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Afr. J. Biomed. Res. Vol. 24 (May, 2021); 203- 209

Research Article
Assessment of Bacterial Contamination in Ready-to-Eat Fruits
and Vegetables Sold at Oja-Oba Market, Ilorin, Nigeria
*Ajiboye, A.E. and Emmanuel T.O.
Department of Bioscience and Biotechnology, Microbiology Unit, Kwara State University, Malete, Nigeria

ABSTRACT
Assessment of bacterial contamination was carried out on ready to eat fruits and vegetables sold in Oja-Oba market, Ilorin. Nine
(9) samples of two (2) different fruits (watermelon & pawpaw) and vegetable (carrot) were collected randomly from different
stationery vendors. Analyses of total bacterial count was carried done on all samples, selective/differential media was used to
enumerate total coliform count, total Staphylococcus count and total Salmonella count using 10-fold serial dilution and plate
count method. Pure colonies were isolated using streak plate method and subjected to biochemical test using standard procedure.
Ten (10) antibiotics were used for susceptibility test against the biochemical tests using disk diffusion method. Mean microbial
load ranged from 60.17 ± 3.10 x 10⁴ - 158.67 ± 6.90 x 10⁴ cfu/ml for vendor A; 61.83 ± 2.60 x 10⁴ - 144.33 ± 4.24 x 10⁴ cfu/ml
for vendor B and 56.83 ± 3.53 x 10⁴ - 88.50 ± 3.10 x 10⁴ cfu/ml for vendor C. Total coliform count ranged from 7.80 ± 1.10 x
10⁴ - 26.70 ± 2.82 x 10⁴ cfu/ml, total Staphylococcus count ranged from 5.00 ± 0.24 x 10⁴ - 21.17 ± 3.06 x 10⁴ cfu/ml and total
Salmonella count ranged from 8.84 ± 1.18 x 10⁴ - 11.67 ± 1.41 x 10⁴ cfu/ml. Antibiotics susceptibility test ranged from 10.00 ±
0.00 – 26.50 ± 0.21mm. Ciprofloxacin and gentamycin had an average diameter of zone of inhibition at 24.50 ± 0.71 and 26.50
± 0.21mm respectively. The analysis has shown that ready to eat fruits and vegetables sold in Oja-Oba Market contain
considerable numbers of pathogenic bacteria.

Keywords: Oja-Oba Market, Fruits, Vegetables, Bacterial isolates, Antibiotics

*Author for correspondence: Email: [email protected]; Tel: +234-08061102397

Received: March, 2020; Accepted: December, 2020

INTRODUCTION systems deployed during post harvest transportation, handling

and packaging.
The consumption of fruits and vegetables have notable Fruits and vegetables could be the sources of
beneficial effect as it contains essential nutrients that support contamination of food preparation areas (Altieri and Nicholls,
good health (Liu 2013), which include fiber, vitamins and 2017). Ready to-eat fruits and vegetables may be sliced,
essential minerals amongst others. Consumers of fresh fruits peeled, shredded and washed/unwashed (Francis et al., 2012).
and vegetables are usually in a state of good health, hence the The destruction of surface cells during processing can cause
several health benefits being enjoyed (Adebolu and Ifesan, an exposure of the produce for the entry of microorganism
2019). which utilizes the readily available nutrients compared to
There is a drastic reduction of incidences of acute and intact produce. In addition, high water activity of many fruits
chronic diseases as a result of the intake of fruits and and approximately neutral pH of vegetables encourages the
vegetables (Boeing et al., 2012). There is considerable rapid growth of microbes (Qadri et al., 2015). Members of the
information on the need to consume on a daily basis fruits and Enterobacteriaceae is often associated with contamination of
vegetables as essential part of our diet, and it is also known fruits and vegetables due to activities and processes involved
that there could be development of poor health and increased from cultivation and post harvest operations. Varieties of
incidences of disease due to insufficient consumption (Aune fruits and vegetables have been implicated as a source of
et al., 2017). However, the intake of raw vegetables without Salmonella infection; most commonly are tomatoes, lettuce
proper washing is a great concern because it has been proved and watermelon. Salmonella sp. Has been found on fresh
to harbor microbes (WHO, 2015). It has also been documented produce such as lettuce, cauliflower, spinach, mushrooms and
by Temgoua et al., (2015) and Adams and Moss (2018) that mustard cress (Mritunjay and Kumar, 2015).
contamination could arise from poor or lack of basic standard Generally, most of the street vendors that hawk ready to
eat fruits and vegetables are not monitored by any food
 Bacterial Contamination in Ready-to-Eat Fruits and Vegetables

