Microbiological Safety and Nutritional Adequacy of Meals Served in Five Different Canteens in Abia State College of Health Science and Management Technology, Aba, Nigeria

Abstract

The safety and nutritional quality of food served in institutional canteens are essential to student health and performance. This study investigated the microbiological safety and nutritional adequacy of meals provided by five canteens within Abia State College of Health Science and Management Technology, Aba, Nigeria. Food samples, including rice and stew, beans and plantain, yam porridge, spaghetti, and egusi soup, were randomly collected. Microbiological analysis was performed to detect total viable counts , coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Nutritional assessments included proximate analysis (carbohydrates, proteins, fats) and key micronutrients (iron, calcium, vitamin A). Results showed microbial contamination levels exceeding WHO thresholds in two canteens. Although meals were generally energy-dense, they were frequently deficient in protein, iron, and vitamin A. These findings highlight urgent food safety concerns and point to the need for hygiene training, regular inspection, and better menu planning for campus food vendors.

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