Ann Microbiol Immunol | Volume 3, Issue 1 | Research Article | Open Access

Evaluation of Bacteria Associated with Ready to Eat Rice in the Niger Delta South-South Nigeria

Christorpher Mary Anthony1, Nyoyoko Veronica Fabian2* Uyoh Anietimfon Ernest1 and Eyo IE2

1Department of Microbiology, Akwa Ibom State University, Mkpat-Enin, Nigeria 2Department of Microbiology, University of Nigeria, Nsukka, Nigeria

*Correspondance to: Nyoyoko Veronica Fabian 

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The Bacteria Associated with Ready to Eat (RTE) Rice in some part of Niger Delta cafeteria was studied using standard microbiological methods. The aim and objectives is to isolate identify and characterized the bacteria associated with Ready to Eat (RTE) rice. The period of study was three months. A total of 50 samples comprising of twenty five each from the two cafeteria (“ Moffatz” and Living spring) was collected aseptically to avoid contamination with the use of a sterile swab stick and taken to the laboratory for bacteriological analysis which include microbial count using serial dilution and colonies were counted using illuminated colony counter, Gram staining and characterization. The results reveals that the bacterial counts obtained in fried rice in “living spring” cafeteria was higher (1.08 × 105 CFU/ml) than that of “moffatz” (3.2 × 104 CFU/ml) while the bacterial loads for jollof rice was also higher in “living spring” (8.3 × 104 CFU/ml) than that of “moffatz“ (1.9 × 104 CFU/ml) the total isolates from the two cafeterias were 47 and this is attributed to several factors which include the initial contamination of the raw materials to the handling of the finished products. The most predominant bacteria pathogens isolated in this study include Staphylococcus aureus, Bacillus cereus and Escherichia coli. It also confirmed that pathogenic bacteria can exist in cooked foods even though they may physically appear to be quite wholesome. This proper steps and good hygiene practice should be employed and good measures should also be taken to ensure that the occurrence of these organisms in foods is kept within limit to reduce the risk of bacteria.


Bacteria; Pathogen; Disease; Food


Christopher MA, Nyoyoko VF, Antia UE, Eyo IE. Evaluation of Bacteria Associated with Ready to Eat Rice in the Niger Delta South-South Nigeria. Ann Microbiol Immunol. 2020; 3(1): 1021..

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