Isolation and Characterization of Microbial Contaminants From Vegetables Sold at Local Markets in Ilorin, Nigeria

Abstract

Background: Fruits and vegetables offer favorable conditions for the growth of various fungi and bacteria. These microorganisms cause spoilage, altering the texture and rendering the produce inedible. A significant portion of fruits and vegetables is lost due to microbial spoilage. Additionally, handling and transportation further increase the risk of damage. As a result, farmers often face substantial losses
Methodology: The research focuses on the isolation of microbes, particularly bacteria and fungi, from marketed vegetables such as Vernonia amygdalina, Crassocepalum ruben berth, Amaranthus hybridus, Celosia argentea L., and Solanum americanum through standard microbiological procedures.
Results: Bacterial isolates that were isolated are Bacillus subtilis, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, and Staphylococcus sp. Four fungal isolates were also isolated; Aspergillus flavus, Aspergillus niger, Penicillium sp, Saccharomyces sp. Vernonia amgydalina has the lowest bacterial count (1.23 × 109 cfu/ml) while Celosia argentia has the highest fungal count (7.64 × 109 cfu/ml). Antibiotic susceptibility of the bacteria isolated shows the detection of multidrug-resistant bacteria.
Conclusion: In this study, the high prevalence of fungal and bacterial contamination of these vegetables depicts unhygienic handling of these food materials at the point of cultivation, harvesting, transportation, or selling. Therefore, there is a need to safeguard the health of final consumers by proper washing and disinfection of these products, which are consumed in their raw