MICROBIAL QUALITY OF SUNDRIED TOMATO AND PEPPER SOLD IN SELECTED MARKETS WITHIN KADUNA METROPOLIS

ABSTRACT The microbial quality of sundried tomatoes and pepper sold within Kaduna Metropolis was assessed to evaluate bacterial and fungal contamination levels, the associated risks, and antimicrobial susceptibility patterns. Samples were collected from three major markets: Sabo Market, Bakin Dogo, and Kasuwan Bacci. The microbial load was quantified, and bacterial and fungal isolates were characterized using standard microbiological techniques. The bacterial mean count ranged from $1.1 \times 10^4$ to $1.7 \times 10^2$ cfu/g while fungal mean counts ranged from $1.0 \times 10^4$ to $9.2 \times 10^2$ cfu/g across the markets, indicating significant contamination. Identified bacterial isolates included Escherichia coli, Staphylococcus aureus, Bacillus cereus, Serratia spp., and Salmonella spp., while fungal isolates comprised Aspergillus niger, Aspergillus flavus, and Rhizopus stolonifer. Antibiotic susceptibility testing revealed that E. coli and S. aureus were most susceptible to Ciprofloxacin (91% and 88%, respectively) and least responsive to Amoxicillin (25% and 27% sensitivity, respectively). Bacillus cereus demonstrated high susceptibility to Gentamycin and Ciprofloxacin (100% and 80%, respectively), while Serratia spp. and Salmonella spp. were moderately sensitive to various antibiotics but exhibited resistance to Amoxicillin and Augmentin. Antifungal susceptibility testing showed Aspergillus niger and Rhizopus stolonifer to be highly sensitive to Fluconazole and Ketoconazole at higher concentrations (200 mg, 100% and 75%, respectively), but resistance increased at lower concentrations (25 mg, up to 75% for A. niger). The high microbial load and antimicrobial resistance highlight significant public health concerns associated with sundried tomatoes and pepper. Enhanced post-harvest handling, storage, and market hygiene practices are recommended to mitigate contamination. Moreover, stringent monitoring of antibiotic use and further studies on alternative preservation methods are advocated to ensure food safety and reduce microbial risks