ABSTRACT

Isolation and identification of bacteria in meatpie, eggroll and doughnut was investigated. 20 samples each of meatpie, eggroll and doughnut which were randomly bought from five different streets in Umuahia were analyzed for total viable plate, coliform count and antibiotic sensitivity. The study indicated the presence of Staphylococcus ciureus, Klebsiella pneumonia, Escherichia co/i, Proteus vuigaris and Pseudomonas aeruginosa in these food samples. The total viable count in rneatpie ranged from 3.0 x i0 Cfu/g to 4.5 x i05Cfu/g; while the coliform count ranged from 1.0 x iO Cfu/g to 3.9 x i05Cfu/g. The total viable count of eggroll ranged from 3.0 x i05Cfu/g to 7.0 x Cfu/g; while the coliform count ranged from 1.0 x io Cfu/g to 4.7 x 105Cfu/g The total viable count of doughnut ranged from 3.0 x i05Cfu/g to 6.2 x i0 Chug; while the coliform count ranged from 1.0 x i05Cfu/g to 5.9 x lO5 Cfu/g. Escherichia coli was 93% susceptible to Augumentin, 13.3% susceptible to penicillin. Kiebsiella pneumonia was 100% susceptible to Ceftriaxone and l4.3% susceptible to Ampicillin and penicillin. Pseudomonas aeruginosa was 80% susceptible to Ceproflox and ceftriaxone and  100% resistant to ampicillin and penicillin. Staphylococcus aureus was 96% susceptible to Streptomycin and 16% susceptible to penicillin. Proteus vulgaris was 100% susceptible to Gentarnicin and ciproflox and 100% resistant to ampicillin and penicillin. In order to prevent outbreak of food poisoning, public health establishments should implement food saèty guidelines to ensure the safety and quality of street foods such meatpie. eggroll and doughnut