Assessment of the Microbial load of Vegetables and Fruits in Ethiopia

Abstract

Background: Fruits and vegetables are widely accepted in the scientific community and are advised for daily dietary consumption. Although these food groups have more assents, their preparation and sanitation before consumption at the household level must receive proper attention.

Objective: To assess the microbial load of vegetables and fruits submitted to the public health microbiology laboratory of the Ethiopian Public Health Institute from 2008-2017.

Methods: To ascertain the degree of contamination, samples were examined for the presence of mould, yeast, mesophilic aerobic bacteria, total coliform, thermotolerant coliform, and indicator E. coli in accordance with the Nordic Committee for National Reference Laboratory methodology. The American Public Health Association methodology was followed for the viable bacteria count.

Result: Out of 3279 food samples submitted, 5.9% (195/3279) were raw and semi processed fruit and vegetables. Of these, 15% (29/195) of the samples revealed an intolerable microbial quality of the mesophilic aerobic plate count, followed by total coliforms 7.7% (15/195), thermotolerant coliforms 10.8% (21/195), E. coli 3% (6/195), and the Mold and Yeast counts observed in 1.5% of samples. Although Staphylococcus species and S. aureus were enumerated in 2% (4/195) and 1% (2/195) of samples, respectively, none of the samples had detectable numbers of Salmonella and Shigella species.

Conclusion: Microbial contamination levels in 24 food categories were found, with mixed vegetables and fruit cocktails being the most common. The contamination levels varied significantly, highlighting the need for health education and improved fruit and vegetable shelf life.