Comparing bacterial load and type present in Chapatti sold by different vendors at Shilabela Market, Geita District, Tanzania. A cross-sectional study.

John  Kakubi; James  Kasozi; Habert  Mabonga

doi:10.51168/sjhrafrica.v7i2.2706

Authors

John Kakubi Faculty Of Health Sciences, University of Kisubi.
James Kasozi Faculty Of Health Sciences, University of Kisubi.
Habert Mabonga Faculty Of Health Sciences, University of Kisubi.

DOI:

https://doi.org/10.51168/sjhrafrica.v7i2.2706

Keywords:

Vendors at Shilabela Market, Variability in contamination, Bacterial load and type.

Abstract

Background:

The study aims to compare bacterial load and type present in Chapatti sold by different vendors at Shilabela Market, Geita District, Tanzania.

Methodology:

A laboratory-based cross-sectional study was carried out in Chapatti market stalls of Shilabela Market from May to June 2025. The primary study population included chapati samples sold by vendors at Shilabela market, and the secondary study population included the chapati vendors operating in Shilabela market. Data were summarised into tables, bar graphs, and pie charts using Excel.

Results:

112 chapatti samples were collected from four separate vendors at Shilabela Market. Sample production was similar across vendors, with Vendor A and Vendor D having 28 samples (25.0% each), Vendor B having 29 (25.9%), and Vendor C contributing 27 samples (24.1%). The chapatti from Vendor D had the highest mean bacterial load at 5.7 × 10⁵ CFU/g, with 46.4% of samples higher than the limit. Vendor C had the lowest mean bacterial load at 3.9 × 10⁵ CFU/g and presumably the lowest proportion of samples above the limit. The microorganisms' species distribution differed among the four vendors at Shilabela Market. Staphylococcus aureus was the predominant isolate for Vendors A and D, who both had 50% of their samples contaminated. Vendor B had the highest prevalence of Escherichia coli (48.3%). Vendor C represented a mix and was present in a more balanced presence of E. coli with S. aureus.

Conclusion:

There was substantial historical variability in contamination, with some vendors having a greater presence of certain types of pathogens. Differences in levels of bacterial contamination may be largely attributed to vendor behaviour and hygiene practices.

Recommendations:

Consumers should be made aware of the potential health issues associated with consuming contaminated chapatti products through community sensitisation campaigns.

Author Biographies

John Kakubi, Faculty Of Health Sciences, University of Kisubi.

is a bachelor’s degree student of biomedical laboratory technology at the University of Kisubi.

James Kasozi, Faculty Of Health Sciences, University of Kisubi.

is a supervisor at the University of Kisubi.

Habert Mabonga, Faculty Of Health Sciences, University of Kisubi.

is a supervisor at the University of Kisubi.

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