EVALUATION OF BACTERIAL CONTAMINATION OF READY TO EAT FOODS SOLD IN AND AROUND ABIA STATE POLYTECHNIC, ABA

ABSTRACT Ready-to-eat foods are widely consumed due to their convenience, affordability, and accessibility, especially among students and low-income earners. However, these foods are often exposed to unhygienic handling and environmental contamination, posing serious health risks. This study evaluates the level of bacterial contamination in ready-to-eat foods sold in and around Abia State Polytechnic, Aba. A total of selected food samples, including rice, beans, fried meat, salads, and pastries, were collected from various vendors within the study area. Standard microbiological techniques were employed to determine total bacterial counts and to isolate and identify bacterial species present. The results revealed varying levels of bacterial contamination across samples, with some exceeding acceptable safety limits. Commonly isolated organisms included Escherichia coli, Staphylococcus aureus, Salmonella spp., and Bacillus spp., indicating possible fecal contamination, poor handling practices, and inadequate hygiene. The findings highlight the potential health risks associated with consumption of these foods and emphasize the need for improved food safety practices. It is recommended that regulatory authorities enforce hygiene standards and that food vendors undergo regular training on safe food handling.