MICROBIOLOGICAL AND PHYSIOCHEMICAL ASSESSMENT OF STREET VENDED SOYABEAN CHEESE SOLD IN MINNA, NIGERIA

Abstract

samples were Staphylococcus aureus, Enterobacter aerogenes, Escherichia coli, Pseudomonas aeruginosa and species of Klebsiella and Bacillus while fungi isolated include Microsporum canis, Trichophyton rubrum, Aspergillus niger and species of Candida and Mucor. The most frequently occurring bacteria was S. aureus while the most frequently occurring fungal was species of Mucor. Conclusion: The results suggested that the soybean cheese samples were contaminated with pathogenic microorganisms and could cause health hazard to the consumers. There is need to improve personal hygiene and environmental sanitation as a good hygienic practice in the production and preparation of the soybean cheese since it serves as a good source of protein, carbohydrate and fat being of great nutritional value to the consumers