ABSTRACT

Salmonellae are Gram negative, non-lactose fermenting and non-spurring bacteria. Many Salmonella outbreaks have been found associated with fruits and vegetables from soil with contaminated manure. Salmonella species have been considered as one of the most important food borne pathogens all around the world. Despite the benefits derived from vegetables, consumption of fresh vegetables is in an increase demand because of their health benefits but the hazards associated with them are not taken notice of. A total of twelve (12) lettuce samples were collected from two (2) different samples locations, four (4) samples were gotten from a retail outlet in Urnuahia town between the month of June and July labeled as G and H and Eight (8) samples were gotten from Ubani market between the month of June and July labeled as C, D, E and F respectively. Out of the twelve samples, a total of 72 different isolates were isolated from the two sample locations. The 72 colonies were subjected to further test as shown in table 4.1 for total bacteria count, coliform count and Salmonella confirmation, the highest no. of bacteria count were found in sample from Shoprite i.e. sample G (9.26OCfu/g), and the total Coliform count was gotten from the same sample G (7.1 82Cfu/g) from a retail outlet. A total of seven (7) Salmonella spp were gotten from the samples which were confirmed through their morphological characteristics. The different isolates were subjected to biochemical test some showed positive reaction and some negative. The cultural characteristics were examined. The isolates were tested for stress tolerance on Acetic Acid concentration (O.5%, 1%. and 1.5%) and salt concentration (1%, 3% and 5%). Some grew moderately while some grew heavily. 72 different isolates were subjected to different antimicrobial agents •for the month of June and July isolates; some were sensitive while some were resistant to the antimicrobial agents. From the results obtained in this work, Salmonella Specie were isolated which showed that fresh produce like Lettuce are contaminated with Salmonella spp., which is an enteric organism and as such can cause severe infection to individual who feeds on lettuce.