Open AccessObjective: To evaluate microbial quality assessment of street vended soyabean cheese products (Tofu) sold in Minna metropolis
Method: Standard microbiological pour plate technique was used to examine the microbial content of ready to eat soybean cheese and also to isolate, characterize and identify the microorganisms.
Result: The results revealed the viable bacterial counts ranged from 1.40 x 105 cfu/ml - 8.40 x 105 cfu/ml, enteric bacterial counts ranged from 1.10 x 105 cfu/ml – 7.60 x 105 cfu/ml and fungal counts ranged from 3.0 103 cfu/ml – 36.0 x 103 cfu/ml. The bacteria isolated from the samples were Staphylococcus aureus, Enterobacter aerogenes, Escherichia coli, Pseudomonas aeruginosa and species of Klebsiella and Bacillus while fungi isolated include Microsporum canis, Trichophyton rubrum, Aspergillus niger and species of Candida and Mucor. The most frequently occurring bacteria was S. aureus while the most frequently occurring fungal was species of Mucor.
Conclusion: The results suggested that the soybean cheese samples were contaminated with pathogenic microorganisms and could cause health hazard to the consumers. There is need to improve personal hygiene and environmental sanitation as a good hygienic practice in the production and preparation of the soybean cheese since it serves as a good source of protein, carbohydrate and fat being of great nutritional value to the consumers.