BACTERIAL CONTAMINATION OF SOME VEGETABLES SOLD IN MAJOR MARKETS IN ADO-EKITI, NIGERIA

Oluboyo, Oluwapelumi Bernard and Olojede, Oluwabunmi G. and Akinseye, Funmilayo Janet and Akele, Yomi Richard and Oluboyo, Adeola Olanrewaju and Adewumi, Funmilayo A. BACTERIAL CONTAMINATION OF SOME VEGETABLES SOLD IN MAJOR MARKETS IN ADO-EKITI, NIGERIA. Int. J. Adv. Res. ISSN 2320-5407

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Abstract

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, andAmaranthus hybriduswere 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 isolatedfrom 60 vegetable samples. Of these isolates, Salmonella spprecorded 43.3%, followed by Citrobacter freundii18.3%, Klebsiella spp15.0%, Enterobacter spp11.7%, Proteus sppand Alcaligenes spp5.0% each, Escherichiacoliand Providencia spp3.3% each and Vibrio spp1.7%. The prevalence of the isolates on 20 samples of Brassica oleraceadecreased in the order of Salmonella species55.0%, Citrobacter species20.0%, Alkaligenes species10%, Pseudomonas aeruginosa, Enterococcus species, Escherichia coli, Proteus mirabilisand Providentia species5% each. The most frequent bacteria isolated on 20 samples of Cochorus olitoriuswas Salmonella species50.0%, followed by Citrobacter species15.0%. Vibro speciesand Alkaligenes speciesrecorded 5.0% each. Enterobacter speciesrecorded the highest frequency 30.0% on the 20 samples of Amaranthus hybridus, followed by Salmonella speciesand Klebsiella species25.0% each, Citrobacter species20.0%, Pseudomonas aeruginosaand Escherichia coli5.0% each. All isolates weresensitive 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

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