ISOLATION AND CHARACTERIZATION OF BACTERIA FROM VENDED COOKED FOODS

ABSTRACT

Introduction: Due to the risk of contamination by harmful elements such bacteria, fungus, and viruses, the safety of foods sold cooked is a subject of significant concern. Food safety is of the utmost importance and a fundamental requirement, hence it is vital to conduct microbiological examination of these items to ensure their safety and quality. Methodology: 200 food samples were collected from various vendors in Ugbowo axis, Benin city. They were analyzed using spread plate method and subculture. The samples were spread over nutrient agar, incubated for 24 hours, and examined for growth. The bacteria were then subjected to microbiological analysis, including Gram staining and biochemical tests. Results: The foods sampled showed varying degrees of bacterial contamination and a diverse array of bacterial species present in vended cooked foods. The bacterial isolates revealed Bacillus spp was 57.5% Staphylococcus spp was 39% and Pseudomonas spp was 3.5% and Gram-positive rod, Gram-positive cocci and Gram-negative bacteria respectively after gram staining and biochemical tests. Conclusion and recommendation: After collection of food samples and tests were carried out to determine their microbial contamination, all showed counts above the acceptable microbial limits for food (104 colony forming unit per ml) xi showing that they are unsafe for consumption and will pose health risks and risks of food borne illnesses to consumers. The results of this study shed important light on the microbial ecology of prepared foods sold on the street and highlight potential food safety risks. Keywords: Bacteria, contamination, cooked foods, food safety, spread plate, Gram staining, analysis, colony forming unit.