Assessment of the Bacteriological Quality of Massa sold in University of Abuja

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Akanbi, J.C. Ogbu This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6136527/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Masa, a traditional Nigerian food made from fermented grains, is widely popular across various regions, particularly among students at the University of Abuja. Despite its popularity, the safety of Masa sold by street vendors is a significant public health concern due to poor hygienic practices during its preparation and handling, which can lead to contamination by pathogenic microorganisms. To assess the bacteriological quality of Masa within the University of Abuja, twelve samples were collected from four vendors on campus and analyzed using standard microbiological methods. The findings revealed a substantial bacterial presence, with total bacterial counts ranging from 2.0×10⁸ to 3.0×10⁸ CFU/g and total coliform counts between 1.5×10⁶ and 2.7×10⁶ CFU/g. The study identified three bacterial species: Bacillus subtilis, Pseudomonas aeruginosa, and Staphylococcus aureus , which are known to pose serious health risks. The presence of these pathogens underscores the potential danger of consuming Masa from these vendors, as the high bacterial load renders the samples unsafe for consumption. This research highlights the urgent need for improved sanitary measures in the preparation and vending processes of Masa to safeguard public health and ensure the safety of consumers. Biotechnology and Bioengineering General Microbiology Bacteriological Massa University of Abuja INTRODUCTION Masa is a cereal-based, spontaneously fermented street food that is commonly prepared and sold by vendors in public places for direct consumption, often served roadside (Badau et al. , 2018; Trafialek et al. , 2017). This ready-to-eat cake has become increasingly popular in developing countries like Nigeria due to its affordability, convenience, and quick availability, particularly in urban areas (Badau et al. , 2018). Masa is usually made from maize ( Zea mays ), millet ( Pennisetum glaucum ), or rice ( Oryza sativa ), with the choice of cereal depending on the producer's preference. It is widely consumed as an accompaniment to breakfast porridges, especially in Nigeria's northern and southern regions (Owuzu-Kwarteng and Akanbada, 2014). Consumers highly value Masa for its brown, crisp edges and mild sour taste, which are considered key quality attributes (Ayo et al. , 2014). The physical characteristics of Masa, such as thickness, weight, volume, and sensory properties like flavor, aroma, texture, and sourness, can vary significantly based on the type of cereal grain used in its production (Igwe et al. , 2013). Street food vending, including the sale of Masa, is a significant source of employment in many developing countries and contributes notably to household incomes (Choudhury et al. , 2011; Lucca and Torres, 2006; Biswas et al. , 2010; Feglo and Sakyi, 2012). According to the United Nations Food and Agricultural Organization (2012), approximately 2.5 billion people consume street food every day, underscoring the importance of this sector in global food systems (Da Silva et al. , 2014). However, ensuring the safety of street food is a major challenge for producers, consumers, and public health officials. Foods that are heavily contaminated with pathogenic or spoilage bacteria are not only unpalatable but also pose significant risks of foodborne illnesses (Hertanto et al. , 2018). The presence of pathogenic bacteria in Masa, such as those that cause foodborne diseases, raises serious public health concerns (Nazni and Jaganathan, 2014). Foodborne illnesses can result from contamination by bacteria, parasites, toxins, and viruses. For example, Salmonella and Escherichia coli , two common pathogens, are responsible for significant mortality, with 52,000 and 37,000 deaths annually, respectively (WHO, 2015). The high risk of contamination by pathogens like Escherichia coli, Salmonella, and Shigella in street foods such as Masa is particularly alarming because these bacteria can cause severe foodborne illnesses, posing serious health risks to consumers. Given the widespread consumption of Masa and its potential for contamination, ensuring the safety of this popular street food is a critical public health priority. The need for strict sanitary measures during the preparation and handling of Masa is evident to mitigate these risks and protect consumer health. MATERIALS AND METHODS Study Area The study will be carried out at the University of Abuja, situated in the Federal Capital Territory (FCT), Abuja, Nigeria. Geographically, the university lies between latitude 9.0765° N and longitude 7.3986° E, located on the plains of the Guinean savannah in central Nigeria (University of Abuja Postgraduate Handbook, 2015). Sample size Twelve (12) samples will be randomly collected from various Masa vendors at different locations within the University of Abuja. Sample Collection A total of twelve (12) Masa samples were collected from four (4) vendors at the University of Abuja, with three (3) samples taken from each of the four different vendors. These samples were purchased and collected in sterile containers, then transported to the University of Abuja's Microbiological Laboratory for analysis. Materials and reagents Culture Media Salmonella Shigella agar, Nutrient agar and Eosin-methylene blue agar. Glass Wares Microscopic Slides, Pipettes, Conical Flasks, Test tubes, Petri dishes Reagents Distilled water, Buffered peptone water and hydrogen peroxide (H 2 O 2 ) Serial dilution Serial dilution was conducted using test tubes, each containing 9ml of distilled water. The syringes used were sterilized between uses by heating the needle over a Bunsen burner. One gram (1g) of finely crushed Masa sample will be added to the first test tube (10⁻¹), which was gently swirled to mix the sample with the water. One milliliter (1ml) of this mixture will be transferred to the second test tube (10⁻²), and the process was repeated, transferring 1ml from the second to the third test tube (10⁻³). This procedure was continued to produce a series of dilutions with progressively lower concentrations. Preparation of media Every Media were prepared following the manufacturer’s instructions, including Nutrient Agar, Eosin-Methylene Blue Agar, and Salmonella Shigella Agar. Each medium was autoclaved at 121°C for 15 minutes, then poured into Petri dishes and allowed to cool and solidify. These media were utilized for isolating, identifying, growing, and maintaining microorganisms. Isolation and Identification of bacteria The bacteria were isolated and enumerated by culturing them on both selective and non-selective media. Nutrient agar was used for total viable bacterial count (TVBC), while total coliform (TC) and fecal coliform (FC) counts were determined using nutrient broth. After 24 hours of incubation at 37°C, bacterial colonies were identified by their color on each agar plate. Pure cultures were then subjected to further characterization through biochemical tests, including Gram staining, catalase, citrate, and oxidase tests. Biochemical/Confirmatory tests Gram Staining The procedure will be performed. A loopful of sterile distilled water was placed on a clean, grease-free slide using a sterile inoculating loop, and an isolate from the culture was mixed with the water. The smear was air-dried and then gently heat-fixed by quickly passing it over a Bunsen flame. The slide was first stained with crystal violet for 60 seconds, rinsed with water, and then treated with Lugol’s iodine for 30 seconds before rinsing again. It was decolorized with 70% alcohol for 10 seconds, counterstained with Safranin for 60 seconds, and allowed to dry. The slide was then examined under an oil immersion objective. Gram-positive cells appeared purple, while Gram-negative cells were red or pink. Catalase test The catalase test was performed on all bacterial isolates. A drop of hydrogen peroxide was placed on a glass slide, and colonies were picked