BACTERIOLOGICAL ASSESSMENT OF SOYA-BEAN CAKE (AWARA) SOLD IN FEDERAL UNIVERSITY OF TECHNOLOGY, MINNA, NIGER STATE (BOSSO CAMPUS)

Abstract

Soy bean cake (Awara) is a ready to eat snack consumed by students on campus usually due to convenience or acclaimed nutritive value. The bacteriological assessment of awara was carried out using pour plate technique. The highest mean bacterial count was 7.50x105cfu/g and the lowest was 4.5x105cfu/g. Bacteria isolated from samples were Staphylococcus aureus, Escherichia coli and Salmonella sp, the predominant bacteria was S. aureus. The presence of these pathogens indicates contamination which can have a negative impact on public health. Therefore, there is need to sensitize students on the health hazard pose by the consumption of contaminated street vended snacks, educate the handlers on personal hygiene and environmental cleanliness.