Microbial Load and Physicochemical Assessment of Hawked Pap (Akamu) in Aba, Abia State

Akamu, a fermented maize-based pap, is one of the most widely consumed traditional foods in South East Nigeria, commonly sold by hawkers and market vendors. While it serves as an important complementary food for infants and a breakfast staple for adults, the hygiene conditions under which it is produced and sold raise significant food safety concerns. This study assessed the microbial load and physicochemical characteristics of hawked akamu collected from thirty vendors across Aba North and Aba South Local Government Areas in Abia State. Samples were collected in sterile containers and analysed within four hours. Physicochemical tests included pH, titratable acidity, moisture content, and total soluble solids. Microbiological analyses covered total viable count, coliform count, yeast and mould count, and presence of Staphylococcus aureus using standard plate count methods. Results indicated mean total viable count of 5.8 x 10 to the power 6 cfu per gram, significantly exceeding the Nigerian Industrial Standard permissible limit. Coliforms were detected in 73 percent of samples, implicating faecal contamination. pH values ranged from 3.6 to 4.8, consistent with active fermentation. Staphylococcus aureus was isolated from 40 percent of samples. The study recommends immediate interventions targeting vendor hygiene training, improved water sourcing, and regulatory oversight by the Abia State Consumer Protection Council. Keywords: akamu, pap, microbial quality, food safety, Aba.