Bacteriological Assessment of Fast Foods Sold at Gidan-Kwanu and Bosso Campuses of Federal University of Technology, Minna, Nigeria

• Published in: Bacterial Empire Vol. 2; no. 1; p. 30
• Main Authors: Audu, Yohanna, Sambo, Mohammed Sani, James, Samaila, Maina, Caleb Yakubu
• Format: Journal Article
• Language: English
• Published: 05.03.2019
• ISSN: 2585-9374; 2585-9374
• DOI: 10.36547/be.2019.2.1.30-32

The bacteriological quality of snacks (meat pie and egg row) collected from different vendors at two different sells points each at Gidan-Kwanu and Bosso campuses of  Federal University of Technology Minna was carried out in order to ascertain their safety. A total of fourty (40) snacks  were screened using standard pour plate method while gram staining and biochemical test were carried out for the identification of various isolates. The  samples had varying degree of  bacterial contamination ranging from 2.0 x 102 - 1.4 x 103 cfu/g. The bacteria isolates found  included Bacillus subtilis 29 (34.12%) in meat pie and 11 (22.45%) in egg roll; Staphylococcus aureus 16 (18.82%) in meat pie and 11 (22.45%) in egg roll; Klebsiella 19 (22.35%) in meat pie and 11 (22.45%) in egg roll; Escherichia coli 17 (20.00%) in meat pie and 13 (26.53%) in egg roll; Pseudomonas aeruginosa 4 (4.71%) in meat pie and 2 (4.08%) in egg roll and Proteus 1 (2.04%) in egg row and no growth of  proteus was recorded in meat pie. The high bacteria count and diversity of  bacteria isolate from the food samples screened is of public health concern. The study underscores the need for intervention from bodies charged with the responsibility of maintaining public health to prevent potential out brake of disease among consumers of these food products.