with a sterile loop and added to the drop. Bubbles were observed, indicating the presence of catalase. Colonies that produce catalase break down hydrogen peroxide into water and oxygen, which is visible as air bubbles escaping from the solution. Citrate test Unique colonies were isolated using a sterilized wire loop and streaked onto citrate agar plates, taking care not to disrupt the agar. The plates were then incubated for 24 hours. Data was collected by observing any color changes that occurred on the agar. Methyl Red Test Five milliliters of glucose phosphate broth (comprising 1g glucose, 0.5% KH 2 PO 4 , 0.5% peptone, and 100mL distilled water) were dispensed into clean test tubes and sterilized. The tubes were then inoculated with the test organisms and incubated at 37°C for 48 hours. After incubation, a few drops of methyl red solution were added to each test tube, and the color change was observed. A red color indicates a positive reaction. Oxidase Test This test involved applying 2–5 drops of freshly prepared oxidase reagent (p-amino dimethylaniline) onto filter paper. The suspected organism was then picked up with a sterile wire loop and mixed with the oxidase reagent. A positive result was indicated by a color change to deep purple, while the absence of a color change indicated a negative result. Coagulase Text This test was conducted to distinguish Staphylococcus aureus from other Staphylococcus species. A clean, grease-free slide was used, and 2-3 drops of normal saline were added. The suspected organism was mixed with the saline, followed by the addition of 1-2 drops of plasma. The slide was then gently rocked. The presence of agglutination indicated a positive result, while the absence of agglutination indicated a negative result. Indole Test An isolate was inoculated in a test tube containing 3mL of sterile tryptone water and incubated at 37°C for 24 hours. After the incubation period, 0.5mL of Kovac’s reagent was added and the tube was gently shaken. This process was repeated for each isolate obtained from the samples. The development of a red color on the surface layer within 10 minutes indicated a positive result, while the absence of color change indicated a negative result. Data analysis Data were collected and presented in tables. The recorded parameters included:Frequency of occurrence of bacterial isolates, Prevalence of bacterial isolates, Bacterial load in each sample, Comparison of bacterial contamination across different vending locations, Identification of the most commonly isolated bacterial species. RESULTS Plate count Table below presents the total bacterial count (TBC) and total coliform count (TTC) of bacterial isolates collected from four different vendors at Adelabu Market, located within the University of Abuja Main Campus. The TBC of bacterial isolates from the vendors ranged between 2.0 x 10 8 and 3.0 x 10 8 CFU/g, while the TTC varied from 1.5 x 10 6 to 2.7 x 10 6 CFU/g. Colony Forming Units of Bacterial Isolates (CFU/g) Samples TBC(CFU/g) TCC(CFU/g) Vendor 1 1 3.0x10 8 2.5x10 6 2 2.8x10 8 2.3x10 6 3 2.5x10 8 1.5x10 6 Vendor 2 4 2.9x10 8 2.8x10 6 5 2.7x10 8 2.5x10 6 6 2.4x10 8 2.7x10 6 Vendor 3 7 2.0x10 8 2.3x10 6 8 2.1x10 8 2.4x10 6 9 2.4x10 8 2.3x10 6 Vendor 4 10 2.5x10 8 2.4x10 6 11 2.3x10 8 2.2x10 6 12 2.4x10 8 2.3x10 6 KEYS: TBC = Total Bacterial Count, TCC = Total Coliform Count Morphological characteristics of bacterial isolates The morphological characteristics of the bacterial isolates are detailed in the Table below . All three isolates displayed an entire edge. Isolate A was cocci in shape, while Isolates B and C were rod-shaped. Regarding color, Isolate A appeared creamy, Isolate B was white, and Isolate C exhibited a blue hue on both general purpose and differential agar. In terms of elevation, Isolates B and C were flat, whereas Isolate A was raised. Optically, Isolate B was translucent, while Isolates A and C were opaque. Morphological characteristics of bacterial isolates I Shape Colour Edge Elevation Surface Optical Suspected Organism A Cocci Cream Entire Raised Smooth Opaque Staphylococcus aureus B Rod White Entire Flat Rough Translucent Bacillus subtilis C Rod Blue Entire Flat Smooth Opaque Pseudomonas aeruginosa KEYS: I= Isolate, A= Isolate one, B= Isolate two, C= Isolate three Biochemical characteristics Two isolates, labeled A and B, were both Gram-positive and tested positive for citrate. Isolate C, on the other hand, tested negative for both indole and methyl red. Isolate A was positive for methyl red but negative for oxidase, while Isolates B and C were oxidase-positive, as summarized in the Table below. Biochemical Tests of Probable Organisms I GR IN CA MR CI OX CO Probable Organism A + - + - + - + Staphylococcus aureus B + - + - + + Bacillus subtilis C - - + - - + Pseudomonas aeruginosa Keys: I= Isolate,+ = Positive,- = Negative,CA= Catalase test,GR= Gram reactionIN= Indole,MR= Methyl Red,CI= Citrate utilization test,OX= Oxidase test,CO= Coagulase test Distributions of occurrence of microbial isolates The frequency of occurrence for each identified isolate based on the microbiological examination is detailed in the Table below In Adelabu Market , Bacillus subtilis, Pseudomonas aeruginosa, and Staphylococcus aureus were consistently found across all four Masa vendors, with a total frequency of 21 occurrences for each of these bacteria, as shown in the Table below . Table 4.4: Distribution of occurrence of microbial isolates Locations Number Isolates of Sample Frequency Vendor 1 3 Bacillus subtilis Staphylococcus aureus 1 2 Vendor 2 4 Bacillus subtilis Pseudomonas aeruginosa Staphylococcus aureus 1 1 2 Vendor 3 5 Bacillus subtilis Pseudomonas aeruginosa 3 2 Vendor 4 4 Bacillus subtilis Staphylococcus aureus 2 2 Total 21 Frequency of Occurrence of microbial isolates from Masa The Table below shows that Bacillus subtilis exhibited the highest frequency of occurrence, appearing nine times, which corresponds to 42.9% of the total occurrences. In contrast, Pseudomonas aeruginosa had the lowest frequency, appearing four times, accounting for 19.0% of the total occurrences. Frequency of Occurrence of microbial isolates from Masa Bacteria Isolates Frequencies of Occurrence Percentages (%) Bacillus subtilis 9 42.9 Pseudomonas aeruginosa 4 19.0 Staphylococcus aureus 8 38.1 Overall Total 21 100 Key: % = Percentage DISCUSSION This study aimed to assess the bacteriological quality of Masa sold at the University of Abuja. Masa samples were collected from various vendors across different vending locations within the university. The findings revealed a high bacterial load in the samples. The total bacterial count (TBC) of isolates ranged from 2.0 x 10⁸ to 3.0 x 10⁸ CFU/g, while the total coliform count (TTC) ranged from 1.5 x 10⁶ to 2.7 x 10⁶ CFU/g, indicating that the Masa was not prepared under hygienic conditions. These results align with Badau et al. (2018), who reported high bacterial counts in stored pap, with TBC ranging from 4.26 x 10² to 8.33 x 10² CFU/g and coliform counts between 1.331 x 10² and 3.14 x 10² CFU/g. Three pathogenic bacteria were isolated from the Masa samples: Bacillus subtilis, Pseudomonas species, and Staphylococcus aureus . This is consistent with Badau et al. (2018), who identified similar microorganisms, including Shigella spp., Salmonella spp., Pseudomonas spp., Escherichia coli, and Staphylococcus spp ., in Masa sold at the University of Maiduguri campus. The presence of Bacillus subtilis is of particular public health concern due to its potential to cause various infections, especially food-borne intoxication, as it is a known agent of food poisoning. Bacillus cereus , a toxin-producing, facultative anaerobic gram-positive bacterium, is commonly found in the environment and can contaminate Masa. When ingested, its toxins can cause gastrointestinal illness, the most recognized manifestation of the disease (McDowell et al. , 2023). Additionally, Pseudomonas aeruginosa was identified as a major contributor to food spoilage and food-borne diseases, as highlighted in a study by Manizhe et al. (2022), which evaluated the prevalence, antibiotic