MICROBIOLOGICAL ASSESSMENT OF CAPSICUM SPP. SOLD WITHIN A RURAL MARKET IN DELTA STATE, NIGERIA.

Abstract

Microbiologically safe vegetables are essential to maximize the health benefits within by adequate consumption of these produce. Proper washing of vegetables is essential for decontamination of plant and human pathogens associated with them. To assess the microbial quality of some Capsicum spp. sold in Amai local market, various fresh and dry samples were obtained from two vendors. Samples were analyzed to determine the density of microorganisms by Standard Plate Count, the characterization and identification using biochemical and fungal tests were conducted. Mean bacterial load (fresh and dry samples) ranged from 4.0 x 106 – 6.5 x 107cfu/ml for vendor A and 0.5 x 106 – 7.0 x 107cfu/ml for vendor B while the fungal load (fresh and dry samples) for vendor A ranged from 3.2 x 106 – 8.6 x 107cfu/ml and vendor B ranged from 6.4 x 106 – 8.0 x 107cfu/ml. The bacteria isolated with percentage occurrence include: Bacillus spp. (44.4), Serratiamarcescens (11.1), Micrococcus spp. (22.2), Enterobacteraerogenes (11.1), S. aureus (11.1) while fungi include: Aspergillusniger (33.3), Penicillium spp. (33.3) and Yeast (33.3). The high isolation rates observed in this study indicate heavy microbial contamination of the vegetable under study, which could result from the cultivating, harvesting or post harvest processing. It is of paramount importance that effective treatment or processing be embarked upon to safeguard consumers’ health in the consumption of raw or cooked produce [FJPAS 1(1) 2016].