Food-borne diseases are the global public health problem. Fresh vegetables and vegetable salads are considered as a high-risk food because sometimes they do not undergo hygienic washing or cleaning prior to consumption. Therefore, this study aimed to characterise Pseudomonas spp. isolated from fresh vegetable and vegetable salad. The characterisation of the isolates was based on their morphological and biochemical characteristics. A total of 24 samples of fresh vegetables and vegetable salads were analysed and Pseudomonas aeruginosa and Pseudomonas fluorescens were isolated from the samples. The microbial loads of Telfairia occidentalis (Ugu) ranged from 9.70 x 103 to 2.47 x 104 cfu/g, Talinum fruiticosum (water leaf) ranges from 1.50 x 104 to 2.26 x 104 cfu/g, Celosia argentea (Soko) ranged from 1.31 x 104 to 2.04 x 104 cfu/g, while that of vegetable salads ranged from 5.2 x 103 to 2.2 x 104 cfu/g. Therefore, fresh vegetables and vegetable salad handlers should adhere to standard hygienic practice during preparation and processing.
Keyword: Vegetable, Salad, Pseudomonas spp., microbial load.
TABLE OF CONTENT
CHAPTER ONE: INTRODUCTION
1.1 Background to the Study
1.2 Aim and Objective of the Study
1.3 Literature Review
CHAPTER TWO: MATERIALS AND METHODS
2.1 Study Area
2.2 Collection of Samples
2.3 Sterilization of Glasswares
2.4 Media Used
2.5 Media Preparation
2.6 Determination of Microbial Load
2.7 Isolation and Purification of Isolates
2.8 Identification and Characterization of Pseudomonas spp.
2.8.1 Microscopic Identification of Bacteria Isolates Gram Staining
2.8.2 Catalase Test
2.8.3 Oxidase Test
2.8.4 Citrate Utilisation Test
2.8.5 Urease Test
2.8.6 Indole Test
2.8.7 Motility Test
2.8.8 Methyl Red Test
CHAPTER THREE: RESULTS
3.1 Total Microbial Load of Fresh Vegetables and Vegetable Salads.
3.2 Morphology and Biochemical Characteristics of Isolated Organisms
CHAPTER FOUR: DISCUSSION AND CONCLUSION
4.1 Discussion
4.2 Conclusion
4.3 Recommendations
References
LIST OF TABLES
3.1 Microbial Load of Fresh Vegetables
3.2 Microbial Load of Vegetables Salad
3.3 Biochemical Characteristics of the Isolates
LIST OF FIGURE
3.1 Morphological characteristics of Pseudomonas Aeruginosa and Pseudomonas fluorescens on Centrimide agar
