S.E. Omonigho

African salad popularly called “Abacha, "Abacha Ncha" or "Abacha and Ugba” contains lots of fresh raw vegetables and other ingredients which can be consumed without cooking. It is widely accessed for it is composed of food ingredients known to be rich in protein, carbohydrate, vitamins and minerals. The aim of this study was to determine the bacteriological quality of ready-to-eat African salads sold around the University of Benin, Ugbowo campus area, Edo state. Ready-to-eat African salad samples were purchased with and without "ugba" condiment from sellers in the Ugbowo campus area. All samples were serially diluted and inoculated on Nutrient agar, Eosin Methylene blue (EMB) agar and Simmons citrate agar. Bacterial counts from this study ranged from 5.15±0.50 to 9.75 ± 1.06 x 10
4.cfu/g. Pure cultures were obtained and seven different isolates were identified using cultural, morphological and biochemical characteristics. The isolates include Bacillus sp., Salmonella so., Staphylococcus aureus, Citrobacter sp., Streptococcus sp., Staphylococcus sp. and Micrococcus sp. Bacillus sp. had the highest percentage frequency of 29.41% while Staphylococcus sp. had the lowest percentage frequency of 5.88%. The presence of Salmonella sp. in the ready to eat African salad samples indicates poor hygienic practice during the processing of these foods which can pose a great health risk to consumers.