MICRIOBIAL QUALITY OF READY-TO-EAT VEGETABLE SALADS SOLD IN JOS METROPOLIS
Abstract
ABSTRACT
This study examined the microbial quality of ready-to-eat vegetable salads sold in five major markets in Jos, Nigeria. Nutrient agar was employed for the determination of total bacterial count; Sabouraud agar (SDA) for fungal count, MacConkey agar for total coliform and Mannitol salt agar for Staphylococcus aureus. Bacterial and fungal isolates were identified based on their morphological and biochemical characteristics. The total viable bacteria count of Lettuce salad ranged from 5.00 × 104 to 10.16 × 104, that of Abacha salad ranged from 4.20 × 104-8.26 × 104 while Intercontinental salad ranged from 4.53 × 104 to 8.60 × 104. The total coliform count recorded ranged from 1.86 × 104 to 6.30 × 104 for lettuce and Abacha 1.33 × 104-3.73 × 104 while Intercontinental ranged from 1.16 × 104 to 3.76 × 104.The total fungal count recorded ranged from 1.20 × 104 to 1.73 × 104 for lettuce and Abacha 0.90 × 104-2.06 × 104 while Intercontinental ranged from 1.03 × 104 to 2.00 × 104. The total Staphyloccocal count recorded ranged from 2.03 × 104 to 3.86 × 10 4 for lettuce and Abacha 1.30 × 104-3.60 × 10 while Intercontinental ranged from 1.66 × 104 to 3.60 × 104. Five bacterial species were isolated viz Shigella spp, Staphylococcus spp, E coli, Bacillus spp and Salmonella spp. Five fungi were isolated namely Saccharomyces spp, Aspergillus niger, Mucor spp and Cladosporium spp. Their percentage occurrence were as follows: Aspergilius niger (6.67% in lettuce, 33.33% in Abacha and 13.33% occurrence in intercontinental salad), Cladosporium spp (20.00% in lettuce, 6.67% in Abacha and 13.33% occurrence in intercontinental salad), Mucor spp (40.00%) in lettuce, 33.33% in Abacha and 26.67% occurrence in intercontinental salad), Penicillium spp (6.67% in lettuce, 6.67% in Abacha and 26.67% occurrence in intercontinental salad) and Saccharomyces spp (26.66% in lettuce, 20.00% in Abacha and 20.00% occurrence in intercontinental salad). The presence of potential pathogens highlights the need for improved hygiene and food safety practices. When compared to other studies, these findings highlight a persistent challenge in ensuring the safety of ready-to-eat vegetable salads.
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