Bacteriological Contaminants of Some Fresh Vegetables Irrigated with Awetu River in Jimma Town, Southwestern Ethiopia

Diriba Muleta,Desta Weldezgina

doi:10.1155/2016/1526764

Abstract

The main purposes of this study were to determine the bacteriological load and safety of some fresh vegetables irrigated with Awetu River in Jimma town, southwestern Ethiopia. Water and vegetable samples were collected from three different irrigation sites and analyzed for their bacteriological contaminants following standard procedures. The maximum overall means of aerobic mesophilic bacteria, Enterobacteriaceae, aerobic spore formers, staphylococci, and total and fecal coliform counts were 8.06, 7.10, 6.54, and 2.97 log CFU g−1 and 1036 and 716 MPN 100 mL−1, respectively. The microflora of vegetable samples was dominated by Bacillus species (32.7%) followed by Enterobacteriaceae (25%) and Micrococcus (16%). Staphylococcus aureus and Salmonella spp. were detected in 24.0% and 20.7% of the samples, respectively. All the Staphylococcus aureus isolates were resistant to ampicillin, cefuroxime sodium, and penicillin G (100.0% each). All the Salmonella isolates were also resistant to tetracycline, erythromycin, cefuroxime sodium, and penicillin G (100.0% each). The findings reveal that the river water used for irrigation in this study is a possible preharvest source of contamination to fresh vegetables which potentially constitutes a health risk to consumers.

Highlights

Fresh and minimally processed vegetables and fruits provide the most important human diet that contains carbohydrates, proteins, vitamins, minerals, and fiber
Surveillance of vegetables has indicated that these foods can be contaminated with various bacterial pathogens, including Salmonella spp., Shigella spp., Shiga toxigenic E. coli (STEC), Listeria monocytogenes, and Campylobacter spp. [7]
The present study showed the potential hazard of fresh vegetables collected from Jimma town which were irrigated with Awetu River

Summary

Introduction

Fresh and minimally processed vegetables and fruits provide the most important human diet that contains carbohydrates, proteins, vitamins, minerals, and fiber. Lerici et al [1] reported that nutritional and other benefits of a regular intake of fruits and vegetables are well documented internationally Their role in reducing the risk of lifestyle associated illnesses such as heart disease, diabetes, and cancer has resulted in a further increase in desirability and consumption [2]. Food and Drug Administration (FDA) and World Health Organization (WHO) have recommended 5– 9 servings of fruits and vegetables to be taken daily because correct fresh produce intake alone could save 2.7 million lives a year [3]. In contrast to their health benefits, the consumption of fresh fruits and vegetables has been associated to risk for consumers [4]. Surveillance of vegetables has indicated that these foods can be contaminated with various bacterial pathogens, including Salmonella spp., Shigella spp., Shiga toxigenic E. coli (STEC), Listeria monocytogenes, and Campylobacter spp. [7]

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Discussion

Conclusion