resistance, and virulence factors of P. aeruginosa in Masa products. Furthermore, Staphylococcus aureus contamination has been linked to nasal carriage by food handlers or infected workers, leading to Staphylococcal food-borne disease (SFD), a widespread food-borne illness caused by preformed S. aureus enterotoxins (Kadariya et al. , 2014; Beyene et al. , 2019). Amissah and Owusu (2012) reported that the level of sanitary and hygienic practices by food vendors significantly influences the bacterial load in vended foods. Bacterial isolation and identification from food vendors are crucial for ensuring food safety and protecting public health. The results of this study underscore the presence of harmful bacteria, their distribution, and the frequency of occurrence, emphasizing the need for effective food safety measures. CONCLUSION This study aimed to assess the bacteriological quality of Masa sold at the University of Abuja, resulting in the identification of three bacterial isolates: Bacillus subtilis, Staphylococcus aureus, and Pseudomonas aeruginosa . The total bacterial load of Masa samples from various vendors ranged from 2.0 x 10⁸ to 3.0 x 10⁸ CFU/g, with total coliform counts (TTC) ranging from 1.5 x 10⁶ to 2.7 x 10⁶ CFU/g. The frequency of bacterial occurrence among the isolates was recorded in descending order: Bacillus subtilis (42.9%), Staphylococcus aureus (38.1%), and Pseudomonas aeruginosa (19.0%). This study indicates that Masa may pose a health risk to consumers due to the presence and quantity of pathogenic microorganisms, rendering it unfit for human consumption. RECOMMENDATIONS To enhance the safety and quality of Masa sold, several critical measures should be taken by vendors and food handlers. Implementing these steps can significantly reduce the risk of contamination and ensure that the food is prepared in a hygienic manner: Ensuring that all utensils, equipment, and surfaces used in the preparation of Masa are thoroughly cleaned and sanitized. Vendors should ensure the use of fresh, high-quality ingredients for making Masa. Vendors should be educated on the importance of proper food handling techniques. Food handlers should regularly wash their hands with soap and water before and during the preparation of Masa. Proper storage of Masa ingredients in clean, sealed containers should be maintained to prevent contamination. References Ayo, J.A., Agu, H. and Famoriyo, A.F. (2008). Effect of differet cereal on quality of Masa. Pakistan Journal Nutrition , 7(4): 533. Beyene, G., Mamo, G., Kassa, T., Tasew, G. and Mereta, S.T. (2019). Nasal and Hand Carriage Rate of Staphylococcus aureus among Food Handlers Working in Jimma Town, Southwest Ethiopia. Ethiopian journal of health sciences , 29 (5): 605–612. Badau, M.H., Shadrach, N., Ogori, A.F. and Charles B. (2018). Microbial quality evaluation of masa processed and sold within University of Maiduguri campus. Journal of Bacteriology and Mycology Open Access , 6(3): 205-209. Biswas, S., Parvez, M.A.K., Shafiquzzaman, M., Nahar, S. and Rahman, M.N. (2010). Isolation and characterization of Escherichia coli in ready-to-eat foods vended in Islamic university, kushtia. Journal Bio-Science , 18: 99-103. Choudhury, M., Mahanta, L., Goswami, J., Mazumder, M. and Pegoo, B. (2011). Socio-economic profile and food safety knowledge and practice of street food vendors in the city of Guwahati, Assam, India. Food Control , 22: 196-203. Da-Silva, S.A., Cardoso, R.D.C.V., Góes, J.Â.W., Santos, J.N., Ramos, F.P., De Jesus, R.B. Do-Vale R.S. and Da-Sliva, P.S.T. (2014). Street food on the coast of Salvador, Bahia, Brazil: A study from the socioeconomic and food safety perspectives, Food Control , 40: 78–84. Feglo, P. and Sakyi, K. (2012). Bacterial contamination of street vending food in Kumasi, Ghana. Journal of Medical and Biomedical Sciences , 1(1): 1-8 Amissah, A. and Owusu, J. (2012). Assessing the microbiological quality of foods sold on and around Koriforidua polytechnic campus in Ghana. Annals of Food Science and Technology , 13(1): 60–7. Hertanto, B.S., Nurmalasari, C.D.A., Nuhriawangsa, A.M.P., Cahyadi, M. and Kartikasari, L.R. (2018). The physical and microbiological quality of chicken meat in the different type of enterprise poultry slaughterhouse: A case study in Karanganyar District. IOP Conference Series: Earth and Environmental Science , 102(1): 12–51. Igwe, E. C., Oyebode Y. B. and Dandago, M. A. (2013). Effect of Fermentation Time and Leavening Agent on the Quality of Laboratory Produced and Market Samples of Masa (A Local Cereal Based Puff Batter). African Journal of Food, Agriculture, Nutrition and development , 13(5): 8415-8427. Kadariya, J., Smith, T.C. and Thapaliya, D. (2014). Staphylococcus aureus and staphylococcal food-borne disease: an ongoing challenge in public health. Biomed Research International , https://doi.org/10.1155/2014/827965. Retrieved 11-01-2024. Lucca, A. and Torres, E.A.F.S. (2002). Condições de higiene de "cachorro-quente" comercializado em vias públicas. Revista Saúde Pública , 36: 350-352. Manizhe, R., Abbasali, M., Zohreh, M. and Amirali, A. (2022). Prevalence, Antimicrobial Resistance, and Molecular Description of Pseudomonas aeruginosa Isolated from Meat and Meat Products. Journal of Food Quality , 11. McDowell, R.H., Sands, E.M. and Friedman, H. (2023). Bacillus cereus . Treasure Island: StatPearls Publishing . Available from: https://www.ncbi.nl m.nih.gov/books/NBK459121/. Retrieved 12-01-2024. Nazni, P. and Jaganathan, A, (2014). Study on microbial analysis of street-vended food samples sold in Salem District. International Journal of Research in Biological Sciences , 4(3): 75–78. Owusu-Kwarteng, J. and Akabanda, F. (2014). Soybean Fortification of Maasa: A Ghanaian Fermented Millet-Based Cake. Canadian Journal of Pure and Applied Science , 8(1): 2733-2738. Trafialek, J., Drosinos, E. H. and Kolanowski, W. (2017). Evaluation of street food vendors’ hygienic practices using fast observation questionnaire. Food Control , 80: 350–359. University of Abuja Post-Graduate Student Handbook. (2015). Pp. 5-10 World Health Organisation (2015). WHO’s first ever global estimates of foodborne diseases children under 5 account for almost one third of deaths from https://www.who.int/news/item/03-12-2015-who-sfirst-ever-global-estimates-of-foodborne-diseases-find-children-under-5account-for-almost-one-third-of-deaths. Additional Declarations The authors declare no competing interests. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-6136527","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":422768733,"identity":"f8fbb18b-bece-45de-80de-5a128ad6e87b","order_by":0,"name":"Mabawonku Joshua Temiloluwa","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA/0lEQVRIiWNgGAWjYDACCcYGKIuHgSGhAkgzMzfgVo6h5cEZkBa4CC4tcBYPA+PDNhCDgBb+2c1tEh/32DDw8689JpE4rzaavx2o5UfFNtyW3DnYJjnjWRqD5Ix3aRKJ247nzjjM2MDYc+Y2Ti0GEolt0jwHDjMY3DhjBtRyLLcBqIWZsY2Alj8H/kO1zDmWO58oLQwHDjAYnO8Bammoyd1ASIvEjcRmy54DyTySM/iSLRKOHcjdCNRyEJ9f+GekP7zx44CdHD//2YM3f9TU5c47f/jggx8VuLUAAQsoangYJBJAnMNgoQP41AMB8weIfWB1dQQUj4JRMApGwUgEANHRXnbkEC8JAAAAAElFTkSuQmCC","orcid":"","institution":"University of Abuja","correspondingAuthor":true,"prefix":"","firstName":"Mabawonku","middleName":"Joshua","lastName":"Temiloluwa","suffix":""},{"id":422768734,"identity":"0484afbd-0f7e-425c-93d4-5bc10a4fe82b","order_by":1,"name":"B.O. 