MICROBIOLOGICAL

This project focused on checking the microbiological quality of different snacks sold within the University of Benin campus. The study was carried out to find out if the snacks commonly eaten by students are safe and free from harmful microorganisms. Snacks such as meat pie, chicken pie, egg roll, fish roll, doughnut, and puff-puff were selected because these foods are among the most popular foods sold by vendors around the school. Samples were collected from various vending points across the university and analyzed using standard laboratory methods. The total number of bacteria and fungi present in each snack was determined, and the organisms were identified using gram staining and biochemical tests. Antibiotic sensitivity tests were also performed to know how the bacterial isolates responded to common antibiotics. The results showed that all the snacks contained microorganisms, but at different levels. Egg roll and meat pie had the highest bacterial counts, while puff-puff showed the lowest. Common bacteria found included Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, and Bacillus subtilis, while fungi such as Aspergillus niger and Candida albicans were also isolated. Some bacteria were resistant to certain antibiotics but remained sensitive to others. This study concludes that while most snacks sold within the University of Benin are within acceptable limits of microbial safety, the presence of some harmful microorganisms shows that hygiene during preparation and handling needs to be improved. Regular health checks for food handlers and proper hygiene education are strongly recommended to prevent foodborne infections among students.