Isolation and Characterization of Bacillus Species on Selected Cooked Foods Vended at Tarauni Market, Tarauni Local Government Area, Kano – Nigeria

Abstract

Foodborne diseases remain a significant public health concern, particularly in low- and middle-income countries where food safety practices are often inadequate. This study aimed to isolate and characterize Bacillus species in commonly consumed cooked foods vended at Tarauni Market, Kano State, Nigeria, and to evaluate their microbiological safety. A total of 25 food samples, including fried rice, jollof beans, Tuwon shinkafa, Tuwon masara, and spaghetti, were randomly collected from food vendors and subjected to bacteriological analysis. Viable mesophilic bacterial counts ranged from 1.03 × 10⁴ to 7.09 × 10⁴ CFU/g, while Bacillus counts ranged from 0.91 × 10² to 1.76 × 10² CFU/g. Molecular and biochemical analyses confirmed the presence of Bacillus cereus (68%), B. mycoides (24%), and B. thuringiensis (8%). The results indicate a high level of microbial contamination that exceeds acceptable limits for ready-to-eat foods. The detection of heat-resistant and potentially toxigenic Bacillus species underscores the risk of foodborne illness from street-vended foods. These findings highlight the urgent need for improved hygienic practices, vendor education, and regular microbiological surveillance to ensure food safety in open markets.