MICROBIOLOGICAL QUALITY OF READY-TO-EAT STREET FOODS IN JOSEPH SARWUAN TARKA UNIVERSITY, MAKURDI (JOSTUM)

This study assessed the microbiological quality of ready-to-eat (RTE) street foods sold within Joseph Sarwuan Tarka University, Makurdi (JOSTUM). A total of 12 samples, including buns, fried fish, akara, and suya, were collected from three different locations: North Core, South Core, and the Community Market. Standard microbiological methods were employed to determine total viable bacterial counts (TVBC), total coliform counts (TCC), total fungal counts (TFC), and to identify bacterial and fungal isolates through morphological, microscopic, and biochemical analyses. Results indicated that TVBC ranged from 1.6 × 104 to 2.4 × 10⁵ CFU/g, TCC ranged from 3.5 × 102 to 3.3 × 10⁵ CFU/g, and TFC ranged from 3.3 × 10² to 2.7 × 10⁴ CFU/g across all samples. Fried fish and suya recorded the highest bacterial loads, whereas akara and buns exhibited relatively lower microbial counts. Identified bacterial isolates included Escherichia coli, Shigella spp., Staphylococcus aureus, Bacillus spp., and Corynebacterium spp., while fungal isolates included Aspergillus niger, Aspergillus flavus, Rhizopus spp., and Saccharomyces spp. The study identified the presence of both Gram positive spore-formers and Gram-negative enteric organisms. These findings demonstrate a significant public health concern associated with RTE street foods within the University community and underscore the urgent need for improved vendor hygiene, regulatory oversight, and consumer awareness to reduce the risk of foodborne illnesses.