protection agency which means the risk of consuming fresh cultures were then refrigerated at 4 ℃. The method of Karoki
produce contaminated with infectious agent such as et al. (2018) was used to characterize isolates using their
Escherichia, Salmonella and other parasite is high (Orji et al., macroscopic, elevation of colony and biochemical
2017). The ability of some certain bacteria to produce toxin characteristics.
causing food poisoning has also implicated Staphylococcus as
one of the prevalent agent responsible for infection and can be Identification of Bacterial Isolate: Identification of bacterial
transmitted from person to person (foster and McDevitt, isolates was done using Gram stain technique and biochemical
2013). The entirely study was aimed at assessing bacterial test such as catalase, indole, citrate utilization, oxidase, methyl
contamination in ready to eat fruits and vegetables sold at Oja- red and voges- proskauer test.
Oba Market, Ilorin.
Catalase Test: Three (3) % H₂O₂ was introduced unto a clean
grease free slide. A smear of loop full bacteria was made.
MATERIALS AND METHODS Formation of bubbles was observed for each bacterial isolate
(Mahon, 2011).
Collection of samples: Fruits of two different types {Water
melon (Citrullus lanatus), pawpaw (Carica papaya)} and Indole Test: Peptone broth was prepared by weighing (15) ml
Vegetable {Carrot (Daucus carota)} were collected from 3 of peptone broth in a test tube and sterilized in an autoclave at
different stationery vendors in Oja-Oba market. The two fruits 121℃ for 15 minutes at 15 ibs pressure. A loop full of bacteria
were sliced ready to eat fruits. The total of all samples were culture was inoculated in broth and incubated for 24-48 hours
three (3) and these was collected in sterile polytene bag and at 37 ℃. Two (2) drops of Kovac’s reagent was dispensed into
ice cooler at about 10:00-11:00 hours. It was transported the test tubes and mixed together after sterilization (Abiola
immediately for processing in the laboratory. and Oyetayo, 2016).

Preparation of Culture Media: All media (Nutrient agar, Oxidase Test: Two (2) drops of oxidase reagent was placed
MaConkey agar, Eosin methlenyne blue agar, Manitol salt onto whatman filter paper and a smear of bacteria culture was
agar, and Mueller Hinton agar used for culturing were made from a 24 hours old nutrient agar plate. The formation
prepared according to standard specification by the of Bubbles or effervescence was observed for positive result
manufacturer and were sterilized at 121 ℃ for 15 minutes. ((Shields et al., 2013).
Salmonella Shigella agar, which does not require autoclaving,
was sterilized by boiling for 15 minutes. Citrate Utilization Test: Two (2) grams of Sodiun Citrate, 5
g Sodium Chloride, 1 g Dipotassium Phosphate, 1 g
Preparation of Sample: Ten grams (10g) of each sample was Ammonium Dihydrogen Phosphate, 0.08 g Bromothylmol
measured with the aid of a weighing balance, it was pressed Blue, 0.2 g Magnesium Sulphate and 15g agar was mixed
using a sterile pestle and transferred into a sterile conical flask. together and 1000ml sterile distilled water was dispensed in
A measuring cylinder was used to obtain 90 ml of sterile the same mixture. The pH was adjusted to 6.9 and gentle heat
distilled water and this was introduced into the conical flask was applied to dissolve agar. About 3-4 ml was collected in
containing different sample. glass bottles and sterilized at 121 ℃ for 15 minutes in an
autoclave. This was cooled in a slant bottles and inoculums
Preparation of Serial dilution: Serial dilution of the original was smeared onto the surface of the slant (Chester and Copper,
stock culture was done in five (5) test tubes. Nine (9) ml of 2019).
distilled water was introduced into each test tubes using a
measuring cylinder and transferred into all test tube. The test- Methyl Red Test: The bacteria culture was inoculated into a
tubes were corked with cotton wool and placed in an fresh sterile broth medium and incubated at 37 ℃ for 48 hours.
autoclaving for sterilization at 121 ℃ for 15 minutes and 15 A sterile pipette was used to dispense 5 drops of Methyl red
Ibs. The distilled water was allowed to cool and 1 ml of the reagent into the broth culture and colour change was observed
original stock sample was introduced into the first 9 ml sterile (McDevitt, 2009).
distilled water in test-tube to give a 10-fold serial dilution.
This was also labelled 1/10 and the process was repeated on Voges- Proskauer Test: Preparation of 5 % a – naphthol in
all test-tubes until dilution factor of 1/100000 was obtained ethanol and 40 % Sodium hydroxide in deionized water was
(Kaur and Rai, 2015). done. MR-VP broth was also prepared and 5 ml dispensed in
different test tubes and sterilization was done at 121 ℃ for 15
Isolation and Enumeration of Bacteria: About 0.1ml of 10⁻³ minutes using an autoclave. The medium was allowed to cool
dilution for each sample was inoculated on the different to room temperature. Inoculum from fresh culture media was
solidified and sterilized agar plates. The inoculums on each introduced in different test tube and this was incubated
plate was spread using a sterile glass rod and the plates were together with the control at 37 ℃ for 48 hours. About 2.5 ml
inverted and placed in an incubator for 24-48 hours at 37℃. of culture was dispensed in a sterile cultures tube and 5 drops
Enumeration of total bacteria count was done using the plate of methyl red reagent was added. The test organism was also
count method, colonies present were counted and recorded to compared with the control and colour change was observed
get the total colony count in cfu/ml while sub – culturing of (McDevitt, 2009).
each isolates was done until pure colonies was obtained. Pure

