ASSESSMENT OF THE BACTERIAL QUALITY OF SOME READY-TO- EAT FOODS SOLD WITHIN AND AROUND BAZE UNIVERSITY, ABUJA

This study assessed the bacterial quality and antimicrobial susceptibility profile of isolates from selected ready-to-eat (RTE) foods sold within and around Baze University, Abuja. A total of 30 samples comprising rice, salad, spaghetti, beans, semovita, and macaroni were collected from food vendors both on and off campus. Microbiological analyses were carried out using standard methods, including serial dilution, culturing on selective media (MacConkey, Eosin Methylene Blue, and Salmonella-Shigella agar), Gram staining, biochemical tests for bacterial identification, and antimicrobial susceptibility testing using the Modified Kirby-Bauer disk diffusion method. The study focused on isolating Escherichia coli, Salmonella spp., and Shigella spp. Results revealed that from all 30 RTE food samples obtained for this study, Escherichia coli was isolated from 2 samples (6.70%), indicating faecal contamination. Salmonella spp. was also isolated from a sample (3%) while Shigella spp. was detected in three samples (10%). Antibiotic susceptibility testing showed varying degrees of resistance among isolates, particularly to Tetracycline and Amoxicillin-clavulanic acid, while higher sensitivity was observed to Ciprofloxacin and Norfloxacin. These findings highlight the public health risks associated with the consumption of contaminated RTE foods and underscore the need for stricter hygiene practices, routine microbial surveillance, and awareness among food vendors to ensure food safety.