ASSESSMENT OF MICROORGANISMS ASSOCIATED WITH FRESH VEGETABLES AND THEIR ANTIBIOTIC SENSITIVITY PROFILE

ABSTRACT Microbial contamination of vegetables can result in foodborne illness and disease outbreak from consumption of raw or undercooked vegetables. Hence this study is aimed to investigate the prevalence and antibiotic sensitivity of microorganisms in different vegetables. Two set of samples were obtained from three different vegetables namely; Abelmoschus esculentus (Okro), Talilium triangulare (Waterleaf) and Telfairia occidentalis (Fluted Pumpkin) on four different samplings. Samples were analyzed for microbial population and diversity and response to commonly used antibiotics using standard microbiological procedures as to ascertain the public health hazards associated with fresh vegetables. Microbial counts were determined for Total Heterotrophic Bacteria (THB), Total coliform (TC) and Faecal coliform (FC), Total Pseudomonas (TP), Total Salmonella and Shigella (TSS), and Total Heterotrophic Fungi (THF). Results showed that the second sampling recorded the highest microbial population for THB, Total coliform, total Salmonella and Shigella and total fungi. Result showed that the third sampling recorded the highest microbial count with a total heterotrophic bacteria count of okro, waterleaf and pumpkin was 2.54 × 10⁹CFU/g, 9.35 × 10⁸CFU/g and 5.2 × 10⁸ CFU/g respectively. Okro harbored more microbial load than the other vegetables. Total heterotrophic fungi count was highest in the second sampling with a range of 2.2 ×10⁴ CFU/g to 6.0 ×10³ CFU/g.Waterleaf harboured more microbial load than other vegetables.Bacterial isolates belonged predominantly to the family Enterobacteriaceae and included Escherichia coli, Salmonella spp., Shigella spp., Serratia spp., Enterobacter spp., Citrobacter spp. and Pseudomonas spp.Escherichia coli recorded the highest percentage of occurrence Fungi which include Aspergillus spp,Rhizopus spp,Yeast spp, Saccharomyces spp, Penicillium spp and Mucor.with Yeast,Rhizopus and Mucor as the most occuring fungi.Antibiotic susceptibility testing with interpretations guided by CLSI standards revealed that isolates such as Yersinia spp, Enterobacter spp, Salmonella spp, Klebsiella spp,Citrobacter spp,Escherichia coli,Shigella spp showed more resistance to Cefuroxime.Augumentin and Ceftazimidime showed great resistance too.It also revealed that the organisms were sensitive to Ciprofloxacin,Ofloxacin and peflacine.The findings of the Study revealed the presence of various potential bacteria and fungi in vegetable samples investigated. Therefore, it is recommended that hygiene practices during cultivation, harvesting, transportation, and marketing of vegetables to minimize microbial contamination should be performed, encourage the use of safe storage and preservation techniques such as refrigeration, clean packaging, and natural antimicrobial treatments to limit fungal spoilage and enhance routine microbial surveillance and monitoring of vegetables in local markets to ensure compliance with food safety standards.