ABSTRACT
Fresh
samples of vegetable sald collected form different food outlet in Ilorin
metropolis wer evaluated for bacteria loads, at a temperature of 250c and the PH of
the samples which is 3.7 using spread
plate agar diluteion method, the bacteria load ranges from 1.6x 104c
fu/g to 11.5x104c fu/g
and faecal colifrom ranges from
1.6x 104c fu/g to 4.6x 104c fu/g
associated with the salad from majority
of the samples, micro organism associated with vegetable salad include, bacillus anthracis mycobacterium
spp, Brucella spp, listeria , monocytogenis, yersima, enterolytia, clostridium
, perfringens, Klebsiella spp and M. Paratuberculosis
TABLE OF CONTENT
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Abstract vi
Table of content vii
CHAPTER ONE
1.1 Introduction
CHAPTER TWO
2.1 Materials
and method
2.2 Media preparation
2.3 Isolation
and identification
2.4 Aims
and objectives
CHAPTER THREE
3.1 Results
CHAPTER FOUR
4.1 Discussion
4.2 Conclusion
References
CHAPTER ONE
1.1 INTRODUCTION
Vegetable salad is a very common food accompaniment in
Nigeria, the vegetables that usually make up this recipe include tomatoes,
cucumber, carrots, green chili, cabbage and lettuce. They are sold in almost
every market and can be seen hawked around by traders. Fruits and vegetables
have identified as significant sources of pathogens and chemical contaminants
(Uzeh et al., 2009)
As a result environmental and food microbiologist have
continued to identify and suggest control measures for hazards at all stages in
the supply chain (Johngen, 2005).
Khan et al, (1992) reported that bacterial contamination
results from various insanitary cultivation and marketing practices. In another
study, tanben et al (2006) reported that nbacterial contaminated of salad
vegetables was linked to the fact that they are usually consumed without any
heat treatment. These vegetable can become contaminated with pathogenic
micro-organisms during harvesting through human handling, harvesting equipment,
transport containers, wild and domestic animals. Pathogens from the human and
animal reserviour as well as other environment pathogens can be found at the
time of consumption. Although spoilage bacteria, yeasts and mouldtominate the
micro flina on raw fruits and vegetable, the occasional presence of pathogenic
bacteria, parasites and viruses capable of causing human infective has also
been documented, (Hassa et at 2006).
Coliforms are facultative anaerobic grain negative rods
belonging to the family enterobacteriaacaea. They are known contaminants of
food and water causing various intestinal and extra intestinal infections such
as urinary, central nervous system and respiratory tract infections (John 2007)
The presence of e. coli enterobacteriasp, salmonella sp,
and pseutomonasaerugmosa has been reported in salad vegetables (Khan et al
1992) (Tanbakar 2006). (Mehmet and Ayjin 2008), also reported that the presence
of E. coli in some green leafy vegetables due to the favourable climatic for
favourable cultivation of salad vegetables, as well as the cultural practice of
dwellers in the northern Nigeria, the consumption rate of these vegetable is higher than in
other regions in Nigeria (Beuchat 1995)
The bacteria specie isolated from fresh vegetables
purchased supermarkets and from most vegetable eater fresh by consumers.
However, raw vegetables may pose a risk of transmitting opportunity bacteria to
immune compromised presumptively identified as p. Aerugmosaisolatean and
cultivation methods.
Bacteria contamination was identified as originating from
3 major routes. The soils manure, (facial material0 and the street (Abdullahi
2010).
Salad is a food made primarily of a mixture of raw
vegetables and fruits. Health benefits of salad are many, owing to the various
vegetables present in them. Vegetables are a good source of anti-oxidants and
phytonutrients. They are low in calories and are rich in complex carbohydrates,
vitamins, and minerals. Salads should be cleansed properly as they are
generally eaten raw and partially cooked. If these are not cleansed
properly,these becomes source of food born illnesses (Beauchat 1995)
Pathogen and edible plants present a significant potential
source of human illness. A significant portion of enteric pathogen can persist
on the surface and proliferation of these dangerous pathogens can increase the
likelihood of food-borne disease associated with fresh or minimally processed
produce.
Fresh vegetables and fruits becomes contaminated with
microorganisms during production, harvest, packing, abd distribution (Bartz
2003).
Several outbreaks of gastro enteritis have been linked to
the consumption of contaminated fresh vegetable borne outbreaks which occurred
in japan in 1996 in which 11.000 people was affected and about 6,000 cultures
were confirmed. The outbreak involved the death of three children and was
carried by Escherichia coli. The most common bacteriaentrepathogensassociated
with fruits and vegetables are salmonella spp. (Thinberg 2002) E. coli. 6157
outbreaks were associated with cider, lettuce, radish, alfalfa sprouts and
other mixed salads (Beuchat 1995).
As the salad carrot, carinter, and cucumber have a very
high consumer preference and eaten raw or partially cooked dye to health effect
throughout the country. The present work was undertaken to determine the
bacteriaological quality of fresh salads sold by the street vendorsjaipin city
(Beuchat 1995).
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