MICROBIAL QUALITY ASSESSMENT OF READY TO EAT VARIETIES OF VEGETABLES SOLD IN LAFIA METROPOLIS
Abstract
Fresh vegetables are important dietary components due to their nutritional value, but they are also highly susceptible to microbial contamination, posing significant public health risks. This study investigated the microbial profile of fresh ready-to-eat vegetables sold in Ombi 1, Lafia, Nasarawa State. A total of ten vegetable samples were collected aseptically from five randomly selected vendors. 10g of each sample were homogenized in 90 ml of sterile distilled water and 1ml was serially diluted (7-fold). This was inoculated onto Nutrient agar, MacConkey agar and Potato Dextrose Agar using pour-plating method. This was incubated at 37°C for bacteria and 25°C for fungi. Bacteria isolates were sub-cultured, purified, and identified based on cultural, morphological, Gram staining, and biochemical tests while fungal isolates were characterized morphologically and microscopically using lactophenol cotton blue staining. Results revealed that microbial loads (CFU/g) on Nutrient agar ranged from 1.0 × 10⁵ to 2.5 × 10⁵, on MacConkey agar from 5.0 × 10⁴ to 7.0 × 10⁴, and on Potato Dextrose Agar from 5.8 × 10³ to 9.7 × 10³. Bacterial species were identified including Staphylococcus aureus, Escherichia coli, Klebsiella spp., Pseudomonas spp., Enterococcus spp., Erwinia spp., and Xanthomonas spp. Fungal isolates identified were Aspergillus flavus, Candida albicans, Penicillium spp., and Rhizopus spp. The detection of E. coli and S. aureus indicates fecal contamination and inadequate hygiene, while the presence of Aspergillus flavus raises concerns about aflatoxin contamination. This study concludes that ready-to-eat vegetables sold in Ombi 1 are contaminated with microorganisms of both clinical and spoilage importance. To mitigate risks, vegetables should be properly washed, disinfected, and cooked before consumption. Food safety education, regular microbial monitoring, and stricter enforcement of hygiene practices should be implemented to safeguard consumer health.
Keywords: Fresh vegetables, microbial contamination, bacteria, fungi, Lafia, food safety
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