[01] Juliana Tawiah, Department of Pre-Vocational, Ola College of Education, Cape Coast, Ghana. [02] Patience Owusua Annoh, Department of Pre-Vocational, Seventh Day Adventist College of Education, Koforidua-Asokore, Ghana. [03] Gifty Akorfa Darkwah, Department of Pre-Vocational, Mount Mary College of Education, Somanya, Ghana.

The study investigated the possible sources of contamination in “fufu” production in selected licensed and non-licensed traditional catering establishments (Chop Bars) in the Cape Coast Metropolis. A guided observation schedule (ICOSFUP) was used to record unhygienic practices from the chop bars. Specimens of source of water for turning “fufu”, mortar, pestle, “fufu” and water for turning “fufu” were analysed for total heterotrophic bacteria, yeast and mould, total coliform bacteria, faecal coliform bacteria, and E. coli on Nutrient Agar, OGYE Agar, M-Endo Agar, MacConkey Faecal Coliform Agar, and Hichrome Agar respectively. Both the Multiple Tube Fermentation and Membrane Filtration methods were used for the analysis. It was found out that water used for turning “fufu” made the strongest unique contribution (Beta = 0.485) to the microbial contamination of “fufu”. All the microbiological parameters tested for far exceeded their standardized limits in “fufu” (16.5-5983.25 cfu/1ml/100ml). Findings of the study indicated that there is high amount of microbial contamination in “fufu” being sold and consumed in Cape Coast metropolis. The study recommended that all chop bar operators should implement the adopted intervention measures to reduce the sources of microbial contamination of “fufu” and to make “fufu” wholesome for human consumption.

Microbial, Contamination, “Fufu” Licensed, Non-Licensed, Chop Bar, Cape Coast, Metropolis, Central Region of Ghana

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