Isolation and Identification of Foodborne Pathogens from Madiga Breads Sold in Selected Markets in Yenagoa Metropolis

Abstract

The product ‘Madiga’ is a type of bread that is denser than normal bread, which is typically soft. Madiga, which is commonly baked in local bakeries, is widely eaten by rural dwellers and now embraced by urban settlers in the south-south region of Nigeria. This study aims to isolate and identify pathogenic bacteria from madiga bread sold in selected markets in Yenagoa, Bayelsa State. Two hundred madiga breads, commercially available, were tested for bacterial load and diversity using culture technique, Gram staining, and biochemical characterization. The results revealed that a total of 70 out of the 200 specimens had some pathogenic growths,   thirty-two (32) specimens yielded S. aureus; 6 (18.8%) from Tombia, 8(25 %) from Swali, 4(12.4 %) from Agudama, and 6(18.8%) from Opolo market. E. coli grew in three specimens only in the Swali and Kpansia markets, 1(33.3%) and 2(66.7%), respectively. Coag –ve staphylococcus grew in specimens from all markets; 7 (20%) from Tombia market, 4(11.4%) from Swali market, 7 (20%) from Agudama market, 4(11.4%) from Kpansia market, and 13(37.2%) from Opolo market. Furthermore, the relationship between sample locations and bacterial contamination using Chi-Square on SPSS version 22 showed no significant difference. Although madiga is a popular ready-to-eat food in Bayelsa State, there are unhygienic practices in place from the point of production to the point of distribution to customers. Therefore, hygiene practice enlightenment and government policy on hygiene should be encouraged.

Keywords: Foodborne Pathogens, Madiga

DOI: 10.7176/JBAH/15-2-01

Publication date: July 30th 2025