International Journal of Pathogen Research

Vegetables are important sources of nutrients for human health and well-being but they easily undergo spoilage as a result of the proliferation of spoilage organisms which could be pathogenic. Human handling has also been implicated in the colonization of vegetables with pathogenic microorganisms. These vegetables can serve as vehicles of transfer of pathogenic microorganisms to humans especially because they are mostly consumed raw. This study aimed to assess the bacterial contamination levels and identify the predominant bacterial species associated with commonly consumed vegetables sold in open markets in Port Harcourt. One hundred and eleven samples of vegetable (Cabbage, Carrot and Lettuce) were randomly purchased and analyzed using standard plate count and biochemical identification methods. Results showed that all the vegetable samples were contaminated with bacteria. Cabbage was the most frequently contaminated vegetable (21.7x10⁵ CFU/g) followed by carrot (19.8x10⁵ CFU/g) and the least contaminated vegetable was Lettuce (18.3x10⁵ cfu/g). Four species of bacteria were isolated, with Escherichia coli being the most prevalent, followed by Staphylococcus aureus and Bacillus sp and Klebsiella sp. The presence of pathogenic bacteria indicates the need for improved hygiene during handling and marketing of fresh vegetables to safeguard consumer health.