BACTERIAL QUALITY EVALUTION OF LOCAL SNACK WAINAR FULAWA SOLD IN SCHOOL OF TECHNOLOGY KANO STATE POLYTECHNIC
Abstract
ABSTRACT
This study evaluated the bacterial quality of the local snack Wainar Fulawa sold within
the School of Technology, Kano State Polytechnic. The aim was to assess the level of
bacterial contamination and determine the safety of the snack for human consumption.
Samples of Wainar Fulawa were randomly collected from different vendors within the
study area and analyzed using standard microbiological techniques. Total bacterial
count was determined using the pour plate method, while bacterial isolates were
identified based on colony morphology, Gram staining, and biochemical tests. The results
revealed varying levels of bacterial contamination among the samples, with some counts
exceeding recommended microbial limits for ready-to-eat foods. Identified bacteria
included Staphylococcus aureus, Escherichia coli, Salmonella spp., and Bacillus spp.,
which are indicators of poor hygiene and possible fecal contamination. The presence of
these organisms suggests inadequate sanitary practices during preparation, handling,
and storage of the snack. This study highlights potential public health risks associated
with the consumption of Wainar Fulawa sold within the campus. It is therefore
recommended that food vendors be educated on proper hygiene and food safety
practices, and that regular monitoring by relevant health authorities be enforced to
ensure the safety of consumers.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.