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Ogbu","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA/0lEQVRIiWNgGAWjYDACCcYGKIuHgSGhAkgzMzfgVo6h5cEZkBa4CC4tcBYPA+PDNhCDgBb+2c1tEh/32DDw8689JpE4rzaavx2o5UfFNtyW3DnYJjnjWRqD5Ix3aRKJ247nzjjM2MDYc+Y2Ti0GEolt0jwHDjMY3DhjBtRyLLcBqIWZsY2Alj8H/kO1zDmWO58oLQwHDjAYnO8Bammoyd1ASIvEjcRmy54DyTySM/iSLRKOHcjdCNRyEJ9f+GekP7zx44CdHD//2YM3f9TU5c47f/jggx8VuLUAAQsoangYJBJAnMNgoQP41AMB8weIfWB1dQQUj4JRMApGwUgEANHRXnbkEC8JAAAAAElFTkSuQmCC","orcid":"","institution":"University of Abuja","correspondingAuthor":true,"prefix":"","firstName":"J.C.","middleName":"","lastName":"Ogbu","suffix":""}],"badges":[],"createdAt":"2025-03-01 21:12:25","currentVersionCode":1,"declarations":{"humanSubjects":false,"vertebrateSubjects":true,"conflictsOfInterestStatement":false,"humanSubjectEthicalGuidelines":false,"humanSubjectConsent":false,"humanSubjectClinicalTrial":false,"humanSubjectCaseReport":false,"vertebrateSubjectEthicalGuidelines":true},"doi":"10.21203/rs.3.rs-6136527/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-6136527/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":77678528,"identity":"8e91d6f9-908d-45e7-8eaa-ad8a09df66b0","added_by":"auto","created_at":"2025-03-04 08:13:37","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":740873,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-6136527/v1/f49bc109-f422-4414-bf35-ca46aead9159.pdf"}],"financialInterests":"The authors declare no competing interests.","formattedTitle":"\u003cp\u003eAssessment of the Bacteriological Quality of Massa sold in University of Abuja \u003c/p\u003e","fulltext":[{"header":"INTRODUCTION","content":"\u003cp\u003eMasa is a cereal-based, spontaneously fermented street food that is commonly prepared and sold by vendors in public places for direct consumption, often served roadside (Badau \u003cem\u003eet al.\u003c/em\u003e, 2018; Trafialek \u003cem\u003eet al.\u003c/em\u003e, 2017). This ready-to-eat cake has become increasingly popular in developing countries like Nigeria due to its affordability, convenience, and quick availability, particularly in urban areas (Badau \u003cem\u003eet al.\u003c/em\u003e, 2018). Masa is usually made from maize (\u003cem\u003eZea mays\u003c/em\u003e), millet (\u003cem\u003ePennisetum glaucum\u003c/em\u003e), or rice (\u003cem\u003eOryza sativa\u003c/em\u003e), with the choice of cereal depending on the producer\u0026apos;s preference. It is widely consumed as an accompaniment to breakfast porridges, especially in Nigeria\u0026apos;s northern and southern regions (Owuzu-Kwarteng and Akanbada, 2014). Consumers highly value Masa for its brown, crisp edges and mild sour taste, which are considered key quality attributes (Ayo \u003cem\u003eet al.\u003c/em\u003e, 2014). The physical characteristics of Masa, such as thickness, weight, volume, and sensory properties like flavor, aroma, texture, and sourness, can vary significantly based on the type of cereal grain used in its production (Igwe \u003cem\u003eet al.\u003c/em\u003e, 2013).\u003c/p\u003e\n\u003cp\u003eStreet food vending, including the sale of Masa, is a significant source of employment in many developing countries and contributes notably to household incomes (Choudhury \u003cem\u003eet al.\u003c/em\u003e, 2011; Lucca and Torres, 2006; Biswas \u003cem\u003eet al.\u003c/em\u003e, 2010; Feglo and Sakyi, 2012). According to the United Nations Food and Agricultural Organization (2012), approximately 2.5 billion people consume street food every day, underscoring the importance of this sector in global food systems (Da Silva \u003cem\u003eet al.\u003c/em\u003e, 2014). However, ensuring the safety of street food is a major challenge for producers, consumers, and public health officials. Foods that are heavily contaminated with pathogenic or spoilage bacteria are not only unpalatable but also pose significant risks of foodborne illnesses (Hertanto \u003cem\u003eet al.\u003c/em\u003e, 2018). The presence of pathogenic bacteria in Masa, such as those that cause foodborne diseases, raises serious public health concerns (Nazni and Jaganathan, 2014).\u003c/p\u003e\n\u003cp\u003eFoodborne illnesses can result from contamination by bacteria, parasites, toxins, and viruses. For example, \u003cem\u003eSalmonella and Escherichia coli\u003c/em\u003e, two common pathogens, are responsible for significant mortality, with 52,000 and 37,000 deaths annually, respectively (WHO, 2015). The high risk of contamination by pathogens like \u003cem\u003eEscherichia coli, Salmonella, and Shigella\u003c/em\u003e in street foods such as Masa is particularly alarming because these bacteria can cause severe foodborne illnesses, posing serious health risks to consumers. Given the widespread consumption of Masa and its potential for contamination, ensuring the safety of this popular street food is a critical public health priority. The need for strict sanitary measures during the preparation and handling of Masa is evident to mitigate these risks and protect consumer health.\u003c/p\u003e"},{"header":"MATERIALS AND METHODS","content":"\u003cp\u003e\u003cstrong\u003eStudy\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;Area\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe study will be carried out at the University of Abuja, situated in the Federal Capital Territory (FCT), Abuja, Nigeria. Geographically, the university lies between latitude 9.0765\u0026deg; N and longitude 7.3986\u0026deg; E, located on the plains of the Guinean savannah in central Nigeria (University of Abuja Postgraduate Handbook, 2015).\u003c/p\u003e\n\u003cp id=\"_Toc177364721\"\u003e\u003cstrong\u003eSample\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;size\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTwelve (12) samples will be randomly collected from various Masa vendors at different locations within the University of Abuja.\u003c/p\u003e\n\u003cp id=\"_Toc177364722\"\u003e\u003cstrong\u003eSample\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;Collection\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA total of twelve (12) Masa samples were collected from four (4) vendors at the University of Abuja, with three (3) samples taken from each of the four different vendors. These samples were purchased and collected in sterile containers, then transported to the University of Abuja\u0026apos;s Microbiological Laboratory for analysis.\u0026nbsp;\u003c/p\u003e\n\u003cp id=\"_Toc177364723\"\u003e\u003cstrong\u003eMaterials\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;and reagents\u003c/strong\u003e\u003c/p\u003e\n\u003cp id=\"_Toc177364724\"\u003e\u003cstrong\u003eCulture\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;Media\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSalmonella Shigella\u003c/em\u003e agar, Nutrient agar and Eosin-methylene blue agar.\u003c/p\u003e\n\u003cp id=\"_Toc177364725\"\u003e\u003cstrong\u003eGlass\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;Wares\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eMicroscopic Slides, Pipettes, Conical Flasks, Test tubes, Petri dishes\u003c/p\u003e\n\u003cp id=\"_Toc177364726\"\u003e\u003cstrong\u003eReagents\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eDistilled water, Buffered peptone water and hydrogen peroxide (H\u003csub\u003e2\u003c/sub\u003eO\u003csub\u003e2\u003c/sub\u003e)\u003c/p\u003e\n\u003cp id=\"_Toc177364727\"\u003e\u003cstrong\u003eSerial\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;dilution\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSerial dilution was conducted using test tubes, each containing 9ml of distilled water. The syringes used were sterilized between uses by heating the needle over a Bunsen burner. One gram (1g) of finely crushed Masa sample will be added to the first test tube (10⁻\u0026sup1;), which was gently swirled to mix the sample with the water. One milliliter (1ml) of this mixture will be transferred to the second test tube (10⁻\u0026sup2;), and the process was repeated, transferring 1ml from the second to the third test tube (10⁻\u0026sup3;). This procedure was continued to produce a series of dilutions with progressively lower concentrations.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;of media\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eEvery Media were prepared following the manufacturer\u0026rsquo;s instructions, including Nutrient Agar, Eosin-Methylene Blue Agar, and \u003cem\u003eSalmonella Shigella\u003c/em\u003e Agar. Each medium was autoclaved at 121\u0026deg;C for 15 minutes, then poured into Petri dishes and allowed to cool and solidify. These media were utilized for isolating, identifying, growing, and maintaining microorganisms.