204 Afr. J. Biomed. Res. Vol. 24, No.2 (May) 2021 Ajiboye and Emmanuel
 Bacterial Contamination in Ready-to-Eat Fruits and Vegetables

Nitrate Reduction Test : Durham tubes were placed in a test RESULTS

tube and 15 ml nitrate broth was prepared and dispensed into
same test tube. This was placed in an autocalve an sterilized at Total Bacterial Count of Ready to Eat Fruits and
121 ℃ for 15 minutes. Bacteria suspension was inoculated in Vegetable: Microbial load of the fruits and vegetables varied
the sterile broth and incubated at 37 ℃ for 24 hours. with type and vendor (Table 1). Microbial load ranged from
Formation of gas was observed for positive result. Six drops 60.17 ± 3.10 x 10⁴ – 158.67 ± 6.90 x 10⁴ cfu/ml for vendor A;
each of Nitrite reagent A and Nitrite reagent B was prepared 73.33 ± 2.36 x 10⁴ – 144.33 ± 4.24 x 10⁴ cfu/ml for vendor B
and dispensed into the test tubes. Observation for colour and 56.83 ± 3.53 x 10⁴ – 88.50 ± 3.10 x 10⁴ cfu/ml for vendor
changes was recorded (Tiso et al., 2012). C. (Table 1). Watermelon from Vendor C had the lowest
microbial load (56.83 ± 3.53 x 10⁴ cfu/ml) of all the fruits and
Coagulase Test: Few drops of physiological saline was vegetables sampled, while carrot from vendor A had the
placed on two separate grease free slide and a loop of bacterial highest microbial load (158.67 ± 6.90 x 10⁴ cfu/ml).
isolate was emulsified on the slide to make two suspensions.
A drop of human plasma was collected with a sterile Pasteur
pipette and mixed gently on the slides. The two slides were Table 1:
observed for clumping between 5-10 minutes for positive Total Bacterial count of Ready to Eat Fruits and vegetable
result (McAdow et al., 2012). (x 10⁴ cfu/ml)
Sample Type A B C
Determination of Antibiotic Susceptibility Profile
Watermelon 91.61 61.83 56.83
Preparation of McFarland Standard: One gram (1g) ± 2.83ᵅ ± 2.60ᵇ ± 3.53ᶜ
anhydrous Barium chloride (Bacl₂) was dispensed in 100 ml Carrot 158.67 144.33 81.33
distilled water to produce 1 % Barium Chloride (Bacl₂) ± 6.90ᵅ ± 4.24ᵇ ± 3.77ᶜ
solution. One (1) ml of concentrated (H₂SO₄) was also Pawpaw 60.17 73.33 88.50
dispensed in 99 ml of distilled water to produce 1 % Sulphuric ± 3.10ᶜ ± 2.36ᵇ ± 3.10ᵅ
acid (H₂SO₄). The solutions were mixed together with 0.05 ml Values are means of duplicate readings and SD of total Bacterial
of 1 % Barium Chloride (BaCl₂) and 9.95 ml of 1 % Sulphuric counts of ready to eat Fruits and vegetable. Values with different
superscripts on the same row are significantly different at (P≤0.05).
acid (H₂SO₄) to form McFarland standard. This is equivalent
A; Vendor at the main gate of Emirs palace in Oja- Oba’s market
