Isolation and identification of microorganisms associated with Jollof rice sold at Bukateria in Obafemi Awolowo University, Ile -Ife, Osun State, Nigeria

This study assessed the microbiological quality of Jollof rice by isolating, identifying and characterizing microorganisms associated with jollof rice. Six replicate samples were collected from different locations in Obafemi Awolowo University campus, Ile-Ife, Osun-State, Nigeria. Maconkey, Nutrient Potatoes Dextrose agars used for isolation determination microbial load. Standard morphological biochemical tests carried out identification characterization isolates. A total 10 bacteria fungal species isolated. The bacterial count ranged 3.6×103cfu/g to 1.54×105cfu/g, while 1.04×104sfu/g 3.0×105sfu/g. organisms presumptively identified percentage occurrence include; Staphylococcus saprophiticus (20%), Proteus vulgaris (10%), Bacillus subtlis mirabilis Micrococcus varians licheniformis cereus polymyxa luteus (10%) isolates Aspergillus niger (30%), oryzae (30%) candidus (40%) fungi Good personal hygiene, proper sanitation practice use clean utensils during food preparation are recommended avoid poisoning spoilage.