When maize is soaked in water for an extended period, microorganisms naturally present on the maize and in the environment can begin to grow and interact with the nutrients in the grain.

🔬 HERE’S WHAT IS HAPPENING:

🌽 1. The maize absorbs water

The grain takes in water and becomes softer. This also makes some of its nutrients more accessible to microorganisms.

🦠 2. Microorganisms begin to multiply

Maize naturally carries different microorganisms, including bacteria and yeasts. When conditions are favourable, some of them begin using the available nutrients for growth.

🥛 3. Lactic acid bacteria become important

During traditional maize fermentation, lactic acid bacteria can become dominant. They use available sugars and produce lactic acid.

This is one of the major reasons fermented maize gradually becomes sour.

📉 4. The pH begins to fall

As lactic acid accumulates, the mixture becomes more acidic.

This change in acidity is important because it can make the environment less favourable for some unwanted microorganisms.

👃 5. Smell and flavour change

The activities of bacteria and yeasts produce different compounds that contribute to the characteristic sour aroma, taste and flavour of fermented maize.

🫧 6. You may notice bubbles

Depending on the microorganisms involved, fermentation can produce gases such as carbon dioxide. This may sometimes appear as small bubbles in the soaking water.

🥣 7. The maize becomes easier to process

The combination of soaking and microbial activity softens the grains, making them easier to grind and process into foods such as ogi (pap) and other traditional fermented maize products.

⚠️ BUT HERE IS SOMETHING IMPORTANT!

Not every microorganism that grows during soaking is beneficial.

If the maize, water, container or handling conditions are unhygienic, undesirable microorganisms may also multiply.

That is why clean water, clean containers, good hygiene and proper fermentation practices matter.

🌽🧪 SO, WHAT IS REALLY HAPPENING?

Maize + water + time → microbial activity → acid production → lower pH → changes in taste, smell and texture.

So the next time you see maize being soaked for fermentation, remember:

👉 You are not simply soaking a grain. You are creating an environment where microorganisms can transform the food! 🦠🌽

Food microbiology is happening right inside that soaking container. 🔬

~ Doris Uju

26/08/2026

🐌🦠 FOOD SAFETY TIPS FOR SNAIL CONSUMERS

Snails are delicious, nutritious and enjoyed in many Nigerian homes. But before that tasty snail gets to your plate, there is something we should not overlook:

👉 FOOD SAFETY!

Snails can pick up microorganisms and contaminants from the soil, water, feed and environment where they live. Proper handling and cooking therefore matter.

Here are some simple tips every snail consumer should know 👇

🧤 1. Buy from a clean and reliable source

Avoid snails that are visibly dirty, damaged, dead for an unknown period, or kept in unhygienic conditions.

🚿 2. Clean them properly

Remove dirt and unwanted materials thoroughly. Cleaning helps reduce surface contamination, but remember:

Washing does not make raw snail completely safe.

🔪 3. Prevent cross-contamination

Do not use the same knife, chopping board or plate for raw snail and ready-to-eat foods without proper washing.

Raw snail juices can transfer microorganisms to other foods.

🔥 4. Cook thoroughly

This is one of the most important steps.

Snails should be properly cooked until the flesh is thoroughly heated, rather than only lightly heated or partially cooked.

Cooking helps destroy many harmful microorganisms that may be present.

🍲 5. Be careful with cooked snail

Once cooked, protect it from flies, dust, dirty utensils and contaminated surfaces.

Don't leave cooked snail sitting at room temperature for long periods.

❄️ 6. Store leftovers safely

If you have leftovers, refrigerate them promptly in a clean, covered container.

When eating them later, reheat thoroughly before consumption.

🚫 7. Don't depend on appearance or smell alone

A snail may look fresh and still carry harmful microorganisms.

Foodborne pathogens are not always visible, and you cannot reliably detect them simply by smelling the food.

👨‍👩‍👧 8. Take extra care when serving vulnerable people

Young children, older adults, pregnant women and people with weakened immune systems can be more vulnerable to serious foodborne illness.