to 1.5 x 10⁸ cfu/ml. B; Vendor at the roundabout area of Oja-Oba’s market
Standardization of Bacterial Isolates: A loop of 24 hours old C; Vendor at the exit gate of Emirs palace in Oja-Oba’s market
bacterial culture was transferred into 5 ml Mueller- Hinton
broth. This was placed in an incubator for 4 hours at 37 ℃.
Turbidity was adjusted using spectrophotometer and diluting Total Coliforms Count of Ready to Eat Fruits and
bacterial suspention with distilled water at 625 nm. The tube Vegetable: The bacterial count for coliforms on all samples
was sealed and compared with McFarland standard solution ranges from 7.80 ± 1.10 x 10⁴ – 26.70 ± 2.82 x 10⁴ cfu/ml.
(Khan et al., 2019; CLSI 2009). Watermelon (7.80 ± 1.10 x 10⁴ cfu/ml) had the lowest
Antibiotic Susceptibility Test of Bacterial Isolates: 0.5 coliform count compared to Carrot (26.70 ± 2.82 x 10⁴ cfu/ml)
McFarland turbidity standards was used to compare culture of isolated from vendor A and pawpaw (21.50 ± 1.65 x 10 ⁴
each bacterial isolate. Bacterial isolates (1.5 x 10⁸ cells/ml) cfu/ml) from vendor C (Table 2).
was seeded into each sterile Mueller- Hinton agar and were
allowed to stand at room temperature (27 ℃ ) for 30 minutes
to allow inoculated organisms to pre- diffuse in the prepared Table 2:
media. The disc containing antibiotics ( Septrin, Coliform Total count of Ready to Eat Fruits and Vegetable
Chloraphenicol, ciprofloxacin, sparfloxacin, amoxillin, (x 10⁴ cfu/ml)
gentamycin, augmentin, pefloxacin, ofloxacin and Sample Type A B C
streptomycin) were carefully placed aseptically on Mueller
Hinton agar plates. All plates were placed in an incubator and Watermelon 17.50 07.80 12.50
allowed to stand for 24 hours at 37 ℃. Zone on inhibition was ± 2.12ᵅ ± 1.10ᶜ ± 2.59ᵇ
measured in millimeters to meet the guidelines set by the Carrot 26.70 13.00 21.50
clinical standard laboratory institution (CLSI, 2017). ± 2.82ᵅ ± 1.89ᶜ ± 1.65ᵇ
Pawpaw 11.83 14.12 18.12
Data analysis ± 1.17ᶜ ± 0.70ᵇ ± 1.64ᵅ
Enumeration of bacterial count was done using colony Values are means of duplicate readings and SD of total coliform
forming unit per millimeter (cfu/ml). Pne way analysis of counts of ready to eat Fruits and vegetable. Values with different
variance (ANOVA) and Post hoc multiple comparison test superscripts on the same row are significantly different at (P≤0.05).
SPSS (Statistical Package for Social Science) version 20.P Key:
was used for statistical analysis. P ≤ 0.05 was noted as A; Vendor at the main gate of Emirs palace in Oja- Oba’s market
statistically significant. B; Vendor at the roundabout area of Oja-Oba’s market
C; Vendor at the exit gate of Emirs palace in Oja-Oba’s market
.

