Bacteriological Quality Assessment of Masa Sold by Selected Vendors Within Wukari Metropolis

ABSTRACT
Masa is a popular traditional West African dish, which is often sold by street vendors in urban areas. However, there is a lack of information regarding the bacteriological quality of Masa sold by these vendors. This study aimed to assess the bacteriological quality of Masa sold by vendors in urban areas, focusing on the presence of pathogenic bacteria that can cause foodborne illnesses. Samples of Masa were collected from various vendors in different urban locations, and microbial analysis were performed to determine the levels of contamination. The results of this study provided valuable insights into the potential health risks associated with consuming Masa from street vendors, and can help inform public health policies and regulations to ensure food safety. A total of 16 samples of Masa were collected from different vendors in the study area over a period of one month. The samples were analyzed for total viable count (TVC), and presence of specific pathogenic bacteria such as Staphylococcus species, Listeria species, Bacillus species and Micrococcus species. The results revealed significant variations in the bacteriological quality of Masa sold by different vendors within Wukari metropolis. The TVC ranged from 3 x 102 to 9.5 x 102CFU/g, and the percentage occurrences of bacteria from Masa showed, Staphylococcus species had 50% [16⁄32], Listeria species had 25% [8⁄32 ], Bacillus species had 12.5% [4⁄32] and Micrococcus species had 12.5% [4⁄32]. Colony counts were also found to be elevated in certain samples (without exceeding the recommended limits set by regulatory authorities), indicative of poor hygiene practices during Masa preparation and handling. Overall, the findings of this study highlight the need to enhanced food safety measures and regular monitoring of street foods, particularly Masa, in Wukari metropolis. Public health interventions, including training of food handlers, enforcement of hygiene regulations, and education of consumers, are essential to mitigate the risks associated with microbial contamination of street foods. Further research is warranted to investigate the sources of contamination and implement effective control measures to safeguard public health.