\u003c/p\u003e\n\u003cp id=\"_Toc177364729\"\u003e\u003cstrong\u003eIsolation\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;and Identification of bacteria\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe bacteria were isolated and enumerated by culturing them on both selective and non-selective media. Nutrient agar was used for total viable bacterial count (TVBC), while total coliform (TC) and fecal coliform (FC) counts were determined using nutrient broth. After 24 hours of incubation at 37\u0026deg;C, bacterial colonies were identified by their color on each agar plate. Pure cultures were then subjected to further characterization through biochemical tests, including Gram staining, catalase, citrate, and oxidase tests.\u003c/p\u003e\n\u003cp id=\"_Toc177364730\"\u003e\u003cstrong\u003eBiochemical/Confirmatory\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;tests\u003c/strong\u003e\u003c/p\u003e\n\u003cp id=\"_Toc177364731\"\u003e\u003cstrong\u003eGram\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;Staining\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe procedure will be performed. A loopful of sterile distilled water was placed on a clean, grease-free slide using a sterile inoculating loop, and an isolate from the culture was mixed with the water. The smear was air-dried and then gently heat-fixed by quickly passing it over a Bunsen flame. The slide was first stained with crystal violet for 60 seconds, rinsed with water, and then treated with Lugol\u0026rsquo;s iodine for 30 seconds before rinsing again. It was decolorized with 70% alcohol for 10 seconds, counterstained with Safranin for 60 seconds, and allowed to dry. The slide was then examined under an oil immersion objective. Gram-positive cells appeared purple, while Gram-negative cells were red or pink.\u003c/p\u003e\n\u003cp id=\"_Toc177364732\"\u003e\u003cstrong\u003eCatalase\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;test\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe catalase test was performed on all bacterial isolates. A drop of hydrogen peroxide was placed on a glass slide, and colonies were picked with a sterile loop and added to the drop. Bubbles were observed, indicating the presence of catalase. Colonies that produce catalase break down hydrogen peroxide into water and oxygen, which is visible as air bubbles escaping from the solution.\u003c/p\u003e\n\u003cp id=\"_Toc177364733\"\u003e\u003cstrong\u003eCitrate\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;test\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eUnique colonies were isolated using a sterilized wire loop and streaked onto citrate agar plates, taking care not to disrupt the agar. The plates were then incubated for 24 hours. Data was collected by observing any color changes that occurred on the agar.\u003c/p\u003e\n\u003cp id=\"_Toc177364734\"\u003e\u003cstrong\u003eMethyl\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;Red Test\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFive milliliters of glucose phosphate broth (comprising 1g glucose, 0.5% KH\u003csub\u003e2\u003c/sub\u003ePO\u003csub\u003e4\u003c/sub\u003e, 0.5% peptone, and 100mL distilled water) were dispensed into clean test tubes and sterilized. The tubes were then inoculated with the test organisms and incubated at 37\u0026deg;C for 48 hours. After incubation, a few drops of methyl red solution were added to each test tube, and the color change was observed. A red color indicates a positive reaction.\u003c/p\u003e\n\u003cp id=\"_Toc177364735\"\u003e\u003cstrong\u003eOxidase\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;Test\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis test involved applying 2\u0026ndash;5 drops of freshly prepared oxidase reagent (p-amino dimethylaniline) onto filter paper. The suspected organism was then picked up with a sterile wire loop and mixed with the oxidase reagent. A positive result was indicated by a color change to deep purple, while the absence of a color change indicated a negative result.\u003c/p\u003e\n\u003cp id=\"_Toc177364736\"\u003e\u003cstrong\u003eCoagulase\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;Text\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis test was conducted to distinguish \u003cem\u003eStaphylococcus aureus\u003c/em\u003e from other \u003cem\u003eStaphylococcus\u003c/em\u003e species. A clean, grease-free slide was used, and 2-3 drops of normal saline were added. The suspected organism was mixed with the saline, followed by the addition of 1-2 drops of plasma. The slide was then gently rocked. The presence of agglutination indicated a positive result, while the absence of agglutination indicated a negative result.\u003c/p\u003e\n\u003cp id=\"_Toc177364737\"\u003e\u003cstrong\u003eIndole\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;Test\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAn isolate was inoculated in a test tube containing 3mL of sterile tryptone water and incubated at 37\u0026deg;C for 24 hours. After the incubation period, 0.5mL of Kovac\u0026rsquo;s reagent was added and the tube was gently shaken. This process was repeated for each isolate obtained from the samples. The development of a red color on the surface layer within 10 minutes indicated a positive result, while the absence of color change indicated a negative result.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eData were collected and presented in tables. The recorded parameters included:Frequency of occurrence of bacterial isolates, Prevalence of bacterial isolates, Bacterial load in each sample, Comparison of bacterial contamination across different vending locations, Identification of the most commonly isolated bacterial species.\u003c/p\u003e"},{"header":"RESULTS","content":"\u003cp\u003e\u003cstrong\u003ePlate\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;count\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTable below presents the total bacterial count (TBC) and total coliform count (TTC) of bacterial isolates collected from four different vendors at Adelabu Market, located within the University of Abuja Main Campus. The TBC of bacterial isolates from the vendors ranged between 2.0 x 10\u003csup\u003e8\u003c/sup\u003e and 3.0 x 10\u003csup\u003e8\u003c/sup\u003e CFU/g, while the TTC varied from 1.5 x 10\u003csup\u003e6\u003c/sup\u003e to 2.7 x 10\u003csup\u003e6\u003c/sup\u003e CFU/g.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eColony Forming Units of Bacterial Isolates (CFU/g)\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003eSamples\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003eTBC(CFU/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003eTCC(CFU/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003eVendor 1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e3.0x10\u003csup\u003e8\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.5x10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.8x10\u003csup\u003e8\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.3x10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.5x10\u003csup\u003e8\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e1.5x10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003eVendor 2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.9x10\u003csup\u003e8\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.8x10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.7x10\u003csup\u003e8\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.5x10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.4x10\u003csup\u003e8\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.7x10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003eVendor 3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.0x10\u003csup\u003e8\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.3x10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.1x10\u003csup\u003e8\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.4x10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.4x10\u003csup\u003e8\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.3x10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003eVendor 4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.5x10\u003csup\u003e8\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.4x10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.3x10\u003csup\u003e8\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.2x10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.4x10\u003csup\u003e8\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 208px;\"\u003e\n \u003cp\u003e2.3x10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003eKEYS:\u003c/strong\u003eTBC = Total Bacterial Count, TCC = Total Coliform Count\u003c/p\u003e\n\u003cp id=\"_Toc177364742\"\u003e\u003cstrong\u003eMorphological\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;characteristics of bacterial isolates\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe morphological characteristics of the bacterial isolates are detailed in the Table below . All three isolates displayed an entire edge. Isolate A was cocci in shape, while Isolates B and C were rod-shaped. Regarding color, Isolate A appeared creamy, Isolate B was white, and Isolate C exhibited a blue hue on both general purpose and differential agar. In terms of elevation, Isolates B and C were flat, whereas Isolate A was raised. Optically, Isolate B was translucent, while Isolates A and C were opaque.