ABSTRACT
A survey of pathogenic bacteria associated with five leafy vegetables Atama (Hensia crinte), Editan (Bisuteria africand)., Nturukpa (Pteracarpus millred), Anara (Solanium qficana), and Njamja (Piper umbellatum) were collected from three different markets Orieugba, Ahiaeke and Ndioro in Umuahia metropolis of Nigeria. The result revealed the present of pathogenic bacteria at all the locations. The bacteria isolated and identified include Staphylococcus aureus (27.78%), E.coli (12.96%), Listeria spp (14.81%), Salmonella spp (7.41%), Shigella spp (5.56%), Bacillus spp (20.37%), and Streptococcus spp (11.11%). The presence of these bacteria could pose a health hazard to consumers of these leafy vegetables when they are consumed.
TABLE
OF CONTENTS
Title
page i
Certification
ii
Dedication iii
Acknowledgement
iv
Table
of Content v
List
of tables viii
List
of figures ix
Abstract
x
CHAPTER ONE
1.0 INTRODUCTION 1
1.1
AIMS AND OBJECTIVES 3
CHAPTER TWO
2.0 LITERATURE
REVIEW 4
2.1
SOURCE OF CONTAMINATION OF VEGETABLES 4
2.2
MICROBIAL FLORA OF VEGETABLES 5
2.3
PATHOGENS ASSOCIATED WITH CONTAMINATED VEGETABLES 5
2.3.1 Salmonella species 6
2.3.2
Staphylococcus aureus 6
2.3.3 Shigella species 7
2.3.4Escherichia coli 7
2.4
FOOD BORNE DISEASE 8
CHAPTER
THREE
3.0
MATERIALS AND METHOD 9
3.1
STUDY AREA 9
3.2
MATERIALS 9
3.3
STERILIZATION OF MATERIALS 9
3.4
SAMPLE COLLECTION 9
3.5
MEDIA PREPARATION 10
3.6
SAMPLE PREPARATION 10
3.7
BACTERIOLOGICAL ANALYSIS 10
3.7.1
ISOLATION AND ENUMERATION OF BACTERIAL ISOLATES 10
3.7.2
CHARACTERISATION AND IDENTIFICATION OF BACTERIAL
ISOLATES 10
3.7.3
IDENTIFICATION AND CHARACTERIZATION OF THE
BACTERIAL ISOLATES 10
3.7.4
GRAM STAIN 11
3.8BIOCHEMICAL
TESTS 11
3.8.1
COAGULASE TEST 11
3.8.2
OXIDASE TEST 11
3.8.3
CATALASE TEST 12
3.8.4
METHYL RED 12
3.8.5
INDOLE TEST 12
3.8.6
NITRATE REDUCTION TEST 12
3.9
STATISTICAL ANALYSIS 12
CHAPTER
FOUR
4.0
RESULTS 13
CHAPTER FIVE
5.1
DISCUSSION 25
5.2
CONCLUSION 26
5.3
RECOMMENDATION 26
REFERENCES 27
LIST OF TABLES
The
mean bacterial count of the vegetable according to site of purchase (cfu/ml) 14
Morphological
and biochemical characteristics of the bacterial isolates 15
LIST
OF FIGURES
Figure Title
Page
No
Relative Abundance of the Bacterial Isolates from
Vegetables Purchase
at Orieugba
Market. 16
Relative
Abundance of Bacteria Isolates from Vegetables Purchase at Ahiaeke Market. 17
Relative
Abundance of Bacteria Isolates from Vegetables Purchase at Ndioro Market 18
Percentage Prevalence of
Bacteria Isolates in Editan leaves
19
Percentage Prevalence of
Bacteria Isolates in Njamja Leaves 20
Percentage Prevalence of
Bacteria Isolates In Atama Leaves. 21
Percentage Prevalence of
Bacteria Isolates In Anara Leaves 22
Percentage Prevalence of
Bacteria Isolates in Nturukpa Leaves 23
Percentage Frequency of Occurrence of the Bacterial
Isolates 24
CHAPTER ONE
1.0
INTRODUCTION
Vegetables
are considered as the leaf, outgrowth of plant shoots used as food. They are
tender plant parts which may not be sweet but can be flavoured or spiced with
condiments before consumption (Okigbo, 1990). They include plants or plant parts
which are used in soup making or served as an integral part of a main meal
(Yusuf et al., 2004). They are often
regarded as the edible components of plants such as the leaves, stalk, roots,
bulbs, tubers, flowers and seed (ICMSF, 1998) and thus may be eaten raw as
salad or added to cooked foods. They are rich in vitamins, iron, calcium,
proteins, fats and minerals and are helpful in the neutralisation of acidic
substance produced during the course of the digestion of meals, cheese and
other foods as they are valued as roughages which promotes digestion and helps
to prevent constipation (Oyenuga and Fetuga 1985). They are important
protective food and are highly beneficial for the maintenance for health and
prevention of diseases. They contain valuable food ingredients which are for
the proper function of the body. Vegetables contain various medicinal and
therapeutic agents and are valued mainly for their high vitamin and mineral
content.
