MICROBIOLOGICAL ASSESSMENT OF READY-TO-EAT FOOD (SALAD) IN UNIVERSITY OF DELTA, AGBOR, DELTA STATE, NIGERIA

The growing popularity of ready-to-eat (RTE) salads, especially in university settings, has raised significant concerns regarding microbial contamination and its potential impact on public health. This research evaluated the microbiological safety and quality of RTE salads sold at the University of Delta, Agbor, located in Delta State, Nigeria. Four salad samples were obtained from various vendors and subjected to standard microbiological assessments. Total heterotrophic bacterial counts ranged between 28 and 44 CFU at a 10⁻³ dilution, with coliform bacteria being most prevalent in samples sourced from institutional vendors (mean count: 32.33 CFU), suggesting potential fecal contamination. Fungal counts varied from 4 to 31 CFU, with the Education Faculty sample exhibiting the highest level. Bacterial isolates identified in the samples included Staphylococcus aureus, Shigella species, Escherichia coli, Enterobacter species, Klebsiella species, and Bacillus species. Fungal organisms such as Saccharomyces species, Fusarium oxysporum, and Penicillium chrysogenum were also detected. Results from antibiotic susceptibility testing indicated diverse resistance profiles among the isolates, with certain strains, notably Staphylococcus aureus and Klebsiella species, exhibiting multidrug resistance. These outcomes highlight the health hazards associated with the consumption of contaminated RTE salads and stress the urgent need for improved hygiene protocols, consistent microbial monitoring, and regulatory enforcement in university food service areas. Additionally, the detection of antibiotic-resistant bacteria accentuates the broader public health concerns linked to inadequately monitored street and institutional food vendors. The study provides foundational data to support future food safety research and intervention strategies in the locality.