Bacterial isolates from chapati sold at Shilabela market, Geita district, Tanzania. A cross-sectional study.

Background Chapatis are a traditional Indian flatbread made with whole wheat flour. The study aims to isolate and identify bacterial pathogens from chapatti collected from Shilabela Market, Geita District, Tanzania. Methodology A laboratory-based cross-sectional study was conducted at Chapatti market stalls in 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 summarized into tables, bar graphs, and pie charts using Excel. Results Of the 112 chapatti samples cultured, 65 samples (58.0%) exhibited growth on MacConkey Agar, indicating the presence of Gram-negative enteric bacteria. Mannitol Salt Agar showed positive growth in 55 samples (49.1%), suggesting Staphylococcus species. Positive hydrolysis was exhibited in 32 samples (28.6%) on Bile Esculin Agar, which suggested the possible presence of Enterococcus or Group D Streptococci.  87 isolates (57.2%) were Gram-positive, largely from subcultures extracted from the Mannitol Salt Agar and the Bile Esculin Agar. The remaining 65 isolates (42.8%) were Gram-negative and were entirely drawn from subcultures utilising MacConkey Agar. This pattern followed the unique selective ability of the respective cultural media. Staphylococcus aureus was the most common isolate at 32.9%, and E. coli was second at 29.6%, followed by Enterococcus spp. (19.7%) and Klebsiella spp. (9.9%). Conclusion Bacterial pathogens have been isolated and identified from chapatti sold at Shilabela Market, Geita District, with a contamination profile dominated by Staphylococcus aureus, Escherichia coli, Enterococcus spp., and Klebsiella spp. Recommendations Food vendors operating in the Shilabela Market should participate in regular and thorough training programs related to food safety that improve their knowledge of hygiene practices and reduce the potential risk of bacterial contamination in chapatti products.