🐌 THE SIMPLE RULE:

**Clean properly → prevent cross-contamination → cook thoroughly → store safely.

Snail can be a wonderful food, but good food safety practices should always be part of the recipe.❤️

Have you ever thought about the food-safety risks associated with eating snails?

👇 Share this with someone who loves snail!

~ Doris Uju

26/08/2026

Big shout out to my newest top fans! 💎 Basari Maadal, Cynthia Kulani

Drop a comment to welcome them to our community,

26/08/2026

🦃🍗 TURKEY MEAT: MORE THAN JUST A DELICIOUS MEAL!

When you hear turkey, what comes to mind—Christmas, celebrations, or a delicious family meal? 😋

Beyond its taste, turkey is a nutrient-dense animal protein that can contribute important nutrients to the body when included as part of a balanced diet.

Let’s take a closer look at what makes turkey nutritionally valuable. 👇

💪 1. A GOOD SOURCE OF HIGH-QUALITY PROTEIN

Turkey contains complete protein, meaning it provides the essential amino acids the body needs.

Protein is important for muscle development and repair, growth, tissue maintenance, and the production of important body substances such as enzymes and hormones.

This makes turkey particularly useful as part of meals for people who need adequate protein in their diet.

🩸 2. CONTAINS IRON FOR BLOOD HEALTH

Turkey provides iron, a mineral needed to produce haemoglobin in red blood cells.

Haemoglobin helps transport oxygen from the lungs to different parts of the body. Adequate iron intake therefore plays an important role in normal blood and oxygen transport.

🧠 3. PROVIDES VITAMIN B12

Turkey contains vitamin B12, a nutrient involved in normal red blood cell formation and nervous-system function.

Vitamin B12 is also important for normal DNA synthesis and cellular metabolism.

⚡ 4. RICH IN B VITAMINS

Turkey provides several B vitamins, including vitamin B6 and niacin (vitamin B3).

These nutrients help the body metabolise carbohydrates, fats and proteins and support normal energy metabolism and nervous-system function.

🛡️ 5. A SOURCE OF SELENIUM

Turkey contains selenium, an essential trace mineral that contributes to normal thyroid function, immune function and protection of cells from oxidative damage.

❤️ 6. LEAN CUTS CAN BE A SMART PROTEIN CHOICE

Not all parts of turkey contain the same amount of fat.

Skinless turkey breast, for example, is generally a leaner choice and can provide substantial protein without as much fat as some other cuts.

👉 If you are watching your fat intake, the cut and preparation method matter.

🍽️ 7. HOW YOU PREPARE TURKEY MATTERS!

A nutritious food can become less healthy depending on how it is prepared.

Instead of relying heavily on deep-frying, excessive salt or very rich sauces, consider preparation methods such as:

✅ Grilling
✅ Roasting
✅ Steaming
✅ Baking
✅ Cooking with vegetables and moderate amounts of healthy oils

Also remember that processed turkey products may contain considerably more sodium and other added ingredients than fresh turkey meat.

🦃 THE TAKE-HOME MESSAGE

Turkey is not just a festive bird sitting on the dinner table.

It can provide protein, iron, vitamin B12, B6, niacin and selenium, making it a valuable part of a varied and balanced diet.

But remember:

The nutritional value of your meal depends not only on the food itself, but also on the portion, the cut you choose and how you prepare it.❤️

Good nutrition is about making informed choices—not simply avoiding certain foods.

~ Doris Uju

26/08/2026

🐟🦠 HOW EXTERNAL PARASITES ATTACK FISH

Have you ever noticed your fish rubbing their bodies against the pond, producing excessive mucus, swimming strangely, or suddenly losing interest in feed? 🤔

External parasites could be one of the problems.

External parasites are organisms that live on the skin, fins, gills, or other external parts of fish. Although some are microscopic, they can cause significant damage when they multiply.

🔍 How do they attack?

