Assessment of Microbial Quality of Instant Noodles and Their Seasoning Sold in Umuahia Metropolis

Student: Chigwurundo Echezona Dialoke (Project, 2025)
Department of Microbiology
Michael Okpara University of Agriculture, Umudike

Abstract

Instant noodles are a popular convenience food globally, but their microbial quality remains a sp., Proteus sp., Citrobacter sp., Corynebacterium sp., Citrobacter sp. andPseudomonas sp.The sold in Umuahia metropolis. A total of 10samples (5 instant noodles and 5 seasoning exceeding acceptable limits (>104 CFU/g). Coliforms were detected in 40% of noodles and performed using standard methodslike culture, gram staining and biochemical methodsto concern.This research evaluatesthe microbial quality of instant noodles and their seasoning 60% of seasonings. The bacteria isolated are Bacillus spp, Staphylococcus aureus, Samonella Umuahia metropolis, posing potential health risks to consumers. Improved manufacturing determine total viable count (TVC), coliform count, bacterialand fungal load. The findings of Fungi isolated are Aspergillusspp, Rhodotorula spp, Mucor spp and Candida spp. The study reveals poor microbial quality of instant noodles and their seasoning sold in this researchshowed that 72% of instant noodles and 80% of seasoning packets had TVC packets) were randomly purchasedfrom retail outlets in Umuahia. Microbial analysis was practices, storage, and handling are recommended to ensure safety.

Keywords
assessment microbial quality instant noodles seasoning umuahia metropolis
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