Enteric Bacterial Contamination of Salad Vegetables Sold Within Anyigba, Kogi State, Nigeria

This study evaluated the enteric bacterial contamination of cabbage, cucumber and carrots sold within Anyigba, Kogi State. These vegetables which are usually eaten raw in coleslaw and salads were analysed for the presence and level of enteric bacteria using standard microbiological procedures. Results revealed bacterial contamination of the vegetables with enteric bacteria from all the sales points. Mean bacterial counts recorded for theses vegetables from Good shepherd Hospital sale point, were 8.9×106, 1.03×107, and 4.85×106 cfu/g for cabbage, carrot and cucumber respectively. Mean bacterial counts recorded from University gate sale point were 1.08×106, 6.48×106, and 4.0×107 cfu/g and mean bacterial counts recorded from Garage market were 3.0×106, 1.21×107, and 1.25×106 cfu/g. There is no significant difference in the colony forming units of enteric bacteria from the different sale points (P< 0.05). Enteric bacteria isolated from the vegetables included Escherichia coli, Enterobacter spp, Salmonella spp, Shigella spp., Proteus spp, Klebsiella spp and Serratia spp. These results indicate that the vegetables are significantly contaminated with enteric bacteria and have poor microbiological quality that could potentially result in outbreak of foodborne illnesses. Contamination of these vegetables could be attributed to pre-harvest and post-harvest contamination sources.