摘要：This study was conducted to examine the level of bacterial contamination in some selected cooked food in Ogbomoso, Nigeria and to determine the antibiotic susceptibility profile of the bacterial contaminant. A total of nine (9) organisms were isolated, the isolates were subjected to various biochemical tests and the isolates were identified as Bacillus licheniformis , Aeromonas hydrophila , Enterobacter aerogenes , Bacillus cereus , Proteus mirabilis , Pseudomonas putida , Proteus vulgaris , Pseudomonas cholororaphi and Proteus morganii . Survival of isolates at different temperature ranges of 50-80oC was determined and it was discovered that as the temperature increased the growth of the isolates decreased. Survival of isolates at different pH ranges was determined using Spectrophotometer at wavelength of 560 nm as the pH changed to basicity from acidity growth of isolates increased. Effect of different concentration of Sodium Chloride (NaCl) on the growth of isolates shows that the rate of growth of isolates decreased as the concentration of NaCl increased. Finally, antibiotic susceptibility test was conducted and the result indicated 53.85% resistance while 46.15% are sensitive to the antibiotics.
