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ABSTRACT
The microbial quality of fresh lettuce was determined using samples purchased from three different markets within Benin metropolis. Traditional culture method was used for the microbial assays and isolates characterized and identified using a set of cultural and morphological characteristics as well as biochemical tests. This was followed by a Polymerase Chain Reaction (PCR) confirmatory test to properly identify the bacterial organisms isolated. Data were analysed using the SPSS. Bacterial isolates in the samples evaluated were observed to be Bacillus subtilis, Salmonella enterica, Enterobacter cloacae and Pseudomonas aeruginosa. Possible isolates of fungal origin in analysed lettuce samples from selected markets in Benin City (Vegetable Market, Ihama Mini Market and Hallmark Supermarket) were Aspergillus fumigatus, Epidermophyton floccosum and Penicillium sp, all members of the Ascomycetes class. The mean total heterotrophic bacterial counts (log10cfu/g) in the lettuce samples analysed as obtained from the three markets were in the range of 2.26 – 2.36. For fungi (log10 cfu/g), these were ranged 1.85 – 2.15. Washing with sterile distilled water reduced these values to 2.10, 1.92 and 1.81 for bacteria and 1.95, 1.75 and 1.61 for Vegetable Market, Ihama Mini Market and Hallmark Supermarket respectively finding from the current study have shown that the practice of washing of vegetables before further processing may not be sufficient in the decontamination of microbes. Although it is capable of reducing microbial load, other methods should be evaluated.
