Microbiological Quality of Street-Vended Foods and Ready-ToEat Vegetables in Some Nigeria Cities

Abstract

Microbiological quality and safety of street foods and ready-to-eat vegetables were assessed in some cities in Nigeria in order to 
ascertain their hygienic status. The foods include cooked rice, boiled and roasted maize, plantain chips, puff-puff, lettuce, 
cabbage, spring onions, cucumber, carrot and tomatoes. Standard microbiological procedures and techniques were used to 
enumerate, isolate, identify and characterize the different microorganisms associated with the foods assessed. The average 
holding temperature (0C) of foods sold hot ranged from 510C – 700C, and for foods sold cold ranged from 250C – 350C. Average
aerobic bacteria for hot foods ranged between 2.4 x 104 – 2.0 x 106 while cold foods ranged between 2.2 - 5.5 x 105
. 
Enterobacteriaceae counts for hot foods ranged between 1.1 x 103 – 2.0 x 105
; for cold foods 2.4 x 103 – 1.6 x 106
. The yeast and 
mould count for hot food samples ranged from 1.1 x 103 – 3.0 x 105
; for cold foods 1.4 x 103 – 2.0 x 105
. Organisms isolated 
were Micrococcus spp., Pseudomonas spp; Bacillus spp., Staphylococcus aureus, Escherichia coli, Rhizopus sp; Aspergillus spp; 
Penicillium spp. and Mucor spp. The isolation of food-borne pathogens may constitute potential health hazard to consumers. 
Need for routine monitoring of street vended foods and ready-to-eat vegetables by health agencies are advocated.