Isolation and Identification of Bacteria Associated with Beans Cake (Kosai) Sold in Adamawa State University Mubi

This study investigated the microbial contamination of bean cake samples collected from different locations in Adamawa State University, Mubi. A total of 18 samples six samples from each location, were collected and analyzed for microbial contamination using three methods: hand picking into a clean container, hand picking into a clean container with hand wrapped in clean nylon, and picking with a fork into a clean container. The results showed a high level of microbial contamination in the bean cake samples, with Staphylococcus spp. being the most frequently isolated microorganism, followed by Escherichia coli, Streptococcus spp., Salmonella spp., Bacillus aureus, and Bacillus subtilis. The study also characterized and identified six bacterial isolates based on physical and biochemical properties. The frequency of occurrence of microbial isolates from bean cake samples was determined, and the results showed a high microbial load in the samples, ranging from 300 x 10^6 to 730 x 10^6 CFU/g. The study reveals that bean cake samples have a high frequency of microbial occurrence, indicating a risk of foodborne ses. The use of a fork for picking samples seemed to reduce the level of contamination in some cases. The findings of this study are consistent with those of other authors, who have reported high levels of microbial contamination in bean cake samples and the presence of pathogenic microorganisms. This study highlights the need for proper handling and processing of food to prevent contamination and ensure public health safety.