Microbial Evaluation of Roasted Plantain (ripe) Sold Within Auchi Community

This study investigates the microbial quality and safety of roasted ripe plantain sold by street vendors within Auchi community. Roasted plantain is a popular street food, but concerns about microbial contamination and its implications for public health are growing. The research focused on analyzing bacterial and fungal contamination levels in five different samples of roasted plantain, with bacterial counts ranging from 2.4 x 10^8 to 4.0 x 10^8 colony-forming units per milliliter (cfu/ml) and fungal counts ranging from 2.50 x 10^2 to 5.0 x 10^3 cfu/ml. Bacterial analysis revealed the presence of various pathogenic and potentially pathogenic species, including Bacillus subtilis, Bacillus megaterium, Bacillus cereus, Staphylococcus aureus, Micrococcus luteus, and Streptococcus faecalis. These bacteria are known for their potential to cause foodborne illnesses, particularly in poorly handled or stored foods. Fungal contamination included the isolation of Trichosporon asahii, Mucor irregularis, Cladosporium tenuissimum, Aspergillus niger, Aspergillus flavus, and Aspergillus fumigatus. These fungi are recognized for their capacity to produce mycotoxins, which can pose serious health risks if consumed. The high bacterial and fungal counts observed suggest significant microbial contamination in the roasted plantain samples, highlighting the need for improved hygiene practices among street vendors. The presence of pathogenic microorganisms underscores the importance of monitoring and regulating street food safety to mitigate public health risks. This study provides critical insights into the microbial safety of street-vended roasted plantain and serves as a basis for further research and policy development aimed at enhancing food safety standards within street food vendors in Auchi community.