The
incidence of microorganisms in vegetables may be expected to reflect the
sanitary quality of the processing steps and the microbiological condition of
the raw product at the time of processing (Nguyen, 1994). Bacteria viruses and
parasites on vegetables have been associated with several cases of public
issues. Cases of outbreak of typhoid fever have been often being linked to the
consumption of contaminated vegetables grown in, or fertilized with
contaminated soil or sewage (Beuchat, 1998). These outbreaks differ from a few
persons to many thousands affected (SCF, 2002).
The
differences in the microbial profiles of various fruits and vegetables result
largely from unrelated factors such as resident microflora in the soil,
application of non-resident microflora through animal manures, sewage or
irrigation water transportation and handling by individual retailers (Ray and
Rhunia, 2007). For years, vegetables contaminated ain the field have been
recognized as a source of human infection. Many of the viruses (Rosenblum et al., 1990), bacteria (Ho, et al., 1986) and protozoan on
vegetables which caused food poisoning are derived from human faeces. However,
pathogenic microorganisms of human origin may also be present in minimally
processed vegetables as the minimal technological processing may be unable to
remove the original contamination resulting from air, soil, water, insects,
animals, workers, harvesting, and transportation equipment. Some food borne
outbreaks have been associated with field contamination before the harvest of
the vegetables (APA, 2007).
The
ability of public health agencies to identify through enhanced epidemiological
and surveillance techniques, raw vegetables as probable sources of infectious
microorganisms has undoubtedly resulted in increased number of documented
outbreaks. The risk if illness associated with raw vegetables products can be
reduced by removing or killing pathogenic microorganisms by washing or treating
them with sanitizes. However, vegetables are frequently consumed raw without
being exposed to the processes that reliably eliminates pathogens (Adebayo et al., 2012). Contamination of
vegetables can be reduced depending on the use of good agricultural practices
in growing the vegetables, good hygiene practices during harvesting, picking,
transporting and processing particularly washing. The importance of washing
vegetables properly especially remove from the vegetables any pathogenic
microorganisms which may cause infections upon ingestion. Chlorine containing
solutions or other antibacterial compounds may been employed to reduce the
numbers of contaminating microorganisms in vegetables (Lund, 1983). Apparently,
this procedure can be used to reduce bacterial levels as it cannot guarantee
the absolute elimination of these pathogens.
1.1 AIMS AND OBJECTIVES
The
aim of this study is to identify the presence of potentially pathogenic
microorganisms on vegetables leaves (Heursia
crinota, Piper umbellatum, Solarium africana, Bisuteria Africana and Pterocarpus millbredi). The objectives
include
1) Isolating and identifying microorganisms from leaves
of vegetables purchased from different markets
2) To
enumerate the microbial load the vegetables with regards to site of purchase
3) To
enumerate the microbial load of each vegetables
4) To
determine specific organisms associated with the vegetables from collection
site.
Click “DOWNLOAD NOW” below to get the complete Projects
FOR QUICK HELP CHAT WITH US NOW!
+(234) 0814 780 1594
Buyers has the right to create
dispute within seven (7) days of purchase for 100% refund request when
you experience issue with the file received.
Dispute can only be created when
you receive a corrupt file, a wrong file or irregularities in the table of
contents and content of the file you received.
ProjectShelve.com shall either
provide the appropriate file within 48hrs or
send refund excluding your bank transaction charges. Term and
Conditions are applied.
Buyers are expected to confirm
that the material you are paying for is available on our website
ProjectShelve.com and you have selected the right material, you have also gone
through the preliminary pages and it interests you before payment. DO NOT MAKE
BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.
In case of payment for a
material not available on ProjectShelve.com, the management of
ProjectShelve.com has the right to keep your money until you send a topic that
is available on our website within 48 hours.
You cannot change topic after
receiving material of the topic you ordered and paid for.
Login To Comment