DETECTION OF SALMONELLA SPP AND PREVALENCE OF SHIGA TOXIN PRODUCING ESCHERICHIA COLI (STEC) IN STREET VENDED CUCUMBER AND GREEN PEPPER

Abstract

Fruits are a major constituent of human diet, they possess nutrients like vitamins, anti-oxidants and fibres, which makes them essential in our day-to-day nutritional requirements, but their consumption without further processing or heat treatment poses a threat as they may harbor different pathogens ranging from Salmonella spp to shiga toxin producing E. coli (STEC). This study focused on evaluating the presence of Salmonella spp and STEC in street vended green pepper and cucumber in Magboro area of Ofada/Mokoloki LCDA, Ogun state. These samples were collected aseptically from specific locations in the market, target pathogens were isolated using selective media, after which the identity of suspected STEC and Salmonella was confirmed using molecular characterization (16S rRNA amplification). Salmonella was detected in all the cucumber and green pepper samples analysed, however, high microbial counts (7.3 log10 CFU/g) of STEC was recorded in cucumber. Street vended green pepper and cucumber sold in Ofada Mokoloki LCDA (Magboro axis) area of Ogun state contain presumptive pathogenic STEC and Salmonella which can create public health hazard.