Microbiological Quality and Prevalence of Foodborne Pathogens in Ready-to-Eat Foods Sold in Yenagoa Metropolis, Bayelsa State, Nigeria

Abstract

The microbiological quality of ready-to-eat foods remains a significant public health concern, particularly in rapidly urbanising regions where informal food vending is common. This study assessed the microbiological quality and prevalence of foodborne pathogens in selected ready-to-eat foods sold in Yenagoa metropolis, Bayelsa State, Nigeria. Food samples including rice dishes, beans, fried fish, suya, and moi-moi were randomly collected from different vending locations and analysed using standard microbiological techniques. Total viable counts ranged approximately from 4.3 × 10⁴ to 8.1 × 10⁴ cfu/g, while total coliform counts varied between 1.9 × 10³ and 4.2 × 10³ cfu/g, indicating significant microbial contamination. Fungal counts ranged from about 0.9 × 10³ to 1.8 × 10³ cfu/g. Pathogenic bacteria identified included Staphylococcus aureus (approximately 43%), Escherichia coli (35%), Bacillus cereus (30%), Salmonella spp. (23%), and Shigella spp. (15%). Antibiotic susceptibility testing showed high resistance to commonly used antibiotics such as ampicillin (60–70%) and tetracycline (50–60%), while relatively lower resistance was observed for ciprofloxacin and gentamicin. These findings suggest potential health risks associated with the consumption of ready-to-eat foods in the study area. The study highlights the need for improved food hygiene practices, public health education for vendors, regular monitoring of ready-to-eat foods, and strengthened food safety regulatory frameworks. Enhanced sanitation, proper food handling, and environmental control measures are essential to reduce foodborne disease risks and safeguard consumer health in Yenagoa metropolis.