ISOLATION AND CHARACTERIZATION OF MICROBIAL CONTAMINANTS IN READY-TO-EAT FOODS SOLD BY FOOD VENDORS IN JOSEPH AYO BABALOLA UNIVERSITY

ABSTRACT Microbial contamination of ready-to-eat foods represents a significant public health challenge, particularly in environments with limited regulatory oversight. This study was conducted to isolate, identify, and characterize microorganisms present in selected food samples sold in Joseph Ayo Babalola University Ikeji-Arakeji, Nigeria. Food types analyzed included vegetable soup, swallows (such as fufu and pounded yam), and rice. Standard microbiological procedures were employed, including serial dilution, culturing on Nutrient Agar and Potato Dextrose Agar (PDA), and incubation under appropriate conditions. Morphological characteristics of isolates were recorded, and identification was carried out using Gram staining, biochemical tests, and lactophenol cotton blue (LPCB) staining for fungi. The total bacterial load of the samples ranged from 5.0 × 10⁴ to 1.1 × 10⁵ CFU/mL, indicating variable but considerable levels of microbial contamination. Bacterial isolates identified includes Staphylococcus aureus, Escherichia coli, Bacillus subtilis, and Pseudomonas aeruginosa. Fungal isolates such as Aspergillus niger, Rhizopus stolonifer, and Penicillium spp. were also observed based on spore morphology and pigmentation. These findings suggest that some of the analyzed foods may pose a potential risk to consumer health due to the presence of opportunistic and pathogenic organisms. It is recommended that food vendors improve hygienic practices and that regular microbiological assessments be implemented as part of food safety regulations.