Microbiological Analysis of Ready-to-Eat Foods Vended Around Primary Schools in Sokoto, Sokoto State

Children of primary school age are particularly vulnerable to foodborne illnesses, making the microbiological safety of school-proximity food vendors a public health priority. This study analyzed the microbiological quality of ready-to-eat foods sold by vendors operating around five public primary schools in Sokoto metropolis, Sokoto State, North West Nigeria. Forty food samples comprising puff-puff, masa (rice cake), suya, boiled groundnuts, and sugarcane slices were collected and analyzed using standard plate count techniques, MPN determination, and pathogen-specific selective media. Total bacterial counts, coliform counts, S. aureus counts, and Salmonella isolation were the primary endpoints. Results indicated that 70 percent of samples exceeded the recommended aerobic plate count limit of 10^5 CFU/g for ready-to-eat foods. Salmonella species were detected in 22.5 percent of samples, predominantly in suya and masa. Staphylococcal enterotoxin-producing strains were recovered from 27.5 percent of samples, raising the risk of staphylococcal food poisoning. Vendor hand swabs yielded S. aureus and E. coli in 60 percent of cases, implicating vendor personal hygiene as a primary contamination route. This study recommends formal registration and hygiene certification of school-proximity food vendors, routine microbiological inspections by Sokoto State health authorities, and nutrition-focused health education for schoolchildren. Keywords: ready-to-eat foods, Salmonella, primary school, food safety, Sokoto.