1️⃣ They attach to the fish
Many parasites cling to the skin, fins, or gills and remain there while feeding or reproducing.

2️⃣ They irritate and damage the skin
Their activity can cause excessive mucus, skin irritation, redness, damaged scales, and small wounds.

3️⃣ They affect the gills 🫁
When parasites invade the gills, they can interfere with normal breathing. Fish may gasp, breathe rapidly, stay near water inflow, or become weak.

4️⃣ They cause stress
Constant irritation makes fish uncomfortable. You may notice flashing, rubbing against surfaces, restless swimming, or reduced activity.

5️⃣ They can open the door to secondary infections 🦠
Damaged skin and tissues can provide opportunities for bacteria and other microorganisms to cause additional infections.

6️⃣ They can reduce feeding and growth
A heavily parasitized fish may eat less and use more energy coping with stress, which can eventually affect growth and overall performance.

⚠️ Signs you should not ignore

👉 Excessive mucus
👉 Frequent body rubbing
👉 Damaged fins or skin
👉 Red patches or sores
👉 Rapid or abnormal breathing
👉 Loss of appetite
👉 Unusual swimming
👉 Weakness or reduced activity

🚨 FARMER'S REMINDER

Not every fish that rubs its body or refuses feed has parasites.

Poor water quality, overcrowding, chemical irritation, bacterial infections, and handling stress can produce similar signs.

So, don't treat blindly. Find the cause first. 🔎🐟

Early observation can save your fish and reduce unnecessary treatment costs.

~ Doris Uju

26/08/2026

🐐👀 HOW TO RECOGNIZE CHANGES IN GOAT BEHAVIOUR

A goat may not be able to tell you, “Something is wrong with me,” but its behaviour often gives you clues.

As a farmer, learning your goats' normal behaviour can help you notice problems early—sometimes before obvious signs of illness appear.

Here are some changes you should pay attention to 👇

🐐 1. A normally active goat becomes quiet

If a goat that usually moves around, explores or interacts with other goats suddenly becomes weak, withdrawn or reluctant to move, don't ignore it.

It could be experiencing pain, stress, weakness or illness.

🌾 2. Loss of appetite

Goats are usually interested in feeding and browsing.

If a goat suddenly stops eating or eats much less than usual, something may be wrong.

Watch its water intake too.

😴 3. More lying down than normal

Resting is normal, but excessive lying down, difficulty getting up or reluctance to move can be a warning sign.

💧 4. Drinking much more or much less water

A sudden change in water consumption can sometimes indicate a health or environmental problem.

Don't look at drinking alone—consider the weather, feed and overall condition of the goat.

🗣️ 5. Unusual sounds

Frequent bleating, crying or making unusual noises may indicate hunger, pain, discomfort, separation or distress.

Pay attention when the behaviour is different from the goat's usual pattern.

🐐 6. Isolation from the herd

Goats are social animals.

When one suddenly separates itself from the group and stays in a corner, it deserves closer observation.

👅 7. Changes in chewing or rumination

Goats are ruminants. They normally spend time chewing their cud.

A noticeable reduction or complete absence of rumination, especially together with poor appetite or weakness, can be a warning sign.

💩 8. Changes in droppings

Don't ignore sudden changes in the appearance or consistency of faeces.

Very loose droppings, unusually dry pellets or a major change from the goat's normal pattern may indicate a problem.

🧍 9. Unusual posture or movement

Watch for limping, difficulty walking, trembling, repeated getting up and lying down, a hunched posture or reluctance to stand.

These may indicate pain or discomfort.

👀 10. Changes in alertness

A healthy goat is generally responsive to its surroundings.

A goat that appears unusually dull, unresponsive or confused needs attention.

🔍 THE MOST IMPORTANT LESSON

Don't wait until a goat becomes seriously sick before you notice something is wrong.

Spend a few minutes observing your animals every day.

