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ABSTRACT
Microbiological analysis of some ready-to-eat (RTE) food samples including meat pie, Sausage rolls and egg roll vended in the University of Benin was investigated. These samples were analysed for the presence of microorganisms using pour plate method on appropriate growth media. Analysis of all the food samples obtained from different shopping complexes at the Universityrevealed mean total bacterial count ranging from 8.3x103CFU/g (Sausage rolls) to 9.4 x 103 CFU/g (Egg rolls). Mean total coliform count ranged from 1.6x103 CFU/g (Meat pie) to 3.6x103CFU/g (Sausage rolls). 6 organisms were isolates from the analysed ready to eat food samples. The isolated organisms from the RTE food samples were; Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumonia, Bacillus cerus , Staphyloccussp.and Micrococcus luteus. The isolates from this study showed varying sensitivity to test antibiotics. Staphyloccussp. showed resistance to all test antibiotics except Gentamycin and Tetracycline. Escherichia coliwas susceptible to all the test antibiotics except Colistin and Erythromycin. Bacillus cerusand Klebsiella pneumonia was susceptible only to ciprofloxacin and Gentamycin only. This study suggested that good-hygiene practices can minimize bacterial counts, thereby decreasing the reservoirs for bacterial contamination. It also improves the hygienic condition of RTE-foods in the cafeteria of the University.