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMorphological characteristics of bacterial isolates\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 32px;\"\u003e\n \u003cp\u003eI\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 65px;\"\u003e\n \u003cp\u003eShape\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 70px;\"\u003e\n \u003cp\u003eColour\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 61px;\"\u003e\n \u003cp\u003eEdge\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 74px;\"\u003e\n \u003cp\u003eElevation\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 68px;\"\u003e\n \u003cp\u003eSurface\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003eOptical\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 163px;\"\u003e\n \u003cp\u003eSuspected Organism\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 32px;\"\u003e\n \u003cp\u003eA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 65px;\"\u003e\n \u003cp\u003eCocci\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 70px;\"\u003e\n \u003cp\u003eCream\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 61px;\"\u003e\n \u003cp\u003eEntire\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 74px;\"\u003e\n \u003cp\u003eRaised\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 68px;\"\u003e\n \u003cp\u003eSmooth\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003eOpaque\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 163px;\"\u003e\n \u003cp\u003e\u003cem\u003eStaphylococcus aureus\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 32px;\"\u003e\n \u003cp\u003eB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 65px;\"\u003e\n \u003cp\u003eRod\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 70px;\"\u003e\n \u003cp\u003eWhite\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 61px;\"\u003e\n \u003cp\u003eEntire\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 74px;\"\u003e\n \u003cp\u003eFlat\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 68px;\"\u003e\n \u003cp\u003eRough\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003eTranslucent\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 163px;\"\u003e\n \u003cp\u003e\u003cem\u003eBacillus subtilis\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 32px;\"\u003e\n \u003cp\u003eC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 65px;\"\u003e\n \u003cp\u003eRod\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 70px;\"\u003e\n \u003cp\u003eBlue\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 61px;\"\u003e\n \u003cp\u003eEntire\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 74px;\"\u003e\n \u003cp\u003eFlat\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 68px;\"\u003e\n \u003cp\u003eSmooth\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 92px;\"\u003e\n \u003cp\u003eOpaque\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 163px;\"\u003e\n \u003cp\u003e\u003cem\u003ePseudomonas aeruginosa\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003eKEYS:\u0026nbsp;\u003c/strong\u003eI= Isolate, A= Isolate one, B= Isolate two, C= Isolate three\u003c/p\u003e\n\u003cp id=\"_Toc177364743\"\u003e\u003cstrong\u003eBiochemical\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;characteristics\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTwo isolates, labeled A and B, were both Gram-positive and tested positive for citrate. Isolate C, on the other hand, tested negative for both indole and methyl red. Isolate A was positive for methyl red but negative for oxidase, while Isolates B and C were oxidase-positive, as summarized in the Table below.\u003c/p\u003e\n\u003cp id=\"_Toc177365419\"\u003e\u003cstrong\u003eBiochemical\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;Tests of Probable Organisms\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 62px;\"\u003e\n \u003cp\u003eI\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eGR\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 63px;\"\u003e\n \u003cp\u003eIN\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eMR\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 63px;\"\u003e\n \u003cp\u003eCI\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eOX\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003eCO\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 118px;\"\u003e\n \u003cp\u003eProbable Organism\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 62px;\"\u003e\n \u003cp\u003eA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 63px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 63px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 118px;\"\u003e\n \u003cp\u003e\u003cem\u003eStaphylococcus aureus\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 62px;\"\u003e\n \u003cp\u003eB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 63px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 63px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 118px;\"\u003e\n \u003cp\u003e\u003cem\u003eBacillus subtilis\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 62px;\"\u003e\n \u003cp\u003eC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 63px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 63px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 64px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 118px;\"\u003e\n \u003cp\u003e\u003cem\u003ePseudomonas aeruginosa\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003eKeys:\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eI= Isolate,+ = Positive,- = Negative,CA= Catalase test,GR= Gram reactionIN= Indole,MR= Methyl Red,CI= Citrate utilization test,OX= Oxidase test,CO= Coagulase test\u003c/p\u003e\n\u003cp id=\"_Toc177364744\"\u003e\u003cstrong\u003eDistributions\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;of occurrence of microbial isolates\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe frequency of occurrence for each identified isolate based on the microbiological examination is detailed in the Table below In Adelabu Market\u003cem\u003e, Bacillus subtilis, Pseudomonas aeruginosa, and Staphylococcus aureus\u003c/em\u003e were consistently found across all four Masa vendors, with a total frequency of 21 occurrences for each of these bacteria, as shown in the Table below .