African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5223

Full Length Research Paper

Microbiological evaluation and possible origins of the microbial contamination of vegetables in Ouagadougou (Burkina Faso)

Hanseni Bognini
  • Hanseni Bognini
  • Laboratory of Molecular Biology, Epidemiology and Surveillance of Foodborne Bacteria and Viruses (LaBESTA)/ Doctoral School of Science and Technology, University Joseph KI-ZERBO of Ouagadougou, 03 BP 7021 Ouagadougou 03, Burkina Faso.
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Assèta Kagambèga
  • Assèta Kagambèga
  • Laboratory of Molecular Biology, Epidemiology and Surveillance of Foodborne Bacteria and Viruses (LaBESTA)/ Doctoral School of Science and Technology, University Joseph KI-ZERBO of Ouagadougou, 03 BP 7021 Ouagadougou 03, Burkina Faso.
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Bertrand Tiendrebéogo
  • Bertrand Tiendrebéogo
  • Laboratory of Molecular Biology, Epidemiology and Surveillance of Foodborne Bacteria and Viruses (LaBESTA)/ Doctoral School of Science and Technology, University Joseph KI-ZERBO of Ouagadougou, 03 BP 7021 Ouagadougou 03, Burkina Faso.
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Abdallah Sawadogo
  • Abdallah Sawadogo
  • Laboratory of Molecular Biology, Epidemiology and Surveillance of Foodborne Bacteria and Viruses (LaBESTA)/ Doctoral School of Science and Technology, University Joseph KI-ZERBO of Ouagadougou, 03 BP 7021 Ouagadougou 03, Burkina Faso.
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Nicolas Barro
  • Nicolas Barro
  • Laboratory of Molecular Biology, Epidemiology and Surveillance of Foodborne Bacteria and Viruses (LaBESTA)/ Doctoral School of Science and Technology, University Joseph KI-ZERBO of Ouagadougou, 03 BP 7021 Ouagadougou 03, Burkina Faso.
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  •  Received: 11 November 2023
  •  Accepted: 21 December 2023
  •  Published: 29 February 2024

Abstract

This study aimed to contribute to the health safety of widely consumed vegetables in Ouagadougou by investigating the potential contamination of onion, tomato, cucumber and lettuce with pathogenic microorganisms. A survey was conducted, involving 102 producers in fields, 102 vendors in markets, and 205 consumers. The most commonly consumed vegetables were identified as onion, tomato, cucumber and lettuce. A total of 264 samples, comprising 80 from fields and 184 from markets, were subjected to microbiological analysis, focusing on the isolation and identification of Escherichia coli and Salmonella spp. In market samples, onions exhibited the highest contamination with E. coli, registering a value of 316.2 × 103 CFU/g, while tomatoes showed the least contamination with E. coli at a load of 6.7 × 103 CFU/g. Lettuce had the highest prevalence of Salmonella at 20.31%, while onions had the lowest prevalence at 2.38%. For field samples, cucumbers demonstrated the highest contamination with E. coli at 10 × 103 CFU/g, whereas onions had the least contamination at 2.4 × 103 CFU/g. Salmonella was only detected in lettuces, with a prevalence of 4.76%.

 

Key words: Convenience vegetables, Escherichia coli, evaluation, microbial contamination, Salmonella spp.