Ask yourself:

👉 Is it eating normally?
👉 Is it drinking normally?
👉 Is it moving normally?
👉 Is it interacting with the herd?
👉 Is it chewing its cud?
👉 Are its droppings normal?
👉 Does it look and behave like it normally does?

📌 Knowing what is normal is the first step to recognizing what is abnormal.

And remember, a behavioural change is a warning sign, not a diagnosis. If the change is severe, persistent, or accompanied by signs such as difficulty breathing, inability to stand, severe diarrhoea or sudden death in the herd, seek veterinary help promptly.

🐐 Healthy animals don't just look healthy—they behave normally too.

~ Doris Uju

26/08/2026

🌿🦠 CAN NATURAL INGREDIENTS REALLY PREVENT FOOD SPOILAGE?

Have you ever wondered how people preserved food before refrigerators, freezers and modern food preservatives became common? 🤔

Long before modern food-processing technology, people used ingredients such as salt, sugar, vinegar, spices, herbs and smoke to help food last longer.

But here is the interesting part:

👉 Natural does not automatically mean that something can safely preserve food.

The real question is: HOW does the ingredient affect microorganisms and the food itself?

Let’s break it down. 👇

🧂 1. SALT CAN MAKE IT DIFFICULT FOR MICROBES TO GROW

Salt is one of the oldest food-preservation ingredients.

When enough salt is present, it reduces the amount of available water that many microorganisms need for growth.

This is why salt has traditionally been used in preserving foods such as fish, meat and some vegetables.

However, salt does not destroy every microorganism.

So, salting is not a licence to store food carelessly. Hygiene, concentration, packaging and storage conditions still matter.

🍬 2. SUGAR CAN HELP PRESERVE CERTAIN FOODS

Sugar works through a similar principle.

A sufficiently high concentration of sugar reduces the water available to microorganisms, making it difficult for many bacteria, yeasts and moulds to multiply.

This principle is important in products such as jams and jellies.

But again, the concentration matters. A little sugar added to food does not automatically make it shelf-stable.

🍋 3. ACIDITY CAN SLOW MICROBIAL GROWTH

Have you ever noticed that vinegar is commonly used in pickling?

That is not by accident.

Vinegar and some acidic ingredients lower the pH of food. Many microorganisms grow poorly under sufficiently acidic conditions.

However, the exact acidity required depends on the food and the microorganisms involved.

👉 Simply adding lemon juice or vinegar to a food does not automatically make the food safe for long-term storage.

🌿 4. SOME HERBS AND SPICES CONTAIN ANTIMICROBIAL COMPOUNDS

Plants such as garlic, cloves, cinnamon, ginger and some herbs contain natural compounds that can inhibit certain microorganisms.

This is an exciting area of food science because researchers continue to investigate plant-derived compounds as potential food-preservation tools.

But there is an important difference between:

“This plant compound can inhibit bacteria under laboratory conditions”

and

“Adding this plant to my food will safely preserve it.”

Those two statements are NOT the same.

The concentration, food composition, target microorganism and storage conditions all matter.

🌿🛢️ 5. NATURAL ANTIOXIDANTS CAN SLOW OTHER TYPES OF DETERIORATION

Not every food change is caused by bacteria.

Fats and oils can undergo oxidation, leading to rancid flavours and unpleasant odours.

Some naturally occurring antioxidant compounds can help slow oxidative deterioration.

So food preservation is not only about controlling microbes—it can also involve controlling chemical and enzymatic changes.

🚨 HERE IS THE PART MANY PEOPLE GET WRONG!

A food can look, smell and taste normal and still contain harmful microorganisms.

Therefore:

❌ No visible mould does not always mean the food is safe.
❌ No bad smell does not guarantee safety.
❌ “It contains natural preservatives” does not automatically mean it is shelf-stable.

This is why food preservation should be based on science, not assumptions.

🔬 WHAT REALLY DETERMINES HOW LONG FOOD LASTS?

Several factors work together:

🌡️ Temperature – Cold temperatures can slow the growth of many microorganisms.

💧 Water activity – Microorganisms need available water to grow.

