@article{ajfst2020863,
author={{Abdullahi, Binta Sambo and Maiha, Sakina Bello and Kida, Fatimah Dauda},
title={Bacteriological Quality of Some Ready-to-Eat Foods Served in some Food Centres in Zaria, Kaduna State, Nigeria},
journal={American Journal of Food Science and Technology},
volume={8},
number={6},
pages={242--249},
year={2020},
url={http://pubs.sciepub.com/ajfst/8/6/3},
issn={2333-4835},
abstract={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 <i>Bacillus cereus</i>, <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. 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 log<SUB>10 </SUB>cfu/g for<i> B. cereus </i>and 5.99 to 7.91 log<SUB>10 </SUB>cfu/g for <i>S. aureus</i> recovered from the foods were above the standard acceptable limits of less than 5.0 log<SUB>10 </SUB>cfu/g for <i>B. cereus</i> and less than 4.0 log<SUB>10 </SUB>cfu/g for <i>S. aureus.</i> Out of the 108 food and swab samples examined, 82 (75.9%) were contaminated with <i>S. aureus,</i> 68 (62.9%) with coliforms and 57 (52.7%) with <i>B. cereus.</i> <i>E. coli</i> 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.},
doi={10.12691/ajfst-8-6-3}
publisher={Science and Education Publishing}
}