\u003c/p\u003e\n\u003cp id=\"_Toc177365420\"\u003e\u003cstrong\u003eTable\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;4.4: Distribution of occurrence of microbial isolates\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003eLocations\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003eNumber\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003eIsolates of Sample\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003eFrequency\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003eVendor 1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e\u003cem\u003eBacillus subtilis\u003c/em\u003e\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eStaphylococcus aureus\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003eVendor 2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e\u003cem\u003eBacillus subtilis\u003c/em\u003e\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePseudomonas aeruginosa\u003c/em\u003e\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eStaphylococcus aureus\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003eVendor 3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e\u003cem\u003eBacillus subtilis\u003c/em\u003e\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePseudomonas aeruginosa\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003eVendor 4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e\u003cem\u003eBacillus subtilis\u003c/em\u003e\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eStaphylococcus aureus\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003eTotal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 156px;\"\u003e\n \u003cp\u003e21\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp id=\"_Toc177364745\"\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrequency\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;of Occurrence of microbial isolates from Masa\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe Table below shows that\u0026nbsp;\u003cem\u003eBacillus subtilis\u003c/em\u003e exhibited the highest frequency of occurrence, appearing nine times, which corresponds to 42.9% of the total occurrences. In contrast,\u0026nbsp;\u003cem\u003ePseudomonas aeruginosa\u003c/em\u003e had the lowest frequency, appearing four times, accounting for 19.0% of the total occurrences.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrequency of Occurrence of microbial isolates from Masa\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 252px;\"\u003e\n \u003cp\u003eBacteria Isolates\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 198px;\"\u003e\n \u003cp\u003eFrequencies of Occurrence\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 173px;\"\u003e\n \u003cp\u003ePercentages (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 252px;\"\u003e\n \u003cp\u003e\u003cem\u003eBacillus subtilis\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 198px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 173px;\"\u003e\n \u003cp\u003e42.9\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 252px;\"\u003e\n \u003cp\u003e\u003cem\u003ePseudomonas aeruginosa\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 198px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 173px;\"\u003e\n \u003cp\u003e19.0\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 252px;\"\u003e\n \u003cp\u003e\u003cem\u003eStaphylococcus aureus\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 198px;\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 173px;\"\u003e\n \u003cp\u003e38.1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 252px;\"\u003e\n \u003cp\u003eOverall Total\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 198px;\"\u003e\n \u003cp\u003e21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 173px;\"\u003e\n \u003cp\u003e100\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003eKey:\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e% = Percentage\u003c/p\u003e"},{"header":"DISCUSSION","content":"\u003cp\u003eThis study aimed to assess the bacteriological quality of Masa sold at the University of Abuja. Masa samples were collected from various vendors across different vending locations within the university. The findings revealed a high bacterial load in the samples. The total bacterial count (TBC) of isolates ranged from 2.0 x 10⁸ to 3.0 x 10⁸ CFU/g, while the total coliform count (TTC) ranged from 1.5 x 10⁶ to 2.7 x 10⁶ CFU/g, indicating that the Masa was not prepared under hygienic conditions. These results align with Badau \u003cem\u003eet al.\u003c/em\u003e (2018), who reported high bacterial counts in stored pap, with TBC ranging from 4.26 x 10\u0026sup2; to 8.33 x 10\u0026sup2; CFU/g and coliform counts between 1.331 x 10\u0026sup2; and 3.14 x 10\u0026sup2; CFU/g.\u003c/p\u003e\n\u003cp\u003eThree pathogenic bacteria were isolated from the Masa samples: \u003cem\u003eBacillus subtilis, Pseudomonas species, and Staphylococcus aureus\u003c/em\u003e. This is consistent with Badau \u003cem\u003eet al.\u003c/em\u003e (2018), who identified similar microorganisms, including \u003cem\u003eShigella spp., Salmonella spp., Pseudomonas spp., Escherichia coli, and Staphylococcus\u003c/em\u003e \u003cem\u003espp\u003c/em\u003e., in Masa sold at the University of Maiduguri campus. The presence of \u003cem\u003eBacillus subtilis\u003c/em\u003e is of particular public health concern due to its potential to cause various infections, especially food-borne intoxication, as it is a known agent of food poisoning. \u003cem\u003eBacillus cereus\u003c/em\u003e, a toxin-producing, facultative anaerobic gram-positive bacterium, is commonly found in the environment and can contaminate Masa. When ingested, its toxins can cause gastrointestinal illness, the most recognized manifestation of the disease (McDowell \u003cem\u003eet al.\u003c/em\u003e, 2023).\u003c/p\u003e\n\u003cp\u003eAdditionally, \u003cem\u003ePseudomonas aeruginosa\u003c/em\u003e was identified as a major contributor to food spoilage and food-borne diseases, as highlighted in a study by Manizhe \u003cem\u003eet al.\u003c/em\u003e (2022), which evaluated the prevalence, antibiotic resistance, and virulence factors of \u003cem\u003eP. aeruginosa\u0026nbsp;\u003c/em\u003ein Masa products. Furthermore, \u003cem\u003eStaphylococcus aureus\u003c/em\u003e contamination has been linked to nasal carriage by food handlers or infected workers, leading to Staphylococcal food-borne disease (SFD), a widespread food-borne illness caused by preformed \u003cem\u003eS. aureus\u003c/em\u003e enterotoxins (Kadariya \u003cem\u003eet al.\u003c/em\u003e, 2014; Beyene \u003cem\u003eet al.\u003c/em\u003e, 2019). Amissah and Owusu (2012) reported that the level of sanitary and hygienic practices by food vendors significantly influences the bacterial load in vended foods. Bacterial isolation and identification from food vendors are crucial for ensuring food safety and protecting public health. The results of this study underscore the presence of harmful bacteria, their distribution, and the frequency of occurrence, emphasizing the need for effective food safety measures.\u003c/p\u003e"},{"header":"CONCLUSION ","content":"\u003cp\u003eThis study aimed to assess the bacteriological quality of Masa sold at the University of Abuja, resulting in the identification of three bacterial isolates: \u003cem\u003eBacillus subtilis, Staphylococcus aureus, and Pseudomonas aeruginosa\u003c/em\u003e. The total bacterial load of Masa samples from various vendors ranged from 2.0 x 10⁸ to 3.0 x 10⁸ CFU/g, with total coliform counts (TTC) ranging from 1.5 x 10⁶ to 2.7 x 10⁶ CFU/g. The frequency of bacterial occurrence among the isolates was recorded in descending order: Bacillus subtilis (42.9%), Staphylococcus aureus (38.1%), and Pseudomonas aeruginosa (19.0%). This study indicates that Masa may pose a health risk to consumers due to the presence and quantity of pathogenic microorganisms, rendering it unfit for human consumption.\u003c/p\u003e"},{"header":"RECOMMENDATIONS ","content":"\u003cp\u003eTo enhance the safety and quality of Masa sold, several critical measures should be taken by vendors and food handlers. Implementing these steps can significantly reduce the risk of contamination and ensure that the food is prepared in a hygienic manner:\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eEnsuring that all utensils, equipment, and surfaces used in the preparation of Masa are thoroughly cleaned and sanitized.\u003c/p\u003e\n\u003cp\u003eVendors should ensure the use of fresh, high-quality ingredients for making Masa.\u003c/p\u003e\n\u003cp\u003eVendors should be educated on the importance of proper food handling techniques.\u003c/p\u003e\n\u003cp\u003eFood handlers should regularly wash their hands with soap and water before and during the preparation of Masa.