🧪 pH – Acidity affects which microorganisms can survive and multiply.

🧼 Hygiene – Starting with heavily contaminated food makes preservation more difficult.

📦 Packaging – Proper packaging can reduce contamination and exposure to oxygen or moisture.

⏱️ Time – Even preserved foods have limits.

🌿 SO, CAN NATURAL INGREDIENTS PREVENT FOOD SPOILAGE?

Yes, some natural ingredients can slow certain forms of spoilage and extend the shelf life of particular foods.

But they do not all work in the same way, and they do not necessarily make food completely safe.

👉 The effectiveness of a natural preservative depends on the right ingredient, the right concentration, the right food and the right storage conditions.

Food preservation is ultimately about controlling the environment that microorganisms need to grow.

So, the next time you hear someone say, “Don't worry, it is natural, so it cannot spoil,” remember:

🦠 Microorganisms don't care whether a food is labelled natural or artificial. They respond to the conditions that allow them to survive and multiply.

Understanding the science behind food preservation can help us reduce food waste, improve food quality and, most importantly, protect food safety. 🌿🔬🍽️

~ Doris Uju

26/08/2026

🐔💧 Nasal Discharge in Chickens: What Could Be Wrong?

Nasal discharge in chickens is not something to ignore. A little moisture around the nostrils may occur occasionally, but persistent mucus, watery discharge, sneezing, coughing or difficulty breathing can indicate that something is wrong with the bird’s respiratory system.

Before rushing to treat the flock, it is important to look at the possible cause.

🔍 What could be causing the nasal discharge?

1. 🦠 Respiratory infections
Bacterial or viral respiratory diseases can cause discharge from the nostrils. You may also notice sneezing, coughing, swollen faces, watery eyes or reduced activity.

2. 🌬️ Poor ventilation
When a poultry house is poorly ventilated, ammonia and other irritating gases can accumulate. These can damage the respiratory tract and make birds more vulnerable to infection.

3. 🧹 Dust and poor litter management
Excessive dust from feed, dry litter or other materials can irritate the nose and airways, leading to sneezing and watery discharge.

4. 🐔 Overcrowding and stress
Crowded birds experience more stress and have greater exposure to infectious organisms. Stress can make respiratory problems spread more easily through a flock.

5. 🦠 Mycoplasma and other respiratory diseases
Some respiratory infections may cause nasal discharge, sneezing, coughing, watery eyes and facial swelling. The exact cause cannot be determined from nasal discharge alone.

⚠️ Signs that need urgent attention

Pay closer attention if nasal discharge is accompanied by:

* Difficulty breathing or open-mouth breathing
* Frequent sneezing or coughing
* Swollen face or sinuses
* Foamy or watery eyes
* Loss of appetite
* Drop in egg production
* Depression or unusual weakness
* Increasing numbers of sick birds
* Sudden deaths

🚫 Don't treat blindly

Nasal discharge does not automatically mean the chickens need antibiotics. Different respiratory problems can have similar symptoms, while some are caused by viruses, environmental irritation or other factors.

Instead, check the housing, ventilation, litter, stocking density, feed and water first, and observe how many birds are affected. If the problem is spreading or birds are showing severe respiratory signs or deaths, involve a poultry veterinarian or animal-health professional for proper diagnosis.

💡 Farmer's takeaway

Nasal discharge is a symptom, not a diagnosis.
The most important question is not simply “What drug should I give?” but “Why are these birds developing respiratory signs?”

Finding the cause early can help prevent a small respiratory problem from becoming a flock-wide problem.

~ Doris Uju

26/08/2026

🐟🚨 WHY DO CATFISH STOP FEEDING AFTER HANDLING?

You sort your catfish today.
You transfer them to another tank.
Everything looks fine… but the next time you feed them, they refuse to eat! 😟

What happened?

The first thing to understand is that handling itself can stress fish. Sorting, grading, counting, chasing, netting, and transferring may temporarily disturb their normal behaviour and appetite.

