Microbiological Quality and Safety of Fruits and Vegetables from Open Market and Shopping Complex in Port Harcourt Metropolis

Aims: Physicochemical and microbiological quality of fruits and vegetables from open market and shopping mall in Port Harcourt metropolis were determined to ascertain the effect of the sales environment.

Methodology: pH and titratable acidity (TTA) of bananas (Musa sapientum), tomatoes (Lycopersicon esculentum Mill), lettuce (Lactuca sativa L) and cabbage (Brassica oleracae var. capitata L) were determined using standard analytical methods. Conventional microbiological method was used for the microbial analysis.

Results: pH (4.30 - 6.00) and TTA (0.05 - 0.28% lactic acid) of samples from the two locations did not differ significantly (P>0.05). Aerobic colony count (ACC), Coliform, Escherichia coli and Staphylococcus aureus, ranged from 4.49 – 5.96, 3.70 – 4.59, 3.69 - 4.39 and 3.68 – 4.17 Log10 CFU/g respectively for the shopping mall samples, and 6.14 - 6.19, 3.66 – 5.23, 4.60 – 5.66, and 3.69 – 5.15 Log10 CFU/g respectively for the open market samples. Salmonella was detected at a level of 3.74, 4.30 and 4.65 Log10 CFU/g respectively in banana from the shopping mall; and lettuce and cabbage from the open market. Mould growth for the open market samples ranged from 4.01 - 4.40 Log10 CFU/g. Shopping mall samples had no mould and yeast growth except for mould count of 4.29 Log10 CFU/g in banana and yeast count of 4.30 and 3.69 Log10 CFU/g in tomatoes and lettuce. Banana and lettuce from the open market had no yeast count, but tomatoes and cabbage had counts of 4.30 and 4.46 Log10 CFU/g respectively.

Conclusion: Fruits and vegetables from the shopping mall generally had lower microbial count indicating the influence of the chilled storage environment. The detection of pathogens in the fruits and vegetables is unsatisfactory and can pose a health risk to consumers as well as the contamination of other produce.

Banana tomatoes cabbage lettuce acidity microbiological quality and safety