Microbial Quality Evaluation of Awara (Soybean Cheese) Processed and sold at University of Maiduguri Campus

Abstract

Microbial quality evaluation of Awara sold within University of Maiduguri Borno State was carried out Results indicates that all the samples collected from the four cardinal point were highly contaminated The South East Commercial Area which is the second cardinal point had the highest total aerobic bacteria count of x CFU g and North West Unimaid Quarters which is the fourth cardinal point had the lowest count of x CFU g South East had the highest coliform count of x CFU g while North West had the lowest coliform count of x CFU g Total yeast ranged from x in South East to x CFU g in South West Acada Area Total mould was high in South East with x CFU g while North West had the lowest mould count of x CFU g Staphylococcus count was high in North East Complex Area which ranged from x to x CFU g in North West Unimaid Quarters Although all the Awara samples showed growth on various culture media with varying counts but the population was not high enough to produce effective dose However the need for processors of Awara to adopt strict hygiene practices cannot be overemphasized