Microbial Quality of Some Leafy Vegetables Sold in Iree

This study investigates the microbial quality of some common leafy vegetables sold in Iree. Three common leafy vegetables were used which were Amaranthus viridis (‘Tete’), Corchorus olito rus (‘Ewedu’) and Talinum triangulare (‘Gbure’). The samples were bought from the Iree main market and packaged in a sterilized aluminium covered plates and were transferred immediately into the laboratory where they were examined for Total viable counts, coliform counts and Total fungal counts. The average total viable counts was 2.2 x 105cfu/mL for Amaranthus viridis, 2.3 x 105 cfu/mL for Corchorus olitorius and 1.9 x 105 for Talinum triangulare. Seven bacteria belonging to five genera and three fungal Spp. were isolated, which include, Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Salmonella enteritidis, Enterobacter aerogenes, Eschericia coli, Micrococcus luteus, Aspergillus niger, Aspergillus flavus, Penicilium italicum respectively. Staphylococcus (26%) was the most predominantly isolated followed by Bacillus subtilis (13%), Eschericia coli (12%), Streptococcus and Micrococcus (11%), Enterobacteriacea (9%), fungal (10%) and Bacillus cereus was the least (8%). These results showed that agricultural practices on these vegetables, like transportation, irrigation and even fertilizer application method could pose risks to the consumers, it is therefore advised that proper cooking of these leafy vegetables by boiling in 100°C boiling water, should strictly be adhered to before consumption not just mere blanching.