Revealing microbial hazards in raw vegetables from Dhaka city markets:antibiotic resistance and food safety challenges

Consuming fresh vegetables is crucial for maintaining good health, yet it's important to ensure their safety. Bacteria present on these vegetables can cause illness, underscoring the necessity for vigilance throughout the entire process from cultivation to consumption. This study has identified a significantly elevated prevalence of microorganisms in raw vegetables, primarily attributable to their consumption in an unprocessed state. The overarching objectives of this research encompassed the evaluation of microbiological contamination levels in raw vegetables, the isolation and characterisation of bacterial species therein, the establishment of antibiotic resistance profiles within the isolated microbial populations, and an assessment of the safety of these microorganisms concerning human consumption. A total of fifty-four samples, representing six distinct varieties of vegetables, were procured from various marketplaces within Dhaka city. These samples were expeditiously transported to the Research Laboratory at Primeasia University for analysis. For isolation of microbes, cultivated on selective media. Bacterial levels in the vegetables were determined through the employment of the plate count technique. Subsequent biochemical testing confirmed the likely identities of the isolated microorganisms. Antibiotic susceptibility was established via the Kirby-Bauer disc diffusion technique conducted on the Mueller-Hinton agar medium. The range of microbial counts observed exhibited variability, spanning from 9.82 log CFU/g to 4.36 log CFU/g. Notably, cucumbers displayed the lowest bacterial percentage (12.71%), while Coriander leaves registered the highest incidence (25.4%). Furthermore, the research disclosed a higher prevalence of bacteria in vegetables sourced from local markets as opposed to those obtained from supermarkets. Among the bacterial species identified were Vibrio cholerae (12.50%), Vibrio parahaemolyticus (5.55%), Klebsiella spp. (11.81%), Escherichia coli (8.33%), and Salmonella spp. (9.08%) were the top five associated with foodborne illnesses. Additionally, Pseudomonas spp. (20.83%) and Staphylococcus aureus (25.69%) were indicative of contamination. Furthermore, the study involved an evaluation of antibiotic sensitivity in various bacterial isolates, with meropenem (90%) and chloramphenicol (70%) demonstrating significant efficacy across all isolated strains. Conversely, resistance was observed with respect to other antibiotics. These findings underscore the imperative for a heightened emphasis on personal hygiene and underscore the importance of raising awareness in this regard