Microbiological quality of ready – to- eat soya bean curd (Awara) sold in Wudil town, Kano-Nigeria

Abstract

Objective: This research was carried out to determined microbial counts and microbial profile of Soya beans curd ( ) Awara sold in the study area.total of fifty (50) samples of were purchased from different locations Material and methods: Awara of Wudil town within the period of eight weeks, in which ten (10) samples were purchased for the first week up to week eight with the interval of two weeks between each samples collections. The samples were blended, serially diluted and subjected to microbiological analyses using; aerobic plate counts, staphylococcal counts, the most probable number techniques for the detection of coliform, yeast counts, and mold counts. Discrete colonies were further subjected to Gram's staining and standard biochemical test for identification.The results of aerobic mesophilic bacterial counts Results: showed that the samples contained mean counts ranging from 9.48×10 to 5.07×10 cfu/ml. The result of