ABSTRACT
Food safety and nutrition are intertwined. Hence, contaminated food can set in motion a vicious cycle of disease and malnutrition. Food is essential to life; it is a basic human right. The present study was aimed at comparing the bacterial load derived fromThamuatococcusdanielliileaf and cellophane wrap containing cooked rice and to determine its impact on food sold. Analysis obtained showed the total aerobic count ranging from 24.0 to 35.9 x 104 cfu/g, 8.4 to 18.0 x 104cfu/g, total Escherichia coli count ranged from 0.23 to 0.10 x 106cfu/g, 1.05 to 14.10 x 106cfu/g and total staphylococcal count ranging from 0.46 to 12.0 x 104cfu/g, 0.6 to 7.07 x 104 cfu/g for leaf and cellophane respectively.The result revealed bacterial species which included; Staphylococcus aureus (21.66% ,20.4%) Bacillus spp(20%, 10.2%), Escherichia coli (43.3%,44.8%),Klebsiellaspp (15%,8.16%), in Thamuatococcusdanielliileaf and cellophane ricesamples respectively. Pseudomonas (16.32%) was isolated just in rice wrapped in cellophane, this isolates found were further identified using molecular methods. Antibiotic susceptibility test was determined using disk diffusion method. Majority of this isolates observed in both samples were a 100% resistant to Ceftazidime, Cefuroxime, Cefixime, Augmentin, Nitrofurantoin, Cloxacillin, Erythromycin and Ceftriaxone. Aminoglycoside resistant genes; aac(6) and ant(4) were detected using polymerase chain reaction and the biofilm forming activity recorded for these isolates were 39.13%, 36.36% for leaf and cellophane wrapped rice samples respectively. Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) should be supported in the food manufacturing and processing chain, as well as health education to improve food vendors' understanding of food safety and hygienic practices. Food inspectors must consequently monitor and prevent the sale of stale RTE foods and packaging materials at catering establishments and markets.
