Abstract
In recent years, the consumption of fresh products has increased due to the multiple contributions of nutrients and functional properties. This study aims to determine the susceptibility pattern of Staphylococcus aureus in fresh lettuce and assess the food safety practice of vegetable vendors in the Birnin Kebbi metropolis. A total of 28 fresh lettuce samples were collected from various locations (Tudun Wada, Rafin Atiku, Badariya, and Bayan Kara) in the Birnin Kebbi metropolis, chosen randomly from vegetable vendors. A structured questionnaire was utilized to assess food safety practices. S. aureus was isolated and identified using cultural and biochemical characteristics and antibiotic sensitivity was conducted by the Kirby-Baur disk diffusion method. Only 7.14% of the vegetable vendors reported using gloves while handling vegetables. 17.86% reported washing their hands properly after handling waste or garbage. Only 7.14% reported wearing an apron while working. 50% reported properly cleaning the vegetable storage area before storing new products. 14.29% reported washing vegetables after purchasing them from the market, while None of the respondents reported covering their products while selling them. Out of a total of 28 samples tested, 21(75%) were found to be positive for S. aureus. Antibiotic susceptibility pattern of S. aureus showed resistance in Ampicillin (100%), Amoxicillin (28.57%), Tetracycline (17.86%), Rifampicin (39.29%), Chloramphenicol (14.29%), Neomycin (53.57%), Methicillin (89.29%), Cefpodoxime (35.71%) respectively. Furthermore, none of the S. aureus were resistant to Gentamycin. The high occurrence of S. aureus found in fresh lettuce suggests contamination could have occurred before or after harvesting. It is recommended that cleaning and sanitation practices be introduced to enhance the safety and quality of this vegetable.
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