Bacteriological Quality of Soya Bean Cake (Awara) sold at Bayero University, Kano – Nigeria

Abstract

Abstract-Soya bean cake (Awara) is a ready to eat food commonly sold and consumed by students in Nigerian schools including university campuses. A total of 20 samples of soya bean cake samples were purchased from different locations at Bayero University (old and new) campuses. The samples were blended, serially diluted and subjected to bacteriological analyses using; aerobic plate count, staphylococcal count and the most probable number technique for coliform detection. Discrete colonies were further subjected to Gram's staining and standard biochemical tests for identification. The results of aerobic mesophilic count showed that the samples contain counts ranging from 5.60 X 10 4 to 2.26 X 10 5 CFU/g. The results of coliform count using the most probable number showed that the samples contain coliforms within the range of 10.5 to counts greater than 2400 per 100grams of sample. Biochemical characterization of the isolates revealed the presence of Staphylococcyus aureus 17(85%), Escherichia coli 16(80%), Enterobacter aerogens 16(80%), Shigella spp. 10(50%), Salmonella spp. 9(45%) and Vibrio spp. 7(35%).The presence of a host of pathogenic bacteria in Awara samples examined poses a serious threat to consumers that can lead to outbreak of infections. This calls for the need to regulate the activities of Awara sellers on both campuses coupled with campaign for improved personal hygiene of the sellers so as to safe guard the health of both students and general public.