Abstract

This study examined the microbial contamination of ready-to-eat (RTE) à la carte foods in selected areas of Delta State, Nigeria. The study adopted a laboratory-based experimental design involving the collection and microbiological analysis of eleven food samples obtained from different food vendors. The samples included cooked rice, fried fish, vegetable soup, salad, bread, and other commonly consumed foods. Standard microbiological procedures were employed for sample preparation, serial dilution, isolation, and identification of microorganisms using culture media such as Nutrient Agar, MacConkey Agar, and Mannitol Salt Agar. Bacterial load was determined using colony-forming units per gram (CFU/g), while biochemical tests were conducted to identify the isolates. The findings revealed varying levels of microbial contamination across the samples, with salad and palm swab samples recording the highest bacterial counts, while fried fish and bread showed relatively lower counts. Several pathogenic microorganisms were identified, including Staphylococcus aureus, Escherichia coli, Salmonella spp., and Bacillus cereus, indicating significant public health risks associated with the consumption of contaminated foods. The study concluded that poor hygiene practices, environmental exposure, and improper food handling contribute significantly to microbial contamination of RTE foods in the study area.