Bacterial contamination of vegetables sold in Arba Minch Town, Southern Ethiopia

Abstract

ObjectiveUnhygienically handled fruits and vegetables which are usually consumed in raw serve to transmit various infectious diseases. Bacteria are among the common vegetable contaminants. However, the species of contaminants and rate of contamination depends on various environmental and human factors. Hence, a cross-sectional study was conducted to assess the level of bacterial contamination and associated factors among vegetables marketed in Arba Minch town from January to March, 2018. A structured questionnaire was used to collect data regarding factors associated with bacterial contamination of vegetables. Selected vegetables were purchased and processed for examination of bacterial contamination by standard culture technique following standard protocols. All data were analyzed using SPSS version 20.0.ResultsA total of 347 vegetable samples were examined, of which 169 (48.7%) were positive for bacteria contamination. Cabbage (71.9%) was the most frequently contaminated vegetable. E. coli (31.4%) was the most frequent contaminant detected. Type of vegetables (p = 0.000) and market place (p = 0.039) show significant association with bacterial contamination. Bacterial contamination rate in the present study was significantly considerable. Therefore we recommend for the local health office to continuously monitor the contamination status of raw edible vegetables and take respective measures.

Co-exposure risks of pesticides residues and bacterial contamination in fresh fruits and vegetables under smallholder horticultural production systems in Tanzania

“…Likewise, tomatoes, onions carrots, ripe banana and Chinese cabbage had considerable high pathogenic contaminations while the least contaminated were okra and avocadoes. These findings are similar to the previous studies, but only cabbage was highly contaminated [7]. High contamination of these leafy vegetables emanates from the large surface area, contaminated water splashed to freshen, and possible unhygienic handling by farmers and vegetable vendors as well as customers touching during selection of vegetables.…”

“…A considerable high proportion (63.2%) of samples tested was contaminated with at least one bacterial pathogen. This prevalence in higher than the rate reported in Ethiopia where only 48.7% were positive for bacterial contamination [7]. Pathogenic bacteria including E. coli and Salmonella spp were isolated from fresh vegetables, contrary to the study in Brazil which did not report Salmonella spp.…”

“…were isolated from samples collected from market places, only indicating that vegetable vendors may play a key role in second-hand contamination of fresh vegetables. The production phase, therefore, constitutes the main contamination point of faecal contaminants of fresh vegetables because E. coli is a faecal coliform bacterium that is normally excreted in stool [7]. High risks of faecal contamination may have emanated from people reported to be entering and/or urinating/defecating in the farms.…”

“…Vegetables that are mostly eaten raw or semi-processed are at higher risk for contamination by pesticide residues and pathogenic foodborne microbes [6]. These vegetables can be contaminated with both bacteria and pesticide residues during cultivation, harvesting, and transportation [7].…”

Antibiotics Susceptibility Pattern of Bacteria Isolated from Ready-To-Eat Vegetables Sold in Mohammadu Gumi Market, Kaduna, Nigeria

“…Consumption of any of these organisms poses a serious health hazard. Previous reports where E. coli and Salmonella spp were isolated from cabbage include the following: Eni et al, (2010) reported E. coli (4.2%), Salmonella spp (12.5%) from Sango Ota, Nigeria; Mritunjay and Kumar, (2017) and Alemu et al, (2018) reported E. coli (16.7%) and (31.4%) respectively from Dhambad city, India and Arba Minch town, Southern Ethiopia.…”