205 Afr. J. Biomed. Res. Vol. 24, No.2 (May) 2021 Ajiboye and Emmanuel
 Bacterial Contamination in Ready-to-Eat Fruits and Vegetables

Table 3: (x 10⁴ cfu/ml)

Total Staphylococcus count of Ready to Eat Fruits and Sample Type A B C
Vegetable
(x 10⁴ cfu/ml) Watermelon 0 0 0
Sample Type A B C Carrot 9.67±1.41ᵇ 11.67±1.41ᵅ 08.84 ±1.08ᶜ
Pawpaw 0 0 0
Watermelon 11.83 ± 11.00 ± 05.00 ± Values are means of duplicate readings and SD of total Salmonella
2.12ᵅ 3.30ᵅ 0.24ᵇ counts of ready to eat Fruits and vegetable. Values with different
Carrot 21.77 ± 13.33 ± 13.33 ± superscripts on the same row are significantly different at (P≤0.05).
3.06ᵅ 1.41ᵇ 5.05ᵇ A= Vendor at the main gate of Emirs palace in Oja- Oba’s market
Pawpaw 11.67 ± 17.85 ± 15.00 ± B= Vendor at the roundabout area of Oja-Oba’s market
C= Vendor at the exit gate of Emirs palace in Oja-Oba’s market
0.47ᶜ 1.63ᵅ 1.41ᵇ
Values are means of duplicate readings and SD of total
Staphylococcus counts of ready to eat Fruits and vegetable. Values
Total Staphylococcus of Ready to Eat Fruits and Vegetable
with different superscripts on the same row are significantly different Staphylococcus count ranges from 5.0 ± 0.24 x 10⁴ – 21.17 ±
at (P≤0.05). 3.06 x 10⁴ cfu/ml for all samples. The load on watermelon and
A; Vendor at the main gate of Emirs palace in Oja- Oba’s market carrot for; Vendor A and B; Vendor B and C respectively are
B; Vendor at the roundabout area of Oja-Oba’s market significantly the same while Staphylococcus count on Pawpaw
C; Vendor at the exit gate of Emirs palace in oja-Oba’s market samples collected from the 3 vendors are significantly
different (Table 3).
Morphological Characteristics of Bacterial Isolates: Based
on the morphological characteristics of bacterial isolates Total Salmonella Count of Ready to Eat Fruits and
observed on the selective/differential media (Table 5); Isolates Vegetable: There was no growth of Salmonella on all fruits
on MaConkey appeared Smooths, Opaque and Motile. Isolates sample (watermelon and pawpaw) but the vegetable (carrot)
on Eosin Methylene Blue agar appeared Pink, Mucoid, and has Salmonella with a load ranging from 11.67 ± 1.41 - 8.84
some with green metallic sheen. Manitol Salt agar developed ± 1.18 cfu/ml with Vendor B having the highest Salmonella
colonies that were yellowish and oily. A blackish substance count and Vendor C having the lowest count (Table 4).
was found on Salmonella Shigella agar with the organism
appearing circular and transparent in the middle of the black Morphological Characteristics of Bacterial Isolates: Based
substance. on the morphological characteristics of bacterial isolates
observed on the selective/differential media (Table 5); Isolates
Gram Stain Reaction: Three (3) isolates were Gram positive on MaConkey appeared Smooths, Opaque and Motile. Isolates
bacterial while nine (9) isolates were Gram negative bacteria on Eosin Methylene Blue agar appeared Pink, Mucoid, and
with the characteristics colour of Purple for Gram positive and some with green metallic sheen. Manitol Salt agar developed
Pink for Gram negative (Table 6) colonies that were yellowish and oily. A blackish substance
was found on Salmonella Shigella agar with the organism
Table 4: appearing circular and transparent in the middle of the black
Total Salmonella count of Ready to Eat Fruits and Vegetable substance.

Table 5:
Morphological Characteristics of Bacterial isolate on Selective/Differential Media
Plates Colour Size Elevation Margin Shape Gram's Reaction
WA-1 Opaque Large Flat Lobate Cocci -ve
WA-2 Yellow Small Raised Curled Cocci +ve
WA-3 Pink Small Umbonate Undulate Rod -ve
WA-4 Green Small Flat Undulate Rod -ve
WA-5 Opaque Large Flat Lobate Cocci -ve
CB-1 Yellow Small Flat Curled Cocci +ve
CB-2 Black Small Raised Entire Rod -ve
CB-3 Pink Small Umbonate Undulate Rod -ve
CB-4 Translucent Medium Raised Undulate Rod -ve
CB-5 Green Small Flat Undulate Rod -ve
PC-1 Opaque Large Flat Lobate Cocci -ve
PC-2 Green Small Flat Undulate Rod -ve
PC-3 Pink Medium Umbonate Undulate Rod -ve
PC-4 Translucent Small Raised Undulate Rod -ve
PC-5 Yellow Small Flat Curled Cocci +ve
*(-ve), negative; (-ve), positive; WA 1-5; Bacterial isolates on watermelon from different culture media
CB 1-5; Bacterial isolates on carrot from different culture media; PC 1-5; Bacterial isolates on pawpaw from different culture media

