Evaluation of bacteria in prepared fried rice is essential in food quality assessment. This study aimed
at evaluating the bacterial load of fried rice prepared in five (5) different restaurants in Abraka, Delta State Nigeria from
January, 2018 to June, 2018. Samples of fried rice were randomly obtained from the restaurants and labelled R1, R2, R3,
R4 and R5. A standard bacteriological culture technique was used for bacterial isolation. Serial dilution and bacterial
viable count of cell/colony was done using agar plate count. The mean value of colony counts of bacteria isolates were
2.1 x 10
4 ±18.50, 2.4 x 10
4 ±19.00, 2.9 x 10
4 ± 27.62, 3.0 x 10
4 ± 21.83 and 3.6 x 10
4 ± 30. 67 in ascending order for R5,
R3, R2, R4 and R1 respectively. The highest bacteria count was obtained from R1 and the lowest from R5.The bacteria
isolates identified were
Escherichia coli
,
Staphylococcus aureus
and
Streptococcus
spp. The present study suggests that
preparation of fried rice under hygienic conditions, identifying carriers and freezing will reduce the risk of contamination.
