Volume 1, number 2
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Bacteriological Analysis Of "Ready - To - Eat" Foods Obtained In Akure Markets

A. O. Ojokoh1 and B. A. Ojokoh2

1Department of Microbiolgoy, Federal University of Technology Akure (Nigeria). 2Department of Industrial Maths and Computer Science, Federal University of Technology, Akure (Nigeria)

ABSTRACT: Bacteriological analysis of some "ready-to-eat" food sample collected from Akure makets were carried out to determine the bacteria load. Analysis of the food samples steamed-bean pudding(moinmoin), fried bean paste (akare),cooked white rice, vegetable stew and cooked eko or pap which were cold were contaminated with some bacteria species. Akara, rice and eko had higher average total aerobic bacteria counts of 3.1x109 cfu/g; 3.0X109 cuf/g and 2.9x109 cfu/g, respectively. The average bacteria counts for stew

KEYWORDS: Bacteriological analysis; Akure; Health

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A.O. Ojokoh A. O, Ojokoh B. A. Bacteriological Analysis Of "Ready - To - Eat" Foods Obtained In Akure Markets. Biosci Biotechnol Res Asia 2003;2(1)
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A.O. Ojokoh A. O, Ojokoh B. A. Bacteriological Analysis Of "Ready - To - Eat" Foods Obtained In Akure Markets. Biosci Biotechnol Res Asia 2003;2(1). Available from: https://www.biotech-asia.org/?p=3407

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