Bacteriological Assessment and Antibiogram of Pathogenic Bacteria Isolated from Ready-to-Eat Food Sold at Federal University Wukari Gate, Taraba State, Nigeria

Abstract

Street-vended ready-to-eat (RTE) foods provide affordable nutrition for university students in Nigeria, but poor vendor hygiene and uncontrolled environmental exposure pose microbial contamination risks. This cross-sectional study assessed bacterial contamination and antibiotic susceptibility patterns in RTE foods sold around the gate of Federal University Wukari, Taraba State, Nigeria. Seven food types—beans, egusi soup, jollof rice, ogbono soup, spaghetti, stew, and white rice—were randomly sampled in duplicate from selected cafeterias and canteens. Bacteria were isolated on nutrient and MacConkey agar, characterised using Gram staining and standard biochemical tests, and tested for antibiotic susceptibility using the Kirby–Bauer disc diffusion method. Thirty-three isolates were recovered, comprising Pseudomonas aeruginosa (16), Staphylococcus aureus (9), Escherichia coli (5), and Bacillus cereus (3). Total viable counts ranged from 1.0 × 10⁶ to 4.0 × 10⁶ CFU/mL, with the highest counts recorded in stew (4.0 × 10⁶ CFU/mL) and spaghetti (2.7 × 10⁶ CFU/mL). Stew and egusi soup accounted for the largest proportions of recovered isolates, at 21.2% and 18.2%, respectively. Antibiotic susceptibility profiles varied among isolates. Gram-negative isolates exhibited pronounced resistance to cefuroxime, ceftazidime, and Ceporex, while ciprofloxacin and levofloxacin showed the broadest activity across the four species. These findings raise concerns about the microbiological safety of the sampled foods and their potential role as reservoirs of antibiotic-resistant bacteria. The study provides local evidence supporting routine vendor hygiene training and regulatory monitoring of RTE food services around the university.