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ABSTRACT
Blenders used in cutting and grinding food substances are often times not cleaned up after use. This leads to the proliferation of microorganisms, as these food substances contain nutrients that encourage microbial growth which is a potential health risk as these organisms can be transferred from the grinder to the food items. This study was carried out to isolate and identify bacteria from various surface of the grinders. Standard microbiological techniques were adopted to isolate and identify bacteria based on cultural, morphological and biochemical characteristics. The antibiotics susceptibility pattern was also determined using standard antibiotics. The result showed that the mean heterotrophic bacteria count of grinders sampled from Uselu market. Ranged from 1.367×104 cfu/cm2 to 2.63×105 cfu/cm2 . Statistically, there is a significant difference in the mean heterotrophic bacteria count of the three-sampling point (bucket, blade and blender outlet) of the blender at 95% confidence level. The bacteria isolated were Staphylococcus aureus, Micrococcus sp., Bacillus sp. and Pseudomonas sp.
