ASSESSMENT OF MICROBIAL CONTAMINATION IN RAW VEGETABLES FROM SOKOTO MARKETS

This study was carried out to assess the microbial contamination of raw vegetables sold in Sokoto markets. The vegetable samples were analyzed using serial dilution, cultured on nutrient agar, and the isolates were identified using Gram staining and biochemical tests. The total viable bacterial counts ranged from 2.61 × 10⁶ to 6.97 × 10⁷ CFU/g, exceeding the international safety standard of 1 × 10⁵ CFU/g for ready-to-eat vegetables. The identified bacteria are Bacillus subtilis (47.83%), Staphylococcus epidermidis (13.04%), Clostridium perfringens (13.04%), Staphylococcus aureus (8.70%), Bacillus cereus (8.70%), Micrococcus luteus (4.35%), and Escherichia coli (4.35%). Antibiotic susceptibility testing was carried out by the disk-diffusion method using Ciprofloxacin (10 µg), Gentamycin (10 µg), Erythromycin (10 µg), Zinnacif (20 µg), Rucephin (25 µg), Levofloxacin (20 µg), Pefloxacin (30 µg), Azithromycin (12 µg), Ampiclox (30 µg), Amoxicillin (30 µg), Cefotaxim (10 µg), Tarivid (10 µg), Sparfloxacin (10 µg), and Augmentin (10 µg). Results showed that Staphylococcus aureus had inhibition zones of 3-13 mm, Bacillus cereus 0-14 mm, Bacillus subtilis 0-16 mm, Staphylococcus epidermidis 0-13 mm, Clostridium perfringens 0-12 mm, Escherichia coli 0- 11 mm, and Micrococcus luteus 0-15 mm, with all these isolates resistant to Amoxicillin (0-5 mm), Ampiclox (0-4 mm), and Augmentin (0-4 mm), but susceptible to Ciprofloxacin (10-16 mm), Gentamycin (5-6 mm), and Levofloxacin (11-15 mm). The presence of these potentially pathogenic and antibiotic-resistant bacteria in raw vegetables poses a serious public-health risk; therefore, proper washing and disinfection before consumption, strict hygiene by vendors, and routine monitoring of microbial quality are recommended to reduce food-borne infections and the spread of resistant bacteria.