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This study assessed the occurrence of enteropathogenic bacteria in six types of ready-to-eat (RTE) foods sold in Jos Metropolis. A total of 50 samples of “Awara”, “Kunum zaki”, “Masa”, fried groundnut and “Zobo” drink were collected from the street food vendors. Enumeration and Identification of enteropathogenic bacteria was conventionally carried out using standard bacteriological procedures. The result shows varying level (p < 0.05) of bacterial contamination with total aerobic plate count ranging from 5.16 x104 to 1.17 x 105CFU/unit of food. Comparatively, highest mean count of 5.16x 105 CFU/g was observed in “Awara”, while “Zobo drink” had the least microbial load of 6.69 x 104 CFU/g. Predominant bacterial contaminants of the food samples were; Salmonella typhi, Shigella dysentariae and E. coli. Comparatively, E. coli (40%) was the most occurred, followed by Shigella dysentariae 16(32%) and Salmonella typhi 13(26%). Out of the 49 bacterial isolates, 28.57% of them were from “Awara”, followed by “Masa”, and the least from “Zobo” drink (6.12%). This study showed that food were bacteriologically unfit and could serve as a source of diseases outbreak. Therefore, vending of ready to eat food necessitates proper education of food handlers on good personal hygiene, manufacturing and post-handling practices. INTRODUCTION In Nigeria, there is a growing popularity of ready to eat foods among consumers as an integral part of convenient preparation patterns. These categories of foods are normally prepared for immediate purchase and consumption at the point of sale as raw or cooked, hot or chilled. Therefore the consumers of RTE foods are at risk of infection by the contaminating organisms, since these foods are consumed without further heat-treatment. Currently, researches into food-borne human pathogens have identified RTE foods as a veritable source of food borne pathogens (Akinyemi et al., 2012; Oranusi and Braide, 2012: Isibor et al., 2013).  In Nigeria, the upsurge of ready to eat products poses a managerial challenge to the food safety authority for continuous surveillance of the quality of this category of food. This is predicated on lack of good manufacturing practices among most of the processors during the production and distribution system. Commonly, these categories of foods are hawked at public places such as motor parks, streets and market areas with glaring deviation from sanitary practices. In most cases poor handling methods such as the use of contaminated water and un-sanitized processing equipment are traditionally apparent (Shamsudden and Ameh, 2008; Abdoma, 2008). Inappropriate holding temperature that characterized the itinerant handling of ready to eat foods could also be a major factor in the increased microbial load (Barro et al., 2006). Consequently, street food safety has remained a major public health concern globally, and more importantly in Nigeria were the regulation of this critical sector is virtually non-existent. Due to these, great concern had been raised among co-workers on its increased consumption and human infections (Yah et al., 2009; Akinyemi et al., 2012; Isibor et al., 2013). This is coming from consistent global reported incidence of food borne illnesses that account for approximately 3.3 12.3 million cases and a record of 3900 deaths each year in developed countries such as in United States (Buzby and Roberts, 1997). Predominantly, a list of 10 of the biggest U.S. outbreaks in 2013 reported E. coli O157:H7, Salmonella with 35 416 sick and foodborne parasite due to Cyclospora from salads and cilantro with 631people sick (James, 2013).  A survey in Lagos-Nigeria 1999  –  2008, reported a total of 85,187 confirmed cases of Salmonellosis associated food borne infections with 880 deaths (Akinyemi et al., 2012). Similarly, a higher occurrence of 24.7% associated infection due to ready-to-eat salad had been reported in Calabar (Udo et al., 2009). Commonly, Salmonella spp., L. monocytogenes, and Y. enterocolitica are responsible for most frequent outbreaks associated with consumption of contaminated meat products (Pesavento et al., 2010;  Odey et al.,  2013).  Over the years, Escherichia coli 0157:H7, Listeria monocytogenes, Campylobacter jejuni, Clostridium perfringes, Salmonella spp., Staphylococcus aureus and Toxoplasma gondii are incriminated (Buzby and Roberts, 1997). Therefore to provide current knowledge and possible future developments in increasingly important area of food safety, this study investigates the bacteriological quality of some of the most popular local ready-eat foods sold in Jos metropolis. MATERIAL AND METHODS Study Area The study was conducted in Faringada, Gada Biyu, Terminus and Bauchi road located in the most densely populated and high commercial parts of Jos metropolis of Plateau State. Description of Foods Ready-to-eat (RTE) food products purchased are Awara (fried soya beans cake), kunun zaki (a millet drink), Masa (fried maize cake), fried groundnut and Zobo drink (made from (Hibiscus sabdariffa calypes) Sample Collection A total of 50 samples, 10 of each type of food were obtained from the street food vendors. The samples were collected in

Enteropathogenic Bacterial Contamination of Some Ready to Eat Foods Sold in Jos Metropolis, Nigeria