ABSTRACT

This study was to examine the microbiological of sausage rolls sold within Umuahia. A total of thirty (30) sausage roll products such as (Fish pie, meat pie, chicken pie, gala, rite and bigi) were purchased from different vendors within Umuahia. The samples were transported to the laboratory for microbial investigation. A total of 6 different species of bacteria and 2 fungal strains were isolated from the sausage rolls samples purchased from the vendors. The details of these isolate comprises of Staphylococcus aureus, Streptococcus sp, Bacillus sp. Klebsiella sp. Escherichia coli, Proteus sp, Aspergillus niger and Rhizopus stolonizer. It was observed that Staphylococcus aureus is the most frequently occurring isolates with a percentage occurrence of (26.3%), followed by Escherichia coli with an occurrence of (21. 1%), Bacillus sp with (15.6%). Aspergillus niger with ( 10.5%). Klebsiella sp with (8.7%), then Streptococcus sp and Proteus sp with (10.5%) whereas Rhizopus stolonizer had the least percentage occurrence of (3.5%). The percentage distribution of bacteria isolates from the different sausage rolls indicated that Fish roll had the highest distribution of the isolates with a percentage distribution of (56. 7%), this is followed by meat pie with a percentage distribution of 46.7%, chicken pie having 30.0%, then gala with a distribution of (23.3%) whereas rite and bigi had the least percentage distribution of (16.7%). The results of the study revealed high bacterial and fungal contamination of the sausage roll which could lead to food borne disease outbreaks. Therefore. it is advisable that an awareness campaign should be carried out to educate the major players in the bakery industry on the approach of food safety management, associated vending hazards and critical points to be monitored so as to create consumers' confidence and safety of the consumed sausage.