BACTERIOLOGICAL ASSESSMENT OF MASA (RICE CAKE) AND ALALA (BEANS PUDDING) SOLD IN MAMA BELLO RESTAURANT, AGP TALATA MAFARA.

ABSTRACT Food safety remains a significant concern, particularly in regions where traditional food preparation practices are prevalent and often involve limited regulatory oversight. This study focuses on the bacteriological assessment of two popular traditional Nigerian foods—Masa (Rice Cake) and Alala (Beans Pudding) (Alala (Beans Pudding))—sold at Mama Bello Albarka Restaurant, located within the Abdu Gusau Polytechnic (AGP) in Talata Mafara, Zamfara State. The primary objective of this research was to evaluate the microbiological quality and safety of these foods by identifying and quantifying bacterial contaminants that may pose health risks to consumers. The study involved the systematic collection of Masa and Alala (Beans Pudding) samples over a period of time to ensure a comprehensive assessment. Laboratory analyses were conducted using standard microbiological techniques. Total Plate Count (TPC) was employed to determine the overall microbial load present in the samples, while specific tests were carried out to detect the presence of coliform bacteria, including Escherichia coli, which serves as an indicator of fecal contamination. Additionally, selective media were used to screen for pathogenic bacteria such as Salmonella spp. and Staphylococcus aureus, both of which are commonly associated with foodborne illnesses. The results indicated that the samples contained varying levels of microbial contamination, with [specific findings, e.g., a significant number of samples exceeding safe limits for total plate count, or the detection of harmful pathogens such as E. coli or Salmonella]. These findings suggest potential health risks for consumers, emphasizing the need for stricter food safety and hygiene practices in the preparation and handling of these traditional dishes. Based on the results, this study provides several recommendations aimed at improving food safety in the restaurant, including enhanced staff training on proper hygiene practices, regular microbial testing of food products, and the implementation of more stringent sanitation protocols in the food preparation areas.