BACTERIOLOGICAL ASSESSMENT OF READY TO EAT SALAD SOLD IN FAST FOOD CENTERS IN BAUCHI METROPOLIS

ABSTRACT This study investigated the microbial quality of ready-to-eat (RTE) salad samples from various locations, revealing significant contamination by both pathogenic and spoilage organisms. Isolated microorganisms included Salmonella spp., Staphylococcus aureus, Bacillus spp., Streptococcus spp., Aspergillus niger, Fusarium spp., and Saccharomyces cerevisiae. The presence of foodborne pathogens such as S. aureus and Salmonella typhii, even at relatively low colony counts, highlights serious public health concerns, particularly as salads are consumed raw, bypassing heat-treatment safeguards. High microbial loads are indicative of poor hygiene during preparation, the use of contaminated water, untreated organic fertilizers, and improper storage practices. These findings are consistent with previous studies across Nigeria that attribute contamination to vendor handling, cross-contamination, and lack of refrigeration. The coexistence of pathogenic bacteria and spoilage fungi points to immediate food safety risks, ranging from acute food poisoning to chronic exposure to mycotoxins. The study underscores the need for improved hygiene protocols, food handler training, regular microbial monitoring, cold chain enforcement, and public awareness campaigns to ensure consumer safety in low-resource settings.