Microbiological Quality and Pathogenic Bacterial Contamination of Selected Street-Vended Ready-to-Eat Foods (Suya, Fura da Nono, Rice with Stew, and Wara) in Patigi, Kwara State, Nigeria

Street-vended ready-to-eat (RTE) foods are widely consumed in Nigeria but may pose public health risks when prepared and sold under inadequate hygienic conditions. Consequently, the objective of this paper was to investigate the microbiological quality and pathogenic bacterial contamination of selected street-vended ready-to-eat (RTE) foods, including suya, nono with fura, rice with stew, and cheese (wara), in Patigi, Kwara State, Nigeria, using standard culture-based and biochemical methods. Total viable microbial counts ranged from 2.5 × 10⁴ to 5.1 × 10⁴ CFU/ml, while total coliform counts ranged from 2.5 × 10⁴ to 4.6 × 10⁴ CFU/ml, exceeding acceptable limits for RTE foods. Five pathogenic bacteria were identified: Escherichia coli, Salmonella spp., Staphylococcus aureus, Shigella spp., and Listeria monocytogenes. E. coli and S. aureus were detected in all samples (100%), Salmonella spp. in 75%, and Shigella spp. and L. monocytogenes each in 50% of the samples. Nono + fura and cheese (wara) exhibited the highest microbial loads and pathogen diversity. The findings indicate significant microbial contamination of street-vended RTE foods in Patigi, reflecting inadequate hygiene and handling practices. Regular microbiological monitoring, improved vendor hygiene training, and strengthened food safety oversight are recommended to reduce the risk of foodborne illnesses in the area.