Microbiological Quality Of Ready To Eat Foods Sold In Michael Okpara University Of Agriculture, Umudike (Mouau) Canteen

ABSTRACT

Safety of food is a basic requirement of food quality. A total of 70 Ready to eat food samples (Jollof rice, Fried rice, and Moi-Moi), were randomly purchased from five different vendors in Michael Okpara University of Agriculture. The samples were transported in sterile container to the laboratory. The samples were bacteriologically analyzed using spread plate technique and sub-culture. Spread plate techniques was done by carrying out serial dilution of the sample after which appropriate dilutions were used for inoculation on Nutrient agar, MacConkey agar and Mannitol salt agar plates. All the screened food samples had varying levels of bacterial growth ranging from 9.0 X 105 to 4.8 X 106cfu/ml. 41% percent of the screened samples harbored Staphylococcus aureus, Bacillus species, Streptococcus species an``d Escherichia coli with 33%, 41%, 10%, and 20% occurrence respectively. The findings revealed that ready to eat foods are potential vehicles for transmitting food borne illnesses thus need to develop practical strategies geared towards food safety.