Microbial Quality of Street-Vended Rice Dishes in Ibadan, Oyo State

Street food vending is a major component of the urban food system in Ibadan, Oyo State, providing affordable meals to millions of residents in Nigeria's South West geopolitical zone. However, the microbial safety of street-vended cooked rice dishes, including jollof rice, fried rice, and white rice with various accompaniments, has not been systematically characterised for Ibadan. This study evaluates the microbial quality of cooked rice dishes sampled from 30 street vending locations in three high-traffic areas of Ibadan: UI Gate, Bodija Market, and Challenge. Samples were analysed for total aerobic plate count, total coliform count, Escherichia coli, Staphylococcus aureus, and Salmonella spp. using standard microbiological plating and identification methods. A structured observational checklist was also used to document food handling practices and vending infrastructure at each location. Results indicated that 73 percent of samples exceeded the National Agency for Food and Drug Administration and Control microbiological limit for total aerobic plate count, and Salmonella was isolated from 23 percent of samples. Poor temperature control during holding, inadequate serving utensil sanitation, and prolonged ambient storage were the principal identified risk factors. The study draws on recent literature on street food safety in West African cities and contributes to evidence-based food safety governance for the informal urban food sector. Findings are relevant for the Oyo State government, local government health departments, and the National Agency for Food and Drug Administration and Control. Keywords: street food, microbial quality, cooked rice, food safety, Ibadan