\u003c/p\u003e\n\u003cp\u003eProper storage of Masa ingredients in clean, sealed containers should be maintained to prevent contamination.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAyo, J.A., Agu, H. and Famoriyo, A.F. (2008). Effect of differet cereal on quality of Masa. \u003cem\u003ePakistan\u003c/em\u003e\u003cem\u003e Journal Nutrition\u003c/em\u003e, 7(4): 533. \u003c/li\u003e\n\u003cli\u003eBeyene, G., Mamo, G., Kassa, T., Tasew, G. and Mereta, S.T. (2019). Nasal and Hand Carriage Rate of \u003cem\u003eStaphylococcus aureus\u003c/em\u003e among Food Handlers Working in Jimma Town, Southwest Ethiopia. \u003cem\u003eEthiopian journal of health sciences\u003c/em\u003e, \u003cem\u003e29\u003c/em\u003e(5): 605\u0026ndash;612. \u003c/li\u003e\n\u003cli\u003eBadau, M.H., Shadrach, N., Ogori, A.F. and Charles B. (2018). Microbial quality evaluation of masa processed and sold within University of Maiduguri campus. \u003cem\u003eJournal of Bacteriology and Mycology Open Access\u003c/em\u003e, 6(3): 205-209. \u003c/li\u003e\n\u003cli\u003eBiswas, S., Parvez, M.A.K., Shafiquzzaman, M., Nahar, S. and Rahman, M.N. (2010). Isolation and characterization of Escherichia coli in ready-to-eat foods vended in Islamic university, kushtia. \u003cem\u003eJournal Bio-Science\u003c/em\u003e, 18: 99-103. \u003c/li\u003e\n\u003cli\u003eChoudhury, M., Mahanta, L., Goswami, J., Mazumder, M. and Pegoo, B. (2011). Socio-economic profile and food safety knowledge and practice of street food vendors in the city of Guwahati, Assam, India. \u003cem\u003eFood Control\u003c/em\u003e, 22: 196-203. \u003c/li\u003e\n\u003cli\u003eDa-Silva, S.A., Cardoso, R.D.C.V., G\u0026oacute;es, J.\u0026Acirc;.W., Santos, J.N., Ramos, F.P., De Jesus, R.B. Do-Vale R.S. and Da-Sliva, P.S.T. (2014). Street food on the coast of Salvador, Bahia, Brazil: A study from the socioeconomic and food safety perspectives, \u003cem\u003eFood Control\u003c/em\u003e, 40: 78\u0026ndash;84. \u003c/li\u003e\n\u003cli\u003eFeglo, P. and Sakyi, K. (2012). Bacterial contamination of street vending food in Kumasi, Ghana. \u003cem\u003eJournal of Medical and Biomedical Sciences\u003c/em\u003e, 1(1): 1-8 \u003c/li\u003e\n\u003cli\u003eAmissah, A. and Owusu, J. (2012). Assessing the microbiological quality of foods sold on and around Koriforidua polytechnic campus in Ghana. \u003cem\u003eAnnals of Food Science and Technology\u003c/em\u003e,\u003cem\u003e \u003c/em\u003e13(1): 60\u0026ndash;7. \u003c/li\u003e\n\u003cli\u003eHertanto, B.S., Nurmalasari, C.D.A., Nuhriawangsa, A.M.P., Cahyadi, M. and Kartikasari, L.R. (2018). The physical and microbiological quality of chicken meat in the different type of enterprise poultry slaughterhouse: A case study in Karanganyar District.\u003cem\u003e IOP Conference Series: Earth and Environmental Science\u003c/em\u003e, 102(1): 12\u0026ndash;51. \u003c/li\u003e\n\u003cli\u003eIgwe, E. C., Oyebode Y. B. and Dandago, M. A. (2013). Effect of Fermentation Time and Leavening Agent on the Quality of Laboratory Produced and Market Samples of Masa (A Local Cereal Based Puff Batter). \u003cem\u003eAfrican Journal of Food, Agriculture, Nutrition and development\u003c/em\u003e, 13(5): 8415-8427. \u003c/li\u003e\n\u003cli\u003eKadariya, J., Smith, T.C. and Thapaliya, D. (2014). \u003cem\u003eStaphylococcus aureus\u003c/em\u003e and staphylococcal food-borne disease: an ongoing challenge in public health. \u003cem\u003eBiomed Research International\u003c/em\u003e, https://doi.org/10.1155/2014/827965. Retrieved 11-01-2024. \u003c/li\u003e\n\u003cli\u003eLucca, A. and Torres, E.A.F.S. (2002). Condi\u0026ccedil;\u0026otilde;es de higiene de \u0026quot;cachorro-quente\u0026quot; comercializado em vias p\u0026uacute;blicas. \u003cem\u003eRevista Sa\u0026uacute;de P\u0026uacute;blica\u003c/em\u003e, 36: 350-352. \u003c/li\u003e\n\u003cli\u003eManizhe, R., Abbasali, M., Zohreh, M. and Amirali, A. (2022). Prevalence, Antimicrobial Resistance, and Molecular Description of \u003cem\u003ePseudomonas aeruginosa\u003c/em\u003e Isolated from Meat and Meat Products. \u003cem\u003eJournal of Food Quality\u003c/em\u003e, 11. \u003c/li\u003e\n\u003cli\u003eMcDowell, R.H., Sands, E.M. and Friedman, H. (2023). \u003cem\u003eBacillus cereus\u003c/em\u003e. \u003cem\u003eTreasure Island: StatPearls Publishing\u003c/em\u003e. Available from: https://www.ncbi.nl m.nih.gov/books/NBK459121/. Retrieved 12-01-2024. \u003c/li\u003e\n\u003cli\u003eNazni, P. and Jaganathan, A, (2014). Study on microbial analysis of street-vended food samples sold in Salem District. \u003cem\u003eInternational Journal of Research in Biological Sciences\u003c/em\u003e, 4(3): 75\u0026ndash;78. \u003c/li\u003e\n\u003cli\u003eOwusu-Kwarteng, J. and Akabanda, F. (2014). Soybean Fortification of Maasa: A Ghanaian Fermented Millet-Based Cake. \u003cem\u003eCanadian Journal of Pure and Applied Science\u003c/em\u003e, 8(1): 2733-2738. \u003c/li\u003e\n\u003cli\u003eTrafialek, J., Drosinos, E. H. and Kolanowski, W. (2017). Evaluation of street food vendors\u0026rsquo; hygienic practices using fast observation questionnaire. \u003cem\u003eFood Control\u003c/em\u003e, 80: 350\u0026ndash;359. \u003c/li\u003e\n\u003cli\u003eUniversity of Abuja Post-Graduate Student Handbook. (2015). Pp. 5-10 \u003c/li\u003e\n\u003cli\u003eWorld Health Organisation (2015). \u003cem\u003eWHO\u0026rsquo;s first ever global estimates of foodborne diseases children under 5 account for almost one third of deaths\u003c/em\u003e from https://www.who.int/news/item/03-12-2015-who-sfirst-ever-global-estimates-of-foodborne-diseases-find-children-under-5account-for-almost-one-third-of-deaths. \u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"University of Abuja","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Bacteriological, Massa, University of Abuja ","lastPublishedDoi":"10.21203/rs.3.rs-6136527/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-6136527/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eMasa, a traditional Nigerian food made from fermented grains, is widely popular across various regions, particularly among students at the University of Abuja. Despite its popularity, the safety of Masa sold by street vendors is a significant public health concern due to poor hygienic practices during its preparation and handling, which can lead to contamination by pathogenic microorganisms. To assess the bacteriological quality of Masa within the University of Abuja, twelve samples were collected from four vendors on campus and analyzed using standard microbiological methods. The findings revealed a substantial bacterial presence, with total bacterial counts ranging from 2.0\u0026times;10⁸ to 3.0\u0026times;10⁸ CFU/g and total coliform counts between 1.5\u0026times;10⁶ and 2.7\u0026times;10⁶ CFU/g. The study identified three bacterial species: \u003cem\u003eBacillus subtilis, Pseudomonas aeruginosa, and Staphylococcus aureus\u003c/em\u003e, which are known to pose serious health risks. The presence of these pathogens underscores the potential danger of consuming Masa from these vendors, as the high bacterial load renders the samples unsafe for consumption. This research highlights the urgent need for improved sanitary measures in the preparation and vending processes of Masa to safeguard public health and ensure the safety of consumers.\u003c/p\u003e","manuscriptTitle":"Assessment of the Bacteriological Quality of Massa sold in University of Abuja","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-03-04 08:05:33","doi":"10.21203/rs.3.rs-6136527/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"9a78343d-9657-4cc7-bb03-65828eb9f6ed","owner":[],"postedDate":"March 4th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":45061637,"name":"Biotechnology and Bioengineering"},{"id":45061638,"name":"General Microbiology"}],"tags":[],"updatedAt":"2025-03-04T08:05:33+00:00","versionOfRecord":[],"versionCreatedAt":"2025-03-04 08:05:33","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-6136527","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-6136527","identity":"rs-6136527","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}