BACTERIOLOGICAL EXAMINATION OF HAWKED FUFU (AKPU) IN IDAH FOR THE PRESENCE OF SPECIFIC FOOD BORNE PATHOGENS

In this study, the bacteriological quality of hawked fufu (Akpu) samples was assessed. A total of six (6) samples were collected from different vendors at six different locations within Idah metropolis. The samples were processed aseptically using the serial dilution technique and appropriate dilutions inoculated onto nutrient agar, Mannitol Salt agar and MacConkey agar plates, and examined for total bacterial counts using standard methods. The result obtained revealed that the mean bacterial counts in the fufu samples range from 9.77x 10-4 cfu/g to 1.01 x 10-5cfu/g. Bacteria isolated include Staphylococcus aureus, Escherichia coli, and Bacillus spp. This study shows that fufu samples sold by vendors in the study area were contaminated with various microorganisms indicating inadequate processing and poor handling practices which can pose danger to the health of the consumers. The percentage occurrence of the isolates were 11(52.4%) for Bacillus spp, 7(33.3%) for Staphylococcus aureus and 3(14.3%) for Escherichia coli respectively. Implementation of foodborne disease preventive measures and public enlightenment on street vended and restaurant foods are extremely crucial to maintain hygienic condition as well as to avoid spreading of harmful organisms through consumption of contaminated foods.