Eni, A. O. and Oluwawemitan, I. A. and Oranusi, S. U.
Microbial quality of fruits and vegetables sold in Sango
African Journal of Food Science.
Fresh fruits and vegetables promote good health but harbour a wide range of microbial contaminants.
To assess the microbial quality of fruits and vegetables sold in Sango-Ota, 15 samples of different fruits
and vegetables were purchased from three vendors. Samples were analyzed to study the density of
microorganisms by standard plate count (SPC). Mean microbial load ranged from 1.3 × 106 - 1.82 × 107
cfu/ml for vendor A; 9.9 × 106- 3.0 × 107 cfu/ml for vendor B and 9 × 105 - 3.0 × 107 cfu/ml for vendor C.
Nine bacteria belonging to eight genera were identified. Staphylococcus aureus (29.2%) was the most
frequently isolated followed by Staphylococcus spp (12.5%), Klebsiella spp (12.5%) and Salmonella spp
(12.5%). Actinomycetes (4.2%) and Escherichia coli (4.2%) were the least frequently isolated. The effect
of acetic acid (vinegar) concentration (0.5 - 2.5%) and exposure time (0-10 min) on the microbial load of
five vegetables were also assessed. Increasing vinegar concentration from 0.5 - 2.5% reduced microbial
loads by 15 - 82%. Least microbial loads for all vegetables were obtained when exposed to 2.5% vinegar
solution for 10 min. Consumer’s awareness on the dangers of consuming pathogen contaminated foods
and the need to insist on properly processed/stored sliced produce needs to be re-awakened.
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