Microbiological Quality and Food Safety Assessment of Vended Jollof Rice: Prevalence of Pathogenic Bacteria in Restaurants Serving Nnamdi Azikiwe University, Awka

Jollof rice, a culturally significant and widely consumed delicacy across West Africa, is a staple food frequently sold in restaurants and food outlets. Despite its popularity, little attention has been given to its microbiological safety. This study aimed to examine the microbial quality of Jollof Rice sold in selected restaurants in Nnamdi Azikiwe University, Awka. A total of 4 samples were collected and analyzed using cultural and biochemical tests to identify food borne pathogens. The parameters assessed included total viable count, coliform count, and the presence of specific organisms such as Escherichia coli and Staphylococcus aureus. The result revealed presence of coliform (enterobacter and klebsiella spp.) and S. aureus. Results revealed that while some samples (JF1 and JF3 from Nutrient Agar, JF1 and JF2 from Eosin Methylene Blue Agar and JF1, JF2 and JF4 from Mannitol Salt Agar) met acceptable microbiology standards ranging from no growth to 7.0×102 CFU/ml, others (JF4 and JF4 from MSA and EMB) exceeded the acceptable limits set by food safety guidelines (1.45×102 and 3.1×102) indicating poor handling and possible contamination. The presence of coliform and S. aureus in several sample suggests lapses in hygiene practices during preparation and storage. These findings suggest that Jollof rice served in restaurants may pose public health risks if proper food safety measures are not implemented. The study recommends enhanced hygiene training, stricter regulation and routine microbial testing to ensure food safety in restaurant settings.