Antibiotic Susceptibility Profile Of Bacteria Isolated From Abacha Sold Within Ebonyi State University (EBSU) And Alex Ekwueme Federal University Ndufu-Alike Ikwo (FUNAI).

^{Introduction: Abacha, a traditional African salad made from processed cassava, is widely consumed in southeastern Nigeria, including Ebonyi State. Its preparation often involves exposure to open air, inadequate hygiene, and unregulated water sources, making it susceptible to bacterial contamination and foodborne illnesses. This study examines the antibiotic susceptibility of bacteria isolated from Abacha sold at Ebonyi State University (EBSU) and Alex-Ekwueme Federal University, Ndufu-Alike, Ikwo (FUNAI).}

^{Methods: Samples were collected from six vendors on both university campuses. Standard microbiological techniques were used for bacterial isolation and confirmation, while the disc diffusion method was applied for antibiotic susceptibility testing.}

^{Results: All six Abacha samples showed microbial contamination, with the highest levels found at the FUNAI front gate and the lowest levels found at EBSU Presco campus. Total bacterial and coliform counts exceeded tolerable limits, with counts above 10⁴ (total viable count) and 10¹ (total coliform count). Identified bacteria included Staphylococcus aureus (20.0%), Pseudomonas aeruginosa (16.7%), and others. High resistance was observed against erythromycin, cefotaxime, and ampicillin (up to 80%).}

^{Conclusion: Ciprofloxacin (96.7%), colistin, and gentamycin showed the highest efficacy, likely due to their broad spectrum and lower resistance rates. These findings highlight the need for improved hygiene among street food vendors to reduce bacterial contamination and antibiotic resistance risks.}