Vegetables contain essential nutrients that enhance the growth and vital health of humans but can also harbour a wide range of microbial contaminants. This research aims at identifying bacteria and parasites contaminants in vegetables retail in Ijebu metropolis of Ogun State. Ten different unprocessed vegetables were purchased in the fresh state from three markets viz: Ago-Iwoye, Ijebu-Igbo and Oke-Aje on a weekly basis. Bacteria and eggs/cysts of parasites in the vegetables and sprinkling water samples were identified using biochemical techniques and morphology respectively. The bacterial isolates were subjected to antibiotic susceptibility testing. For fruity vegetables, the highest total viable, coliform and Salmonella Shigella counts of 8.0 × 106, 5.2 × 106 and 4.2 ×106 CFU/g were recorded in carrot, cucumber and watermelon respectively, for leafy vegetables, fluted pumpkin leaf has the highest viable and coliform counts of 8.0 ×106 and 5.0 ×106 CFU/g respectively while cabbage had the highest Salmonella Shigella count of 3.9 × 106 CFU/g. Different species of bacteria were recovered from the vegetables and sprinkling water with Escherichia coli (28.2%) having the highest incidence while Serratia marcescens had the least (1.2%). For the parasites in the vegetables, Taenia eggs had the highest occurrence of 31.7%, with Hookworm eggs (3.2%), Diphyllobothrium latum eggs (3.2%) and Trichuris trichuria (3.2%) having the least. Most bacterial isolates were resistant to the antibiotics. This study has demonstrated the presence of pathogens in the retailed vegetables; therefore, it is necessary for consumers to practice appropriate food hygiene before consumption of these vegetables to avoid food poisoning
Key words: Antibiotics, Bacteria, Markets, Parasites, Unprocessed Vegetables
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