206 Afr. J. Biomed. Res. Vol. 24, No.2 (May) 2021 Ajiboye and Emmanuel
 Bacterial Contamination in Ready-to-Eat Fruits and Vegetables

Gram Stain Reaction: Three (3) isolates were Gram positive 0.21 mm for all isolates. Ciprofloxacin, gentamycin and
bacterial while nine (9) isolates were Gram negative bacteria pefloxacin had the same diameter of zone of Inhibition (24.50
with the characteristics colour of Purple for Gram positive and ± 0.71mm) on Escherichia spp. The widest zone of inhibition
Pink for Gram negative (Table 6). (26.50 ± 0.21mm) was recorded for gentamycin against
Staphylococcus spp.
Biochemical reaction of the Bacterial Isolates.:
Biochemical test confirmed the presence of Staphylococcus Antibiotics Susceptibility Pattern of Bacterial Isolates: All
spp., Proteus spp., Enterobacter spp., Salmonella spp., antibiotics that had a zone of inhibition less than 13.00 mm
Escherichia spp., and Shigella as stated on the row for were recorded as (R) resistant, values between 13.00 – 19.00
probable organism (Table 7). mm were recorded as (I) intermediate while value above 19.00
were recorded as (S) Susceptible (Table 8).
Antibiotics Susceptibility Test of Bacterial Isolates: The
diameter of susceptibility ranges from 10.00 ± 0.00 - 26.50 ±

Table 6:
Biochemical Reaction of Bacterial from Ready to Eat Fruits and Vegetable
Isolates OX CA CO IND CIT MR NIT VP Probable Organism
WA-1 -ve +ve -ve +ve +ve +ve +ve -ve Proteus Spp.
WA-2 -ve +ve +ve -ve +ve +ve +ve +ve Staphylococcus spp.
WA-3 -ve +ve -ve -ve +ve -ve +ve +ve Enterobacter spp.
WA-4 -ve +ve -ve +ve -ve +ve +ve -ve Escherichia spp.
WA-5 -ve +ve -ve +ve +ve +ve +ve -ve Proteus spp.
CB-1 -ve +ve +ve -ve +ve +ve +ve +ve Staphylococcus spp.
CB-2 -ve +ve -ve -ve -ve +ve +ve -ve Salmonella spp.
CB-3 -ve +ve -ve -ve +ve -ve +ve +ve Enterobacter spp.
CB-4 -ve +ve -ve -ve -ve +ve +ve -ve Shigella spp.
CB-5 -ve +ve -ve +ve -ve +ve +ve -ve Escherichia spp.
PC-1 -ve +ve -ve +ve +ve +ve +ve -ve Proteus Spp.
PC-2 -ve +ve -ve +ve -ve +ve +ve -ve Escherichia spp.
PC-3 -ve +ve -ve -ve +ve -ve +ve +ve Enterobacter spp.
PC-4 -ve +ve -ve -ve -ve +ve +ve -ve Shigella spp.
PC-5 -ve +ve +ve -ve +ve +ve +ve +ve Salmonella spp.
*(+ve), positive; (-ve), negative; IND, indole; OX, oxidase; CA, catalase; CO, coagulase; CIT, citrate; MR, methyl red; NIT, nitrate; VP,
vogeproskauer,
WA 1-5; Bacterial isolates on watermelon
CB 1-5; Bacterial isolates on carrot
PC 1-5; Bacterial isolates on pawpaw

