Comparative Assessment of Bacterial Contamination and Associated Food Safety Risks among Local and Modern Restaurants in Selected Local Government Areas of Kaduna State, Nigeria

Abstract

Food safety is a fundamental aspect of public health. This study assessed bacterial contamination associated with food handlers and food-contact environments in selected local and modern restaurants across Kaduna metropolis, Kaduna State, Nigeria. The study was conducted within four Local Government Areas (LGAs): Igabi, Chikun, Kaduna North, and Kaduna South. A total of 240 samples, comprising hand swabs, utensil swabs, and hand-washing water, were collected from selected restaurants using standard aseptic procedures. Microbiological analyses were carried out using standard culture, morphological, and biochemical identification techniques. The results revealed significantly higher bacterial contamination in local restaurants compared to modern restaurants across all sampled LGAs. Total Salmonella-Shigella count (TSSC), Total Escherichia coli Count (TECC), and Total Coliform count (TCC) in several local restaurant samples exceeded the WHO permissible limits, particularly in hand swabs and hand-washing water samples. The highest TSSC (2.515×10^-1 CFU/ml) and TECC (3.364×10^-1CFU/ml) were recorded in Kaduna North local restaurants, while the highest TCC (2.214×10^-1 CFU/ml) was also observed within the same LGA. Most modern restaurant samples recorded either no detectable bacterial growth or values within acceptable WHO limits. Identified bacterial isolates included Staphylococcus aureus, Staphylococcus epidermidis, Escherichia coli, Klebsiella spp., Salmonella spp., Shigella spp., Pseudomonas spp., Listeria spp., and Clostridium spp., indicating poor hygiene practices and environmental contamination. The study concludes that local restaurants pose greater microbiological risks due to inadequate hygiene, poor sanitation, and potentially contaminated water. Potable water supply, sanitation, medical screening of food handlers, and stricter hygiene regulations are recommended to reduce foodborne disease risks.