ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATION WITH VENDED FOOD SOLD IN SA’ADU ZUNGUR UNIVERSITY BAUCHI
Abstract
ABSTRACT
Safetyoffoodisabasicrequirementoffoodquality.Atotalof25street food samples(Jollofrice,egwusisoup, ugu,waterleafand green),were randomlypurchasedfromfivedifferentvendorsinOgbetemain market Enugu.Thesamples weretransported in iceto thelaboratory.Thesamples werebacteriologicallyanalyzedusingpourplate techniqueand sub-culture. Pourplate techniqueswasdone by carryingoutserialdilutionofthe sample afterwhichthefirst tube and thelast tubewerepickedand 1mlofeach samplewaspipette intoaNutrientagar,theplatewasthenincubatedfor24hoursat37oC afterwhichthe platewereexaminedfor growth.Subculture wasdone using bacteriologicalagar.All thescreenedfood sampleshad varyinglevelsofbacterialgrowthrangingfrom1.0X105to3.0X106 cfu/ml.ninety percentofthesampledfoodshadbacterialcountsabovethe acceptablelimits(104cfu/ml)and10% of the samples hadbacterialcounts lessthan(
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