Preliminary study of gram-stained bacterial contamination in ready-to-eat foods from university cafes

Food safety is a critical aspect of public health, as foodborne diseases continue to pose global risks, ranging from gastrointestinal infections to fatal outcomes. Ready-to-eat (RTE) foods are commonly consumed by university students due to its widespread availability and convenience. However, students often store these foods for later consumption, especially in dormitories, a practice that may increase the risk of contamination, particularly in Malaysia’s warm and humid climate. The aim of this study is to assess bacterial contamination in RTE foods following typical student storage practices. Food samples were collected from two cafes at a local university in Malaysia and divided into two groups: one group was immediately swabbed after purchase, while the other group was stored at room temperature for 24 hours in either plastic bags or sealed containers. After storage, bacterial cultures were grown and analyzed using Gram staining. The results showed that one café, operating in an outdoor ambient environment, had a higher proportion of Gram-negative bacteria, which are commonly associated with food spoilage and illness. In contrast, the café located indoors with air-conditioning showed predominantly Gram-positive bacteria. These trends persisted after storage, suggesting initial contamination at the point of food handling strongly influences bacterial profiles, regardless packaging type. This study highlights the importance of basic food safety awareness on campus and encourages safer food handling and storage practices among students and vendors alike.