ABSTRACT

This study evaluated the microbiology of ready to eat selected foods (Agidi,Okpa) sold in  Umuahia, Abia state and transported to Linnc Medical  Laboratory Umudike for analysis. A total of Twenty (20) different samples of okpa and agidi (Bambara grundunt and zea mays), were examined for microbial contamination. A total of ten (10) bacterial were isolated of which four (4) different genera were identified which include Escherichia coli, staphylococcus anures,  Salmonella species and Shigella species. The fungal isolated were Aspergillus flavus and Aspergillus ninger. The percentage occurrence of the bacterial isolate that staphlococcu anures   had the highest percentage occurrence of forty (40) percent, while the least percentage occurrence was observed for shigella species of ten (10) percent. For fungal the percentage occurrence of fungal isolate indicate that Asperigellus flavus had the highest percentage of sixty (60) while the least had the percentage of forty (40) was recorded for Aspergillus niger. These differences may be explained by the microbial quality of the ingredient used and personal hygiene of the vendors. Good hygiene should be ensured during preparation and sales of these foods, to prevent illness as a result of consumption of contaminated foods.