Abstract
Flours that form the staple foods of Nigerians were sampled from the market to assay for Bacillus cereus contamination and the ability of the toxigenic strain to survive their normal cooking temperatures. Out of a total of 300 samples collected, five (2.0%) were without detectable levels of B. cereus, 84 (28.0%) were present at 1 × 10 3 cells/g; 194 (64.7%) were present at 1 × 10 4 cells/g and 22(7.3%) at 1 × 10 5 cells/g. All the samples were equally contaminated with high levels of bacteria. Of the 72 isolates tested for enterotoxin production, 33 (45.8%) were toxigenic by the ileal loop test. One of the toxigenic strains tested survived the preparation temperature of the ‘foo-foo’ and was able to initiate growth in the sample ‘tuwo’.
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