Abstract

The safety of food stands as an important matter in public health because it affects the numerous people who eat instant noodles. Popular instant noodle company Indomie faces potential microbial contamination risks because its products suffer from improper storage issues together with poor handling processes and challenging distribution environment conditions. A microbial contamination assessment of Indomie products sold in Nineveh Governorate markets investigates TBC levels together with coliform bacteria and Staphylococcus aureus and Salmonella spp. contamination analysis while examining fungal presence. Laboratory staff used culture methods, biochemical assays and bacterial colony counting for detecting microbial counts and identifying dangerous microorganisms. Market D demonstrated the highest rates of microbial contamination since its levels surpassed security standards. 
Health risks emerge from coliform bacteria detection along with Salmonella spp. in certain samples because it demonstrates inadequate hygiene standards and possible fecal influence. Food handler contamination appears to be responsible for the detected S. aureus presence because it points to inadequate sanitary practices. Food storage problems create conditions where microbes multiply rapidly and generate fungal toxins that spoil food products. 
The present research demonstrates that food safety demands better inspection standards and stronger sanitation controls along with improved food storage conditions in order to avoid processed food bacteria growth. The proposed actions for preventing microbial contamination involve routine food safety examinations combined with more robust training protocols and enhanced monitoring capacities along with better public education about food safety. Minimizing foodborne illnesses from contaminated Indomie products becomes achievable through the implementation of proper safety measures and standards which protect public health while ensuring international regulatory compliance.