ABSTRACT

The microbiological quality of street foods (salad, meat, pie, rice, beans) sold in Umuahia metropolis was investigated. In this study, a total of four (4) bacterial and two (2) fungal species were isolated and identified by their morphological characteristics, pigmentation on media, microscopy, biochemical and sugar fermentation methods. Bacterial species isolated include; Staphylococcus aurues, Escherichia coli, Salmonella specie and Proteus species, while the fugal species include; Aspergillus flavus and Aspergillus niger respectively. The total viable microbial counts evaluated in this study revealed Rice as having the highest viable bacteria count at 5.3x105, followed by meat (4.8x105), while the least viable bacteria count was recorded for pie at 1.7x105. The total viable fungal plate count revealed salad as having the highest viable fungi count at 4.7x105 and pie having the least viable fungi count at 1.6x105. It was observed in this study that Escherichia coli had the highest percentage occurrence on the street foods at 11(42.3%), followed by Staphylococcus aureus 7(26.9%) while the least was recorded for Proteus species at 3(11.5%). However, there were slight variations in the fungi population, with Aspergillus flavus  being most predominant and occurring isolates at 4(66.6%), followed by Aspergillus niger 2(33.3%). The study found that the total aerobic counts were not within satisfactory level in ready to eat food samples as recommended by Centre of Food safety. Therefore to ensure the safety of the foods, producer and vendors must maintain a clean environment, minimize contact with the food samples after production and also maintain a high level of personal hygiene. Also, utensils should be properly clean at all stages of production.