ISOLATION AND IDENTIFICATION OF BACTERIA FROM SOY BEAN CAKE (AWARA) VENDORS WITHIN SANGARE AND JIMETA MARKET, YOLA
Abstract
Awara, a ready to eat soybean cake widely consumed in Yola, was analyzed for its bacteriological quality. Twenty samples (10 from Sangere and 10 from Jimeta markets) were collected and examined using standard microbiological methods. Total bacterial counts ranged from to CFU/g, while five samples (three from Sangere and two from Jimeta) showed no bacterial growth. Six bacterial genera were isolated: Staphylococcus aureus (25%), Escherichia coli (20%), Salmonella spp. (10%), Klebsiella spp. (10%), Bacillus spp. (5%), and Proteus spp. (5%). The predominance of S. aureus and E. coli indicates contamination from handlers and possible fecal sources. Antibiotic susceptibility testing revealed high resistance to ampiclox, amoxicillin, and augmentin, while ciprofloxacin, levofloxacin, sparfloxacin, gentamicin, and pefloxacin were effective against most isolates. These findings suggest that ready-to-eat Awara sold in Yola may serve as a vehicle for pathogenic and resistant bacteria, posing a public health risk. Improved hygiene among vendors, strict food safety monitoring, and consumer precautions such as reheating before consumption are recommended.
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