INTRODUCTION

Any food eaten has a direct influence on health. It is therefore an important task for food inspectors, food manufactures and food handlers to keep food safe from pathogenic microorganisms, especially when such foods are to be consumed without further processing that is ‘ready to eat’ foods.

A general observation of our society shows a social pattern characterized by increased mobility due to urbanization, large number of iterant workers and less family or home centred activities resulting in large percentage of the population depending on ready-to-eat foods for employment and food.

This situation however has resulted that food sanitary measures and proper food handling have been transferred from individual families to food vendors who rarely enforce such practices (Musa et al., 2002; Draper, 1996). 

Okpa is a pudding/bean cake product of Vigna subterranean (L) verd which also is a ready to eat food after being steamed and it is eaten all over Nigeria and beyond (Lasekan and Akintola, 1987). Okpa is rich in phyto-proteins, vitamins and other nutrients and it is perfect meal with the right nutrient with good filling effect. Indeed, it makes delicious combination with most meals; it can be eaten with sell of rice or alone (Darlo et al., 1976).

Okpa preparation is basically the same all over Africa. It is made from Bambara groundnut flour which is usually made industrially by grinding the nut. But to make the paste simply soak the nuts, peel the skin and grind until it is smooth. Then pour the Okpa flour into a bowl, add the palm oil and mix thoroughly, until the flour changes from white to yellow. After which you add warm water, mix thoroughly until there is no lump, place it in a container of choice or banana leaves then leave for 45 minutes until it is done.

Furthermore, safe food storage temperate is difficult to maintain, since foods are often displayed over long periods and may not be reheated before serving. In other cases, sectors buy raw material from dubious source which may either or ready be contaminated with food borne pathogens or be unfit for consumption due to other reasons. However, microbial studies on ready to eat foods in American, Asian and African countries here revealed high microbial counts and a high incidence of food borne pathogens in food.

In Senegal, over 200 cases of food poisoning were traced from food made from dairy products (Rowland et al., 2000). Okpa being a ready to eat food and which can be contaminated in like manner has to be examined to determine its microbial quality.