DOI: 10.36347/sjams.2022.v10i06.027

Pages: 1031-1038

The aim of the study was to assess microorganisms causing spoilage of food sold in local restaurants in Abuja, Nigeria. The study was done within the context of reducing the prevalence of food borne illnesses caused by microorganisms and to increase reliance of cooked food outside the home. Microorganisms causing spoilage of cooked food in local restaurants in Abuja were investigated. Forty-eight (48) samples were inoculated into three different media (Rice, Beans, Eba, Pounded yam) and analysed biochemically and microbiologically. Four (4) samples each were collected from Omobola Restaurant, Omobokun Restaurant, Mariam Restaurant and Ekiate Restaurant. All the samples were cultured in MacConkey Agar, Nutrient Agar and Potato Dextrose Agar and incubated at 37°C for 24 hours. The forty-eight (48) samples inoculated were all positive for fungi and bacteria isolates, which had the following percentage frequency of occurrence Salmonella typhi 37.5% had the highest prevalence, Staphylococcus spp. 27.5%, Escherichia coli 12.5%, Shigella spp 5.00%, Bacillus spp 15.00% and the Streptococcus spp 2.50% with the lowest prevalence from bacteria isolates. Aspergillus spp 37.50% with the highest prevalence from the fungi isolates, Rhizopus spp 17.50%, Mucor spp 30.00% and Penicillium spp 15.00% with the lowest prevalence.