Isolation and Identification of Bacteria from Food Vendors and Vegetable 

Introduction

This Isolation and Identification of Bacteria from Food Vendors and Vegetable Project .Safety of food is a basic requirement of food quality. The samples were transported in ice to the laboratory. Staphylococcus arueus, Bacillus cereus, Vibrio spp, Salmonella spp, Escherichia coli and Shigella spp.  

This study investigates and reveals the relationship between pathogenic bacteria in some types of food and that present in different household sites (kitchens) and determines an effective disinfecting method to eliminate bacteria from common kitchen locations, some of which could be harmful or pathogenic.

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