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ABSTRACT
The bacteriological qualities of fried potato chips sold in University of Benin was investigated. Samples of potato chips were collected from shopping complexes in the University premises. A total of eight (08) samples of potato chips were collected and analysed for bacteriological qualities. The selected isolates were characterised based on morphological and physiological characteristics after colonies were counted. The findings revealed that Escherichia coli, Staphylococcus sp., Proteus sp., Pseudomonas sp., Bacillus sp., and Klebsiella sp., were identified. The plate counts showed a high percentage of 95% (38), 22.5% (9), 62.5% (25) and 15% (7) respectively. Utilization of such foods pose a serious health problem to the consumers. Therefore, this research work can provide information to vendors and consumers to solve health problems and outbreaks caused by foodborne-pathogens related to potato chips.
