Comparative Assessment of Faecal Bacterial Contamination of Vegetables from the Central and Fresh Food Markets in Foumbot, West-Cameroon

The health quality of vegetables sold in Cameroon is still not well known. The objective of this study was to determine the health risk associated with the consumption of vegetables sold in markets in Foumbot, to inform strategies for consumer protection. Hundred samples of vegetables (Carrots, celery, basil, parsley, lettuce, tomato, African eggplant, cucumbers, peppers, chillies), i.e. 50 per market (the central and fresh food markets) were taken and faecal coliforms, E. coli, Shigella spp., Salmonella spp. and faecal streptococci were investigated using the plattage technique. The one-way ANOVA test (analysis of variance) was used to compare the mean bacterial contamination levels among samples for all analyses, differences were considered significant for values of P < 0.05. Results showed that the bacterial load in the samples exceeded the standards set by the Health and Information Communication System (SCISCOM. Observed values were: African eggplant (4.48 to 5.90 Log CFU/g), basil (4.77 to 4.84 Log CFU/g), carrots (4.42 to 6.05 Log CFU/g), celery (4.54 to 4.84 Log CFU/g), cucumbers (4.59 to 5.64 Log CFU/g), lettuce (3.73 to 4.72 Log CFU/g), parsley (4.01 to 5.98 Log CFU/g), peppers (2.66 to 5.75 Log CFU/g), chillies (4.31 to 4.92 Log CFU/g) and tomatoes (4.09 to 4.89 Log CFU/g). Overall, only a few vegetable samples had bacterial loads that met the standard set by Scicom (1000 faecal coliforms/g, 100 E. coli/g and 0 CFU/25g of vegetable for Shigella spp., Salmonella spp. and faecal streptococci). The presence of these bacterial, which exceed the norm, represents a real risk for consumers and is thought to be responsible for the presence of food-borne illnesses in the commune of Foumbot. Consequently, it is imperative to implement education and awareness strategies on food hygiene among vendors and consumers and, establish food safety management protocols, in collaboration with local health authorities. Protecting consumer health and ensuring food safety must become priorities in local public health policies.