BACTERIOLOGICAL QUALITY ASSESSMENT OF SOME SNACKS SOLD IN FAST FOOD SHOP WITHIN MAIDUGURI METROPOLITAN COUNCIL

Ready to eat foods play a significant role in feeding the urban population with cheap, accessible and nutritious foods. This study aimed at assessing the bacterial colonizers, of snacks (ready to eat food) sold in within Maiduguri to determine its safety for consumption. Ready to eat food canlead to food poisoning and consequent food borne illnesses. Standard microbiological methods were used for isolation, enumeration and identification of bacteria. This study was carried out to investigatebacterial safety in the vending of street foods in Maiduguri, namely: University Maiduguri, Mr. Biggs and a local kiosk were analyzed for totalheterophic bacteria count on nutrient agar plates. Local kiosk showed the highest bacteria count of meat-pie 4 × 103cfμ, buns 6 × 103cfμ and doughnut 11 × 103cfμ, followed by UNIMAID; meat-pie 1 × 103cfμ, buns 5 × 103cfμ and doughnut 9 × 103cfμ, then Mr. Biggs with the lowest bacteria load; meat pie 1 × 103cfμ, buns 1 × 103cfμ and doughnut 3 × 103cfμ. Four (5) different bacterial isolates were identified which are Staphylococcus epidermidis, Bacillus subtilis, Staphylococcus aureus and Corynebacteria speices. The frequency of bacteria isolated and the percentage of occurrence of bacterial isolated were analyzed in relation to all the retail outlet, werethe highest are Staphylococcus aureus 50%, Bacillus subtilis and Corynebacteria speices 21.43%, Staphylococcus epidermidis 7.14% whichmay be due to the poor sanitary practices by food personnel and could be an indication of possible feacal contamination. The most predominant bacterial contaminants was Staphylococcus aureus with 50%, this could be traced to the fact that it is abundant in human body (skin, nails, hair), staphylococcusepidermidis with 7.14%, is normally found on the skin which can cause urinary tract infections, 21.43% Bacillus species and were isolated; however, pseudomonas species were not detected. Adoption of good manufacturing practice and hazard analysis critical control point (HACCP) are necessary to preventing occurrence of food borne illness.

Keywords:

Food safety , Pathogens , Snacks , Ready to eat foods , food borne illnesses