Microbial Hazards and Public Health Risks Associated with Non-Refrigerated Ready-to-Eat Vegetable Salads

This study investigates the microbial quality of ready-to-eat (RTE) vegetable salads sold in Eke-Awka market, Anambra State, Nigeria. Five salad samples were collected and analyzed for total bacterial and fungal counts using Nutrient Agar (NA), Eosin Methylene Blue Agar (EMB), Mannitol Salt Agar (MSA), and Sabouraud Dextrose Agar (SDA). Bacterial isolates were identified through Gram staining and biochemical tests, while fungal isolates were characterized using macroscopic and microscopic techniques. The results revealed significant variations in microbial loads among the samples. Total bacterial counts ranged from 9.0×104 to 1.75×105 CFU/g on NA, with all samples recording TNTC (Too Numerous to Count) on EMB, 3.0×104 to 9.0×104 CFU/g on MSA. Fungal contamination was highest in Sample A (4.1×102 CFU/g) and lowest in Sample C (1.7×102 CFU/g). The predominant bacterial isolates included Staphylococcus spp., Escherichia coli, and Proteus spp., while fungal isolates identified were Aspergillus niger (60%) and Rhizopus spp. (40%). This study reveals the potential risks of microbial contamination in non-refrigerated RTE vegetable salads, emphasizing the need for improved hygiene practices during harvesting, processing, and vending to ensure consumer safety. Enhanced public awareness and strict adherence to food safety regulations are recommended to mitigate these risks.