ResearchBib Share Your Research, Maximize Your Social Impacts
Sign for Notice Everyday Sign up >> Login


Journal: International Journal of Advanced Research (Vol.7, No. 8)

Publication Date:

Authors : ; ;

Page : 638-645

Keywords : Bacteria vegetables contamination markets susceptibility.;

Source : Downloadexternal Find it from : Google Scholarexternal


Consumption of vegetables contaminated with pathogens is a common source of infections. This study investigated bacterial contamination of vegetables sold in major markets in Ado-Ekiti, Nigeria. Sixty samples comprising of 20 samples each of Brassica oleracea, Cochorus olitorius, and Amaranthus hybridus were examined. Bacteriological procedures were followed in the isolation and identification of bacteria from culture media. Antimicrobial susceptibility of the isolates was done using the disk diffusion method. Sixty six bacteria were isolated from 60 vegetable samples. Of these isolates, Salmonella spp recorded 43.3%, followed by Citrobacter freundii 18.3%, Klebsiella spp 15.0%, Enterobacter spp 11.7%, Proteus spp and Alcaligenes spp 5.0% each, Escherichia coli and Providencia spp 3.3% each and Vibrio spp 1.7%. The prevalence of the isolates on 20 samples of Brassica oleracea decreased in the order of Salmonella species 55.0%, Citrobacter species 20.0%, Alkaligenes species 10%, Pseudomonas aeruginosa, Enterococcus species, Escherichia coli, Proteus mirabilis and Providentia species 5% each. The most frequent bacteria isolated on 20 samples of Cochorus olitorius was Salmonella species 50.0%, followed by Citrobacter species 15.0%. Vibro species and Alkaligenes species recorded 5.0% each. Enterobacter species recorded the highest frequency 30.0% on the 20 samples of Amaranthus hybridus, followed by Salmonella species and Klebsiella species 25.0% each, Citrobacter species 20.0%, Pseudomonas aeruginosa and Escherichia coli 5.0% each. All isolates were sensitive to ofloxacin and ciprofloxacin but resistant to augmentin, ampicillin and cefuroxime. It is essential to control the sources of vegetable contamination to minimize risk of infections especially in vegetables consumed raw.

Last modified: 2019-09-16 18:13:01