Parasitological, Bacterial and Fungal Evaluation of Some Ready-to-Eat Foods Sold by Vendors in Port Harcourt, Rivers State

Aims: To determine the prevalence and distribution of gastrointestinal parasites, bacteria and fungi in Date, Wet Tiger nut, Dry Tiger nut, Kuli-kuli and kola nuts sold by roadside vendors in nine locations in Rivers State. Study Design: A total of 270 samples were procured randomly from roadside sellers. Place and Duration of Study: Department of Animal and Environmental Biology [parasitology unit), University of Port Harcourt, between March and July 2022. Methodology: The 270 samples were examined for gastrointestinal parasites using direct wet preparation and sedimentation techniques, while 135 of the samples selected based on type and location were examined for bacteria and fungi using standard microbial techniques. Results: Out of the 270 samples examined, 124(49.9%) were positive for gastrointestinal parasites as follows; Ascaris lumbricoides 52(19.3%), Ancylostoma spp 39(14.4%), Trichuris trichiura 19(7.0%) and Giardia lamblia 14(5.2%). dry Tiger nut recorded the highest prevalence 39(72.2%) and Kola nut 11(20.4%) had the least prevalence. Aluu had the highest prevalence 21(70.0%) while Rumuokoro recorded the least 3(10.0%) p=05. Of the 135 samples, 96(71.1%) was positive for bacteria while 19(14.1%) was positive for Candida species (fungi). The bacteria isolated were Escherichia coli 48(35.5%), Klebsiella species 32(23.7%) and Staphylococcus aureus 16(11.9%). Kola nut recorded the highest bacterial contamination 26(96.3%) and Date the lowest 10 (37.0). Samples from Choba had the highest bacterial contamination 12(80%) while Alakahia had the least bacterial contamination 7(46.7%) p=05. Dry Tiger nut 12(44.4%) and Wet Tiger nut 7(25.9%) were the only sample types with fungal contamination. Conclusion: Vendors and consumers should be educated on the possible health implications of poorly handled RTE foods, and government should implement and enforce sanitary rules to preserve the environmental quality of areas where RTE foods are being processed and sold.