ABSTRACT

In this study, the microbiological quality of hawked fufu samples was assessed. A total of fifty samples were collected from different vendors at six different markets. The samples were processed aseptically using the serial dilution technique and appropriate dilutions inoculated onto nutrient agar, Mannitol Salt agar, Sabouraud Dextrose agar and MacConkey agar plates and examined for total bacterial count, coliform bacteria, Escherichia coli, Staphylococcus aureus, Coagulase negative Staphylococcus, Bacillus spp using standard methods. The result obtained revealed that the mean bacterial counts in the fufu samples range from 9.77x 10-4 cfu/g to 1.01 x 10-5 cfu/g. microorganism isolated include Staphylococcus aureus, Escherichia coli, Bacillus spp, Coagulase Negative Staphylococcus, Penicillium spp and Mucor spp. this study shows that fufu samples sold by vendors in the study areas were contaminated with various microorganisms indicating inadequate processing and poor handling practices which can pose danger to the health of the consumers. In this study, the isolation of Escherichia coli, Bacillus SPP, Coagulase negative staphylococcus, Staphylococcus aureus Penicillium spp and Mucor spp, was 10%, 36.7%, 40%, 26.7%, 23.3% and 26.7% respectively. Implementation of preservative measures and public enlightenment on street vended and restaurant foods are extremely crucial to maintain hygienic condition as well as to avoid spreading of harmful organisms through consumption of contaminated foods