Microbiological quality assessment and antibiotic resistance profiling of pathogenic bacteria Isolated from selected vegetables sold in Akure, Nigeria.

Document Type : Original Article


Department of Microbiology, School of Life Sciences, Federal University of Technology, Akure, Nigeria


Background: Vegetables are rich di­etary sources of micronutrients, minerals, vita­mins and, most importantly, antioxidants and fibre, all of which are vital to human health, wellbeing and disease prevention. However, the occurrence of pathogens in vegetables could pose health risk to consumers. This study was carried out to determine the microbial quality of common vegetables in Akure and antibiotic susceptibility profiles of the bacteria isolates. Methods: Samples of Vernonia amygdalina (Bitter leaf), Amaranthus hybridus (African Spinach), Telfairia occidentalis (Fluted Pumpkin leaf), Corchorus olitorius (Jute leaf), and Solanecio biafrae (Efo Worowo”) were purchased from five different markets while those collected from farms were used as control. Results: Bacillus cereus was found to be the most prevalent with 34(22.07%) followed by Bacillus subtilis. 29(18.83%), Klebsiella oxytoca 22(14.29%), Pseudomonas aeruginosa 20(12.99%), Seratia marcesens 13(8.44%). In addition, the results showed vegetables harboured fungi, 69 fungi were isolated.The prevalence of the fungi isolates in descending order of occurrence was Aspergillus niger 34(49.28%), Aspergillus penicilloides 13(18.84%), Aspergillus flavus 8(11.59%), Aspergillus acidus 6(9.25%) and Saccaromyces cerevisiae 5(7.25%).The identification of the bacterial isolates was based on their colony appearance on the selective/differential media. The results also revealed that all the bacterial isolates had high sensitivity to Pefloxacin, Gentamycin and Ciprofloxacin. The resistance of isolated Escherichia coli, Proteus mirabillis and Streptococus pneumoniae to amoxicillin, augmentina®, septrin and tetracyclin were plasmid mediated. Conclusion: consumption of contaminated vegetables could pose the risk of infection therefore appropriate treatment such as blanching and washing in salt solution is needed to eliminate pathogens from vegetables.


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