Abstract

The study screened for bacterial endospores in ready to eat fried foods sold in the evenings on roadside table-stands by food vendors in Mbuoshimini Area of Port Harcourt. Presence of bacteria endospores in fried foods, particular leftovers poses serious threat because the bacteria is resilient and can survive low frying temperatures. Fifteen (15) samples each of beans-paste (akara), fried potato and fried yam each were collected/purchased and taken to the laboratory for aerobic and anaerobic bacteria analysis. Result from the analysis showed a mean aerobic bacterium counts of 7 x 10³, 2 x 10³ and 1 x 10³ CFU/g for beans-paste (akara), fried potato and fried yam respectively. However, no anaerobic bacteria counts were noted as anaerobic colonial observation was visibly absent. A total of thirty-four (34) aerobic bacteria isolates were recovered, from which two (2) genera, Bacillus and Proteus were identified. All Bacillus identified, showed spores at the terminal ends of the rods on viewed under the microscope. However, Proteus Genius showed no spore formation. The implication thereof is that food vendors should beef up their heating or reheating control measures to at least 74⁰C to ensure non -survival of aerobic bacteria particularly, the Bacillus and eventually the safety and health of fried food consumers.