This study assessed the effect of ethanolic, hot water and cold water extracts of processed ready-to-eat snacks containing protenous substances against
Escherichia coli and Staphylococcus aureus. The snacks (shawama, Scotch egg and meat pie) were purchased from fast food hawkers in Yenagoa metropolis, Bayelsa state, Nigeria. Disk-diffusion method was used for the sensitivity testing of the various extracts and 1% Ampiclox was used for the comparison of the antibacterial effects. Results showed that ethanolic extracts have superior effect compared to cold and hot water. For hot water treatment, the E. coli zone of inhibition for scotch egg, shawama and meat pie were 8.38, 12.57 and 10.48mm respectively. For cold water extracts, these were 10.48, 13.62 and 8.38mm respectively. For the ethanolic extracts, the zone of inhibition for the snacks was 12.57mm (Scotch egg), 14.67mm (shawama) and 13.62mm (meat pie). For S. aureus, the corresponding zones of inhibition for the snacks i.e scotch egg, shawama and meat pie were 10.48, 14.67 and 8.38mm respectively (for hot water extract), 10.48, 15.71 and 12.57mm respectively (for ethanolic extract) and 10.48, 12.57 and 10.48mm respectively (for cold water extract). Ethanolic extract had higher zones of inhibition on both isolates. Also the E. coli had superior zone of inhibition compared to 1% Ampiclox than S. aureus. Analysis of variance showed that there was significant difference (P<0.05) among the test organisms used in this study based on the treatments. This study showed that residual antibiotics used for protenous sources (e.g egg, meat etc) were transferred to their final products widely consumed by several people as fast foods, which are becoming more popular with students and the working class who spent long hours from home