Table 1 Microbiological quality of fresh vegetables and salad
Author (s) | Location of study | Method of identification | Commonest microorganism isolated/identified | Fresh vegetables/salad component | Quantitative indicators | Viable count |
|---|---|---|---|---|---|---|
Abdullahi and Abdulkareem (2010) | Zaria, Nigeria | Cultural morphological biochemical characteristic | Baccillus spp., Stapyloccocus aureus | Lettuce, cabbage, cucumber | The percentage of occurrence amongst the isolates was not recorded | Cucumber 1.3 × 105 lettuce 2.5 × 108 cabbage 2.1 × 108 cfu/g |
Adeshina et al. (2012) | Zaria, Nigeria | Cultural morphological biochemical characteristic | E. coli, Staphyloccocus, Pseudomonas. aureginosa | Vegetables salad | E. coli 33.3%, S. aureus 25%, Ps. aureginosa 16%, Salmonella 25% | 6.0 × 104–2.0 × 106 cfu/g |
Adekanle et al. (2015) | Sagamu, Nigeria | Cultural morphological biochemical characteristic | Pseudomonas spp., S. aureus, Bacillus spp., Kleb. spp., Aspergillus spp. | Fresh vegetables | Pseudomonas spp., 14.4%, S. aureus 38.3%, Bacillus spp. 25%, Kleb. Spp. 6.0%, A spergillus spp. 13.3% | Higher microbial contamination |
Afolabi et al. (2011) | Abeokuta, Nigeria, | Cultural morphological biochemical characteristic | S. aureus, Salmonella spp., E. coli | Fresh vegetables | S. aureus 45.4%, Salmonella spp. 32.2%, E. coli 45.6% | 2.80 log10 cfu/g–15.60 log10 cfu/g |
Eni et al. (2010) | Ota, Nigeria | Cultural morphological biochemical characteristic | S. aureus, Kleb spp., Salmonella spp., E. coli, Bacillus spp., Actinomycetes, Ps. Spp | Fresh vegetables | S. aureus 29.2%, S. spp. 12.5%, Kleb. Spp. 12.5%, Salmonella spp., 12.5%, E. coli 4.2%, Actinomycetes 4.2%, Bacillus spp 8.3%, Microccocus spp. 8.3%, Pseudomonas spp. 8.3% | Cabbage 1.8 × 107 lettuce 1.7 × 107 cucumber 1.3 × 107 carrot 2.9 × 107 cfu/g |
Owolabi (2013) | Ota, Nigeria | Cultural morphological biochemical characteristic | Gram + ve Bcacilli | Cabbage, carrot, cuccumber, lettuce | Bacillus brevis 30%, Nocardia spp. 18%, Bacillus spp. 12%, Bacillus subtilis 12%, Bacillus megaterium 6%, Bacillus circular 6%, Bacillus spaericus 6%, Bacillus pumilus 6% | 1.8 × 106–4.1 × 106 cfu/g |
Osamwonyi et al. (2013) | Edo, Nigeria | Cultural morphological biochemical characteristic | Ps. aeroginosa, Staph. epidermidis, E. coli, Proteus mirabilis, Kleb. pneuomoniae, Enterobacter aerogenes | Salad vegetables | Ps. aeroginosa 44%, Staph. epidermidis 17%, E. coli 31%, Enterobacter. aerogenes 56% | 1.5 × 104–2.8 × 104 cfu/g |
Wogu and Iwezeuna (2013) | Benni city, Nigeria | Morphological biochemical characteristics | Salmonella spp., E. coli, S. aureus | Ready-to-eat vegetable salads | Salmonella spp. 40%, E. coli 60%, S. aureus 25% | 3.1 × 103–1.5 106 cfu/g |
Nwankwo et al. (2015) | Umuahia, Nigeria | ,, | S. aureus, E. coli, Ps. aeruginosa, Bacillus spp., Enterobacter spp and Proteus spp, Aspergillus spp., Cladosporium spp., Penicillium spp. and Rhizopus spp. | Salad vegetables | The percentage of occurrence amongst the isolates was not recorded | Cabbage 9.50 × 105 carrot 8.50 × 105 cucumber 3.40 × 105 cfu/ml |
Uzeh et al. (2009) | Lagos, Nigeria | Cultural morphological biochemical characteristic | Mucor spp., Aspergillus. fumigatus, Trichoderma spp., Neurospora crassa, Rhizopus spp., Aspergillus niger, Proteus vulgaris, Proteus mirabilis, S. aureus, Ps. aeruginosa and Citrobacter fruendii | Salad ingredients (carrot, cucumber, cabbage) | The percentage of occurrence amongst the isolates was not recorded | Cucumber 1.3 × 102 carrot 3.0 × 102 cabbage 2.1 × 102 lettuce 2.0 × 102 cfu/g |
Oluwafemi et al. (2013) | Abeokuta, Nigeria | Cultural morphological biochemical characteristic | Microccocus spp., Ps. spp; Bacillus spp., S. aureus, E. coli, Rhizopus spp.; Aspergillus spp.; Penicillium spp. and Mucor spp. | Ready-to-eat vegetables (lettuce, cabbage, cucumber, carrot) | The percentage of occurrence amongst the isolates was not recorded | Lettuce 3.0 × 103 cabbage 3.0 × 103 cucumber 2.0 × 103 carrot 3.0 × 103 cfu/g |
Oji (2016) | Anambra, Nigeria | Cultural morphological biochemical characteristic | Staphyloccocus, Bacillus, Salmonella, Esherichia coli, Pseudomonas and Staphylococcus aureus | Salad vegetable | The percentage of occurrence amongst the isolates was not recorded | 1.83 × 107–3.26 × 107 cfu/g |
Negbenebor et al. (2019) | Kaduna, Nigeria | Cultural morphological biochemical characteristic | Staphyloccocus aureus, Streptoccocus spp., Enterobacter spp., Escherichia coli, Citrobacter spp. and Klebsiella spp., Staphylococcus aureus | Salad vegetable | Klebsiella spp. 33.33%, Bacillus spp 23.80%, E. coli 14.28%, Staphylococcus aureus 14.28%, Ps. aureginosa 14.28% | Higher microbial load |
Aboh et al. (2011) | Abuja, Nigeria | Cultural morphological biochemical characteristic | Esherichia coli, Pseudomonas aureginosa, Proteus spp., Klebsiella spp., Salmonella, Shigella, Enterobacter and S. aureus | Salad vegetable | S. aureus (46.7%), Klebsiella spp. (26.7%), Enterobacter spp. (20.0%), Proteus spp. (13.3%), and P. aeruginosa (13.3%), E. coli (6.7%), Shigella spp. (6.7%) and Salmonella spp. (6.7%) | 1.6 × 106 to 2.9 × 108 cfu/g |
Ajayi, et al. (2017) | Iwo, Nigeria | Cultural morphological biochemical characteristic | Staphyloccocus, Pseudomonas, Bacillus and E. coli. Proteus spp., Streptococcus, Enterobacter aerogenes, Micrococcus spp., Lactobacillus | Ready-to-eat vegetable | Staphyloccocus 100%, Bacillus 65% pseudomonas 65%, Enterobacter 65%, Proteus spp. 65%, E. coli 35%, Lactobacillus 35%, Streptoccocus spp. 35% | 3.8 × 105–1.2 × 107 cfu/g |