Assessment of the Bacteriological Quality of Massa sold in University of Abuja

Masa, a traditional Nigerian food made from fermented grains, is widely popular across various regions, particularly among students at the University of Abuja. Despite its popularity, the safety of Masa sold by street vendors is a significant public health concern due to poor hygienic practices during its preparation and handling, which can lead to contamination by pathogenic microorganisms. To assess the bacteriological quality of Masa within the University of Abuja, twelve samples were collected from four vendors on campus and analyzed using standard microbiological methods. The findings revealed a substantial bacterial presence, with total bacterial counts ranging from 2.0×10⁸ to 3.0×10⁸ CFU/g and total coliform counts between 1.5×10⁶ and 2.7×10⁶ CFU/g. The study identified three bacterial species: Bacillus subtilis, Pseudomonas aeruginosa, and Staphylococcus aureus , which are known to pose serious health risks. The presence of these pathogens underscores the potential danger of consuming Masa from these vendors, as the high bacterial load renders the samples unsafe for consumption. This research highlights the urgent need for improved sanitary measures in the preparation and vending processes of Masa to safeguard public health and ensure the safety of consumers.