American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2020, 8(6), 242-249
DOI: 10.12691/ajfst-8-6-3
Open AccessArticle

Bacteriological Quality of Some Ready-to-Eat Foods Served in some Food Centres in Zaria, Kaduna State, Nigeria

Binta Sambo Abdullahi1, , Sakina Bello Maiha1 and Fatimah Dauda Kida1

1Department of Food Technology Kaduna Polytechnic, Kaduna, Nigeria

Pub. Date: November 13, 2020

Cite this paper:
Binta Sambo Abdullahi, Sakina Bello Maiha and Fatimah Dauda Kida. Bacteriological Quality of Some Ready-to-Eat Foods Served in some Food Centres in Zaria, Kaduna State, Nigeria. American Journal of Food Science and Technology. 2020; 8(6):242-249. doi: 10.12691/ajfst-8-6-3


The aim of this research was to examine bacteriological quality of some ready-to-eat foods that were served in some food centres in Zaria. Samples of jollof rice, pounded yam and melon seed soup were collected from three categories of food service centres and enumerated on selective media for the isolation of Bacillus cereus, Escherichia coli and Staphylococcus aureus. Analysis of variance of the mean counts of the organisms from the three categories of food service centres were not significantly different (p > 0.05). However, mean counts ranging from 5.76 to 7.91 log10 cfu/g for B. cereus and 5.99 to 7.91 log10 cfu/g for S. aureus recovered from the foods were above the standard acceptable limits of less than 5.0 log10 cfu/g for B. cereus and less than 4.0 log10 cfu/g for S. aureus. Out of the 108 food and swab samples examined, 82 (75.9%) were contaminated with S. aureus, 68 (62.9%) with coliforms and 57 (52.7%) with B. cereus. E. coli was isolated from pounded yam and melon seed soup in bukateria and cafeteria. The antibiotic-sensitivity test of the bacteria revealed that most of the bacteria were resistant to the common antibiotics used in the treatment of infections.

Jollof rice pounded yam melon seed soup Bacillus cereus Escherichia coli Staphylococcus aureus

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