Table 7:
Antibiotic Sensitivity Test against Selected Bacterial on Ready to Eat Fruits and Vegetable
Isolates SXT CH SP CPX AM AU CN PEF OFX S
Proteus 10.25 ± 12.50 ± 19.50 ± 19.50 ± 14.50 ± 15.50 ± 19.50 ± 22.50 ± 14.50 ± 10.00 ±
0.21 0.42 0.14 0.10 0.00 0.71 0.14 0.71 0.14 0.00
Entebobacter 10.00 ± 10.00 ± 10.00 ± 10.00 ± 10.00 ± 10.00 ± 15.50 ± 10.00 ± 10.00 ± 10.00 ±
0.00 0.71 0.71 0.00 0.00 0.00 0.71 1.41 1.41 0.00
Escherichia 15.50 ± 10.00 ± 16.50 ± 24.50 ± 10.00 ± 10.50 ± 24.50 ± 24.50 ± 23.50 ± 11.50 ±
0.71 0.71 0.00 0.71 0.00 0.71 0.71 0.00 0.71 0.71
Salmonella 11.50 ± 10.00 ± 12.50 ± 15.75 ± 11.50 ± 10.00 ± 15.50 ± 17.50 ± 16.5 ± 13.50 ±
0.70 0.71 0.71 0.35 0.70 0.71 0.71 0.00 0.00 0.71
Shigella 10.00 ± 10.25 ± 10.00 ± 18.00 ± 10.00 ± 10.00 ± 17.00 ± 16.00 ± 13.00 ± 10.00 ±
0.70 0.35 0.00 0.70 0.00 0.00 0.00 0.70 1.41 0.00
Staphylococcus 10.00 ± 10.00 ± 10.00 ± 24.50 ± 12.00 ± 16.00 ± 26.50 ± 23.50 ± 10.00 ± 15.50 ±
0.71 0.71 0.71 0.71 0.00 0.00 0.21 0.00 0.00 0.71
Values are means of duplicate reading and ± S.D of zone of inhibition against isolates.
Keys: SXT, septrin; CH, chloramphenicol; SP, sparfloxacin; CPX, ciprofloxacin; AM, amoxicillin; AU, augmentin; CN, gentamycin; PEF,
pefloxacin; OFX, ofloxacin; S, streptomycin.

207 Afr. J. Biomed. Res. Vol. 24, No.2 (May) 2021 Ajiboye and Emmanuel
 Bacterial Contamination in Ready-to-Eat Fruits and Vegetables

Table 8:
Antibiotics Sensitivity Pattern against Selected Bacteria on Ready to Eat Fruits and Vegetable
Isolates SXT CH SP CPX AM AU CN PEF OFX S
Proteus R R R R R R R S I R
Entebobacter R R R R R R S R R R
Escherichia S R I S R R S S S R
Salmonella R R R R R R R R S S
Shigella R R R S R R R R R R
Staphylococcus R R R S R I S S R R
Key: R-Resistance, S-Susceptible, I-Intermediate; SXT, septrin; CH, chloramphenicol; SP, sparfloxacin; CPX, ciprofloxacin;
AM, amoxicillin; AU, augmentin; CN, gentamycin; PEF, pefloxacin; OFX, ofloxacin; S, streptomycin.

