MICROBIAL ANALYSIS OF FOOD SPOILAGE A CASE STUDY OF UNIVERSITY OF MAIDUGURI COMMERCIAL AREA MAIDUGURI BORNO STATE.
Abstract
Food spoilage is significant concern in the food industry, resulting in
economic losses and health risks. This project aimed to study the common
microscopic organisms associated with food supplied and prepared in
University of Maiduguri campus, Borno state. Food samples (cooked rice,
stew, cooked Semovita and vegetable soups) were collected from the
university commercial area. Microbial techniques was used revealing Bacillus,
Staphylococcus and Streptococcus of which they were all Gram – positive
Bacteria, indicating high nutrient availability in the food samples collected,
presence of organic matter and also low oxygen levels which gives the
bacteria optimum environment to grow. Temperature (25 – 35 0C) and pH (6.5
– 8.0) significantly influenced bacterial growth. The study’s findings
emphasize the importance of stringent temperature and pH control, regular
microbial monitoring and improved handling practices to prevent spoilage.
This research contributes to the development of evidence – based food
safety guidelines and informs strategies for reducing food waste.
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