MICROBIAL QUALITY OF SELECTED LOCALY VENDED STREET SNACKS COMMONLY CONSUMED IN OGUN STATE

Abstract

Microorganisms are the primary cause of food poisoning. This study determines the microbial load of selected local snacks commonly consumed in Ogun State. The specimen for the analysis were bought from the Abeokuta, Ijebu, Remo and Yewa areas of Ogun State, in the busy parking lot, close to regular markets having high proportion of regionally vended snacks patronized by the populace and adventurers. Microbial analysis was carried out on the street vended snacks. Result reveals that locally sold snacks Aadun (maize cake), Robo (melon cake), and Ipekere (plantain chips) from the Yewa area have the lower fungi count (1.0 x 106cfu/g); Robo, with lowest bacteria and fungi count2.0 x106cfu/g and 1.0 x106cfu/g) and Ipekere with lowest bacteria count(1.0 x106cfu/g), with no growth and lowest Staphylococcus count. While fungi lowest count for Ipekere (10x106cfu/g) was in the Ijebu area. Five dissimiliar bacterial and three fungal spots were identified. The existence of E. coli and Enterococci which are pointer organisms calls for care. The study concludes that locally vended snacks (Adun, Robo, and Ipekere) from the Yewa area have the lowest fungi and bacteria with no growth of Staphylococcus count hence, are better for consumption.