Microbial Quality of Ready-to-Eat Foods Sold Near Secondary Schools in Zaria, Kaduna State

School-age children who consume ready-to-eat foods from informal vendors are among the most vulnerable populations to foodborne illness. This study evaluated the microbial quality of ready-to-eat foods sold near selected secondary schools in Zaria, Kaduna State, North West Nigeria. Seventy-two food samples including cooked rice, fried plantain, akara, and pepper soup were purchased from 18 vendors at three school locations. Total aerobic plate counts, total coliform counts, and targeted isolation of Staphylococcus aureus and Salmonella were performed using standard microbiological methods. Hygiene conditions at vendor stalls were observed using a structured checklist. Results revealed that 68.1% of samples had microbial counts exceeding national safety thresholds. Salmonella was isolated from 19.4% of samples, and Staphylococcus aureus was found in 38.9%, indicating both post-cooking contamination and inadequate temperature control. Most vendors lacked food handler certificates, and handwashing facilities were absent at 83.3% of stalls. The study concludes that food safety risks to school children from ready-to-eat vendors in Zaria are substantial. Recommendations include mandatory food handler training, routine sampling by local government food safety units, and installation of handwashing facilities at all school-area vending points. Keywords: ready-to-eat food, microbial contamination, school children, Zaria, food safety