in 25 g of ready to eat fruits and vegetable meant for human

DISCUSSION consumption and therefore must be rejected (Food and Drugs
Board, 2013; Abakari and Cobbina, 2018). The presence of
Results from this study show the presence of harmful bacteria Salmonella on the carrot sample depicts that the vegetable is
in fruits and vegetable samples purchased from Oja-Oba unfit for human consumption going by the guidelines. Shigella
market, Ilorin. The isolated organisms were; Escherichia spp., spp. Isolated on both watermelon and carrot samples is
Enterobacter spp., Staphylococcus spp., Salmonella spp., unsatisfactory for human consumption according to health
Proteus spp., and Shigella spp. The highest level of bacterial protection agency, 2019 that states that food containing
load was recorded on carrot (Table 1). Cross contamination of Shigella in about 25 g of sample is unsafe for human
fresh produce could have been from the vendor or the consumption (Abakari and Cobbina, 2018). The fruits and
environment since the operating premises is usually kept vegetable sample contaminated with Shigella spp. could be as
unclean. The previous study of Akusu et al., (2016) on a result of improper hygiene practices by vendors in Oja-Oba
vegetable salads from street foods among different vendors in market, Ilorin.The level of hygiene practices can influence the
Port Harcourt metropolis in Nigeria agrees with the present total number of bacterial load on fruits and vegetables. The
study as high bacterial load was observed in some of the source where the fruits and vegetable are gotten could have
selected foods. influenced the high number of bacterial load in selected
Increase in the number of human infections and outbreaks samples. Several factors in each collection point could have
is a resultant effect of the high rate in consumption of fruits contributed to contamination on samples. Data analysis of
and vegetables (Mashak et al., 2015) as most pathogenic or mean bacterial count isolated reveals a significant difference
opportunistic bacteria inhabit them (Berg et al., 2014). across vendors at P value ≤ 0.05. Bakobie et al., 2017 reported
Contamination of fruits and vegetables by spoilage organism that there was no significance difference in pathogenic
or harmful bacteria usually occur at any stage of production to bacteria countdone on fruits and vegetable sample from
the consumer (Berg et al., 2014). Fruits and vegetables have different location in central part of Durban. This study has
there microflora which are often yeast, molds and spoilage identified the presence of Enterobacter, Escherichia,
bacteria, it was also discovered that they can harbor harmful Salmonella, Proteus, Shigella and Staphylococcus on selected
bacteria such as Escherichia coli, Salmonella, Shigella, fruits and vegetable sample obtained from the central market
Listeria, Campylobacter, Monocytogenes, Yersinia Oja-Oba, Ilorin. The isolated bacterial subjected to ten (10)
enterocolitica, Clostridium botulinum, Bacillus cereaus as antibiotics test shows high multiple resistance which is of
well as parasite (Mritunjay and Kumar, 2015). Microbes that great concern (Table 8). The selected isolated bacterial from
are non-pathogenic are found to increase the rate of spoilage this study were resistance to amoxilin and chloraphenicol
hereby diminishing the quality of the produce and reduction in these is similar to previous study by Getie et al., 2015 who
market value. Since fruits and vegetables harbours carried out a study on anticlimactic susceptibility pattern of
microorganisms they also help in spreading microbes from certain enteric bacteria among food handlers in Gonda town,
one area to other areas food is being prepared (Altieri and Ethiopia. The effective antibiotics include Ciprofloxacin,
Nicholls, 2017). The presence of coliforms on all samples gentamycin and pefloxacin which can be used to treat
(Table 2) could be a result of feacal contamination or an infections from Escherichia. The widest zone of inhibition
indication of poor sanitary of the vendors (Oje et al., 2018). was recorded for gentamycin against Staphylococcus spp.
The presence of Escherichia, Staphylococcus, Salmonella, In conclusion, the present study has shown that ready-to-
Enterobacter and Shigella is of great concern in public health eat fruits and vegetable sold by street vendors in Oja-Oba
since most of these microorganisms are virulent. Olawale et market are not safe for human consumption and consumers are
al., (2015) reported different prevalence of virulent genes in at health risk in terms of microbial quality. Contamination
Enterococcus feacalis isolated from ready to eat foods. from farms or production area, Improper food handling while
Foodborne illnesses are a growing public health distress, processing, non-hygienic practices while packaging and
social disturbance, avoidable economic burden and environmental conditions are major factors responsible for
preventable death. One of the normal flora of the human and high microbial load on fruits and vegetables. This study shows
animal intestine is Esherichia coli often known as enteric that there is an urgent need for regulation agency to vet food
bacteria is one of the common cause of foodborne illness in vendors in other to promote improvement in quality standards
the world (Sharff, 2012). Salmonella spp. Should not be found and food safety of ready-to-eat foods in Oja-Oba market,
208 Afr. J. Biomed. Res. Vol. 24, No.2 (May) 2021 Ajiboye and Emmanuel
 Bacterial Contamination in Ready-to-Eat Fruits and Vegetables

Ilorin metropolis. It is recommended that food and drug from hospital food. Antimicrobial Resistance and Infection
authority should ensure that the street vendors are educated on Control, 6:104-107.
good and proper hygiene while processing fresh produce for Donkor, E. S. (2019). Nosocomial Pathogens: An In-Depth
human consumption and enforce strict compliance. Analysis of the Vectorial Potential of Cockroaches.
Tropical Medicine and Infectious Disease, 4: 14-24.
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