Abstract
Studies on the microorganisms associated with spoilt carrots obtained from Ose Market, Onitsha, Nigeria were carried out using standard cultural techniques. Nutrient agar, sabouraud dextrose agar and Eosin methylene blue agar were the growth media for the isolation of the heterotrophic bacteria, fungi and coliforms. The bacteria were identified as Serratia marcescens, Escherichia coli and Corynebacterium bovis while the fungi was identified on the basis of their colonial and microscopic characteristics as Penicillium digitatum, Rhizopus stolonifer, Aspergillus niger and Alternaria alternata. Escherichia coli was predominantly isolated among the bacterial isolates (50%) while Aspergillus niger occurred most frequently than the other fungal species (40%). These organisms may have been introduced to the carrots during growth, harvesting, handling, storage and distribution. The presence of the organisms is a public health risk because of the diseases known to be caused by them. It is therefore imperative that adequate hygienic practices must be put in place during the storage and handling of carrots. Spoilt carrots must also not be consumed as they contain a teaming population of bacteria and fungi, some of which are pathogenic to humans.
Highlights
Vegetables are considered as leafy out-growth of plants or plant shoots used as food
Escherichia coli occurred most frequently (50%) while Serratia marcescens had the lowest frequency of occurrence (20%)
Escherichia coli was the most dominant (50%) of the three (Table 2). This result agreed with the report of Adebayo et al (11) on the study of microorganisms associated with spoilt vegetables in Uyo metropolis
Summary
Vegetables are considered as leafy out-growth of plants or plant shoots used as food These include those plants or plant parts used in different ways such as in soup or served integral as part of main meal [1]. They can be regarded as the edible components of plants, which include leaves, stalks, roots, tubers, bulbs, flowers and seeds [2] They are important protective foods and are highly beneficial for the maintenance of health and prevention of diseases [2]. They offer the most rapid and lowest cost method of providing adequate supplies of vitamins, minerals, and fibers. These ingredients are essential for proper function of the body [2]
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