ISOLATION AND CHARACTERIZATION OF BACTERIA PATHOGENS ON VEGETABLES SOLD AT ORIE-OMUMA, ORU-EAST, IMO STATE
Abstract
Safety of food is a basic requirement of food quality. A total of three vegetable (Ugo, waterleaf and Oha leaf), were randomly purchased from five different vendors in Orie-Omuma Om-east Imo State. The samples were transported in ice to the laboratory. The samples were bacteriologically analyzed using pour plate technique and sub-culture. Pour plate techniques was done by carrying out serial dilution of the sample after which the fourth tube and the last tube were picked and 1ml of each sample was pipetted into a Nutrient agar, the plate was then incubated for 24 hours at 37°C after which the plate were examined for growth. Sub culture was done using bacteriological agar. All the vegetable samples had varying levels of bacterial growth ranging from 1.0 X 105 to 3.0 X 106 cfu/ml. Ninety percent of the vegetable sample had bacterial counts above the acceptable limits (104 cfu/ml) and 10% of the samples had bacterial counts less than (
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