INCIDENCE OF PATHOGENIC MICROORGANISMS IN CABBAGE AND CARROTS USED FOR COMMERCIAL STREET VENDED COLESLAW

Abstract

There is an increased concern that vegetables might be more important as a carrier for human enteric pathogens like Escherichia coli and Salmonella spp. Microbes create a niche on the flora of vegetables such as cabbage and carrots and it has now become difficult to control them. Escherichia coli is a bacterium found in the environment, food, and intestines of both humans and animals. Escherichia coli cause serious food poisoning in their hosts. This study focused on pathogenic E. coli and Salmonella isolated from cabbage and carrots using SMAC and SS agar. The highest counts of pathogenic E. coli were 7.4 Log10 CFU/g and 7.0 Log10 CFU/g for cabbage and carrots respectively. Salmonella was detected in 25 g of carrot samples. Genotypic characterization confirmed the presence of this pathogens. In this study, carrots were considered as the major risk factor associated with the occurrence of Salmonella and E. coli. In addition, the study has demonstrated that Cabbages and carrot may contribute to the prevalence of Salmonella and E. coli illnesses in Magboro market, ogun state. Vegetables should be stored away from raw animals’ products to avoid cross-contamination. Washing your vegetables properly before eating is highly recommended.