But there is more to it. 👇

🐟 1️⃣ HANDLING TRIGGERS STRESS

When catfish are chased and removed from the water, their bodies respond to the stress.

Afterward, they may become less active and show little interest in feed.

This doesn't necessarily mean they are sick. Sometimes they simply need time to recover.

💧 2️⃣ WATER QUALITY CAN CHANGE DURING HANDLING

When fish are crowded or disturbed, waste and sediments can be stirred into the water.

If ammonia, nitrite, or other water-quality problems develop, the fish may become stressed and stop feeding.

👉Never look at feed refusal without considering the water.

🫁 3️⃣ OXYGEN MATTERS

Handling, crowding, and transporting fish can increase their oxygen demand.

If oxygen is inadequate, you may notice fish becoming weak, gathering around areas where water enters the tank, or showing abnormal breathing.

A stressed fish with inadequate oxygen is unlikely to have a strong appetite.

🩹 4️⃣ ROUGH HANDLING CAN CAUSE INJURY

Using rough nets, overcrowding fish in containers, or repeatedly chasing them can damage their skin, fins, or protective mucus layer.

Even small injuries can increase stress and create opportunities for secondary infections.

🌡️ 5️⃣ SUDDEN CHANGES ADD MORE STRESS

Moving fish from one tank to another can expose them to differences in:

• Temperature
• Water quality
• pH
• Oxygen availability
• Stocking density

The more sudden changes the fish experience, the greater the stress may be.

🍽️ SO, SHOULD YOU FORCE THEM TO EAT?

No.

If the fish have just been handled and otherwise look healthy, don't keep disturbing them simply because they didn't eat immediately.

Instead:

✅ Give them time to settle.
✅ Maintain clean, well-oxygenated water.
✅ Avoid unnecessary handling.
✅ Monitor their behaviour closely.
✅ Offer feed again when they become active and responsive.

⚠️ BUT DON'T BLAME EVERYTHING ON HANDLING!

If feed refusal continues, or you notice excessive mucus, wounds, gasping, abnormal swimming, severe weakness, persistent inactivity, or mortality, investigate further.

The problem could be related to poor water quality, parasites, bacterial disease, injury, overcrowding, or another environmental stressor.

🔎 THE FARMER'S GOLDEN RULE:

Don't treat blindly because fish stop feeding. Find out WHY they stopped feeding first.

Sometimes the fish don't need another drug.

Sometimes they need better water, enough oxygen, less stress, and time to recover. 🐟💧

~ Doris Uju

26/08/2026

Shout out to my newest followers! Excited to have you onboard! Olugbenga Oluduro, Wanen Iko, Akomolafe Saheed, Absa Chongue Absa, Tinutogun Charming Ekundayo, Kelvin Simiyu, Mukhtar Garba, Qudrat Alhassan, Ibrahim Abdularahim, Aminu Umar Bayyu, Babatunde Juan Adebayo, Francisco Miguel Francisco, Prince Jawando Adefarakan, Elizabeth Boniface, Basari Maadal, Joshua Oluwaseyifunmi Leramo, Serena Tia, Nathaniel Dimerson, Niyigena Ibtisam, David Ngulube, Ruhuddini Sadisu, Elebute Adebanji Joshua, Tarirai Mabara, Joseph Paa, Hardlife Zawani, Aisha Umar Abdulkareem, Uche Peter, Malambo Chiimbwe, Ibrahim Titilope, Ummun Khairat, Kukeng'a Kukeng'a, Sibongiseni Jwaqa, Koffi Mohammed, Johnson Amos, Stine Ethiel, Addisu Teferi Sima, Teedzani malaisa, Kennedy Richard Meja, Amamatu Ismail, Baby Muntumosi, Nana Kubra, Bles Chatora, Stan Wanyosh, Moses Ojo, Adeolu Edema, Fils Munze, David Namson, Jamesj Olateju, David Adi, Boitumelo Mashego

NirelD FARMS LMTD

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