IDENTIFICATION AND ISOLATION OF BACTERIA FROM FOODS AND VEGETABLES AVAILABLE AT NKWO-OGIDI MARKET, ANAMBRA STATE

*Onuora Ifeoma Joy, Obi - Ezeani Chikaodili Nwando, Umedum Chinelo Ursula, 1Onyeizugbe Chidi Mmaduabuchi, Nnoruka Eugenia Obiageli, Obi Collins Uchechukwu

ABSTRACT

Background: Bacterial contamination of ready-to-eat foods and fresh vegetablesposes a significant public health risk, particularly in markets with suboptimalhygiene practices. Aims: This study aimed to investigate bacterial contamination inready-to-eat foods and green leafy vegetables sold at Nkwo Ogidi Market, AnambraState, Nigeria. Methodology: A total of 40 food samples (Rice, Beans, Egusi Soup,Moi Moi, and Oha Soup) and 37 vegetable samples (Pumpkin, Scent Leaf, Curry Leaf,Water Leaf, and Spinach) were collected. Results: After incubation, bacterialcontamination was observed in 34 (85%) of the food samples and 34 (81.1%) of thevegetable samples. Scent leaf vegetables had the highest contamination rate(26.7%), while Beans and Oha Soup had the highest contamination rates among thefoods (26.6%). Escherichia coli (36.6%) was the most common bacterial isolate inthe vegetables, particularly in scent leaf, while Pseudomonas species (35.3%) werethe most prevalent in the ready-to-eat foods, especially beans and oha Soup. A chisquaretest of independence revealed no significant association between food typeand bacterial contamination (χ⊃2;=12, df = 20.5, P = 0.059). However, a statisticallysignificant relationship was found between vegetable type and bacterialcontamination (χ⊃2; = 20, df = 57.7, P = 0.000). Conclusion: The study highlightssignificant bacterial contamination in commonly consumed food and vegetables, emphasizing the need for improved hygienic practices to mitigate public healthrisks.

Keywords:

Bacterial contamination, ready-to-eat foods, green leafy vegetables,
public health, Nkwo Ogidi Market, hygiene practices.

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