ABSTRACT

A survey of pathogenic bacteria associated with five leafy vegetables Atama (Hensia crinte), Editan (Bisuteria africand)., Nturukpa (Pteracarpus millred), Anara (Solanium qficana), and Njamja (Piper umbellatum) were collected from three different markets Orieugba, Ahiaeke and Ndioro in Umuahia metropolis of Nigeria. The result revealed the present of pathogenic bacteria at all the locations. The bacteria isolated and identified include Staphylococcus aureus (27.78%), E.coli (12.96%), Listeria spp (14.81%), Salmonella spp (7.41%), Shigella spp (5.56%), Bacillus spp (20.37%), and Streptococcus spp (11.11%). The presence of these bacteria could pose a health hazard to consumers of these leafy vegetables when they are consumed.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of Content v

List of tables viii

List of figures ix

Abstract x

CHAPTER ONE

1.0 INTRODUCTION 1

1.1 AIMS AND OBJECTIVES 3

CHAPTER TWO

2.0 LITERATURE REVIEW 4

2.1 SOURCE OF CONTAMINATION OF VEGETABLES 4

2.2 MICROBIAL FLORA OF VEGETABLES 5

2.3 PATHOGENS ASSOCIATED WITH CONTAMINATED VEGETABLES 5

2.3.1 Salmonella species 6

2.3.2 Staphylococcus aureus 6

2.3.3 Shigella species 7

2.3.4Escherichia coli 7

2.4 FOOD BORNE DISEASE 8

CHAPTER THREE

3.0 MATERIALS AND METHOD 9

3.1 STUDY AREA 9

3.2 MATERIALS 9

3.3 STERILIZATION OF MATERIALS 9 

3.4 SAMPLE COLLECTION 9

3.5 MEDIA PREPARATION 10

3.6 SAMPLE PREPARATION 10

3.7 BACTERIOLOGICAL ANALYSIS 10

3.7.1 ISOLATION AND ENUMERATION OF BACTERIAL ISOLATES 10

3.7.2 CHARACTERISATION AND IDENTIFICATION OF BACTERIAL 

          ISOLATES 10

3.7.3 IDENTIFICATION AND CHARACTERIZATION OF THE 

          BACTERIAL ISOLATES                                 10

3.7.4 GRAM STAIN 11

3.8BIOCHEMICAL TESTS 11

3.8.1 COAGULASE TEST 11

3.8.2 OXIDASE TEST 11

3.8.3 CATALASE TEST 12

3.8.4 METHYL RED 12

3.8.5 INDOLE TEST 12

3.8.6 NITRATE REDUCTION TEST 12

3.9 STATISTICAL ANALYSIS 12

CHAPTER FOUR

4.0 RESULTS 13

CHAPTER FIVE

5.1 DISCUSSION 25

5.2 CONCLUSION 26

5.3 RECOMMENDATION 26

REFERENCES 27