ABSTRACT

Snacks are quick and portable and satisfying food sold or served commercially as small chops on parties, school, office or domestic refreshment at home. They have nutritional quality especially for growing children. However, they could be products for transmission of pathogenic infection as a result of processing, preparation or handling of food by vendors. Hence, this study is aimed at evaluating the bacteria found in small chops in Benin metropolis. Samples were collected aseptically from five local government area in Benin metropolis and transported to Mycofarm Research Laboratory for microbial analysis. The results from this research showed the least count 0.00cfu/g  was observed in sample A, B, C,D and E at day zero and the highest 4.25±0.35×10³ cfu/g was observed in sample A at day four. Bacteria count isolated from nutrient agar range from 0.00 cfu/g to 4.25 0.08 ×10³cfu/g. Bacteria count isolated from MaCconkey agar range from 0.00cfu/g to 3.75±0.35×10³ cfu/g. Bacteria count isolated from MRS range from 0.00cfu/g to 4.250.35 x 10³cfu/g. It was observed that there was significant difference (p>0.05) between bacteria heterotrophic count of different small chops sample collected within Benin metropolis. The sample showed different bacteria spoilage microorganisms present  (Lactobacillus fermentum, Bacillus subtilis, Escherichia coli, Bacillus cereus, Staphylococcus epidermidis and Klebsiella sp.) with Bacillus cereus, Escherichia coli and Klebsiella sp. showing the highest occurrence of 20% of bacterial isolate and Lactobacillus fermentum and Staphylococcus epidermidis showing the least occurrence of 8 % of bacterial isolate. This study demonstrates that small chops sold in Benin metropolis are unhealthy for human consumption. Improper storage and preparation and also food handlers affect the bacterial quality of small chops. Therefore, there should be periodic monitoring and risk assessment of street vended small chops and personal hygiene should be kept.