Bacteriological Assessment of Ready-To-Eat Foods Sold in Baze University Student Cafeteria

This study evaluates the bacteriological quality of ready-to-eat (RTE) foods from Baze University’s cafeteria. Food samples such as spaghetti, jollof rice, fried rice, yam, and moi-moi were analyzed for bacterial contamination, hemolysin production, and antibiotic resistance. Six bacterial species, including Corynebacterium spp. (31.6%) and Staphylococcus spp. (26.3%), were identified. Results showed significant contamination, with yam exhibiting the highest bacterial load. Some isolates demonstrated hemolysin production and antibiotic resistance, particularly against amoxicillin. The findings emphasize the need for strict hygiene practices and regulatory oversight to ensure food safety and consumer health.