Vol. 7, Issue 12, Part F (2025)

The microbial analysis of fruit parfaits sold around Ekiti State University (EKSU) is an essential investigation into the safety and quality of a popular ready-to-eat (RTE) snack. Fruit parfaits, typically consisting of layers of yogurt, granola, and fresh fruits, are highly nutritious but vulnerable to microbial contamination due to their perishable ingredients and minimal processing. This study aimed to assess the microbial load and identify potential pathogens in fruit parfaits sold by vendors around EKSU to ensure they are safe for consumption. Samples were collected from various vendors around the university and subjected to microbiological analysis to detect and quantify bacteria and fungi. Common microbial contaminants identified included E. coli, Staphylococcus aureus, Candida tropicalis, Enterobacter aerogenes, and Bacillus lichenoformis. The lowest microbial count was observed in Tasty Delight with a Total Microbial Load (CFU/ml) of 100, while the highest bacterial count was found in Tee’s Pastries with a Total Microbial Load (CFU/ml) of 212,000. The most prevalent microbial contaminant was Escherichia coli, accounting for 26.67% of the isolates, followed by Enterobacter aerogenes and Bacillus lichenoformis, each comprising 20.00%. Staphylococcus aureus had the least occurrence at 13.33%.The detection of E. coli is especially worrisome, as it signifies fecal contamination and inadequate hygiene during preparation or handling. Similarly, Staphylococcus aureus poses a risk because it can produce enterotoxins responsible for foodborne illness, while Candida tropicalis can spoil the product and affect its shelf life. Enterobacter aerogenes and Bacillus lichenoformis are opportunistic pathogens that pose health risks, especially to immunocompromised individuals. Antibiotic resistance testing revealed that some isolates were highly resistant to Erythromycin and Cefazolin (60%), followed by resistance to Ciprofloxacin (53.33%). However, only a few isolates from the fruit parfaits were resistant to Gentamicin (13.33%). The identified species are suspected to be opportunistic pathogens, meaning they can cause infections and diseases when the host's immune system is weakened or compromised. The findings of this study underscore the need for strict adherence to food safety practices among vendors.