Table 2 Percentage of occurrence of bacteria species isolated from Ready-to-eat foods sold in Akure metropolis
Bacterial isolates | Ready to | Eat food | Sample | Spoilt food | Sample | ||
|---|---|---|---|---|---|---|---|
Moimoi N1 = 20 | Fried Rice N2 = 20 | Suya N3 = 20 | White rice N4 = 20 | Spoilt rice N5 = 1 | Spoilt Moimoi N6 = 1 | Spoilt Suya N6 = 1 | |
Staphylococcus gallinarum | 66% | – | – | 33% | 100% | – | |
Citrobacter freundii | – | – | – | – | – | 100% | 100% |
Enterobacter (Cronobacter) sakzaki | 33% | 50% | 25% | – | 100% | 100% | 100% |
Salmonella enterica subsp enterica | 33% | – | 66% | – | 100% | ||
Enterococcus casseliflavus | – | – | 25% | – | – | – | |
Enterobacter nimipressuralis | – | – | 50% | 100% | |||
Staphylococcus heamolyticus | 33% | – | – | – | – | – | |
Klebsiella pnuemoniae | – | 50% | – | – | – | – | |
Bacillus cereus | – | – | 25% | 33% | – | – | 100% |
Escherichia coli | 33% | – | 25% | – | – | – | |
Kocuria varians | – | 50% | – | – | – | – | |
Staphylococcus aureus | – | – | 20% | – | 100% | – | 100% |
Streptococcus salivarius subsp: thermophilus | – | – | – | – | 100% | – | |
Kluyveria intermedia | – | – | – | 33% | – | – | |
Escherichia vulneris | 33% | – | – | – | – | 100% | 100% |
Shinwellia pseudoproteus | – | 50% | – | – | – | – | |
Pseudomonas aeruginosa | – | – | – | – | – | 100% | 100% |
Serratia liquefaciens | – | – | 25% | – | – | – | |
Enteric group 69 | 33% | – | – | – | – | – | |
Pectobacterium carotovorum | – | – | – | – | – | 100% | |
Salmonella typhi | – | – | 50% | – | – | – | |
Pantoea agglomerans | – | – | – | – | 100% | – |