Microbial Quality and Safety of Raw Vegetables of Fiche Town, Oromia, Ethiopia
Birhanu Degaga, Israel Sebsibe, Tolosa Belete, Asmamaw Adugna
Abstract
Vegetables contain vital ingredients such as minerals, phytochemicals, vitamins, and fibers, which play significant roles in human health. Consumption of fresh vegetables causes human infections and outbreaks while serving as a reservoir of several pathogens. The study evaluated the microbiological quality of raw vegetables consumed in and around Fiche town, Central Ethiopia. For the experimental study, a total of 100 samples of 5 different raw vegetables from two local markets were selected based on their commonalities for overall microbial quality in terms of aerobic mesophilic count, total coliform count, Enterobacteriaceae count, Staphylococci count, and yeast and mold levels. The highest count was aerobic mesophilic bacteria (5.7 log CFU/g) followed by Enterobacteriaceae (4.7 log CFU/g), while yeasts and molds count the least. The maximal count for aerobic mesophilic bacteria was enumerated in cabbage (6.4 log CFU/g) while the minimum was in green pepper samples (4.7 log CFU/g). Among 100 vegetable samples analyzed, 11% were contaminated by S. aureus which is highly prevalent in cabbage (20%), followed by lettuce (15%). In the present study, 15.0% of vegetable samples were positive for Salmonella and detected in all vegetable types.