MICROBIAL EVALUATION OF SOME LOCAL FERMENTED FOOD (EBA, MASA AND PUFF PUFF) SOLD BY VENDORS IN GWALLAMEJI MARKET BAUCHI STATE

This study investigated the microbiological quality of three commonly consumed readyto-eat fermented foods—Puff puff, Masa, and Eba—sold at Gwallameji Market in Bauchi State, Nigeria. The research aimed to assess the occurrence and identification of bacterial and fungal contaminants, with a focus on public health implications. Samples were collected randomly and analyzed using standard microbiological techniques. Serial dilution and pour plate methods were employed for viable microbial counts. Nutrient Agar, MacConkey Agar, and Potato Dextrose Agar were used for bacterial and fungal isolation, respectively. Isolates were identified based on colony morphology, Gram staining, and biochemical tests (e.g., catalase, indole, motility, and sugar fermentation). Fungal identification was carried out using morphological characteristics and lactophenol cotton blue staining. Results showed that puff puff had the highest microbial load and diversity, harboring both fecal indicator bacteria such as Escherichia coli and opportunistic pathogens like Enterobacter spp., Bacillus spp., Staphylococcus aureus, and Streptococcus spp. In contrast, Puff puff and Masa showed comparatively lower contamination. Fungal isolates included Saccharomyces cerevisiae, Aspergillus spp., Rhizopus spp., and Fusarium spp., with Saccharomyces cerevisiae being common to all three food types. The highest fungal count was observed in Aspergillus spp. (2.40×1032.40 \times 10^32.40×103 CFU/ml), followed by Saccharomyces cerevisiae (2.30×1032.30 \times 10^32.30×103 CFU/ml). The presence of E. coli and toxigenic fungi such as Aspergillus and Fusarium spp. in Eba points to potential health risks due to poor hygiene, unsafe water, and improper handling practices. Conversely, the presence of beneficial fermenters such as Lactobacillus spp. and Saccharomyces cerevisiae indicates some level of natural fermentation.The use of standardized starter cultures and regular microbial surveillance is recommended to enhance food safety and public health.