Fungal species associated with the surface of selected green leafy vegetables from Bwari market, Abuja - Nigeria: implications on consumer health
1 Department of Microbiology, Veritas University Abuja, Nigeria,
2 Department of Microbiology, Baze University Abuja, Nigeria.
Research Article
World Journal of Advanced Engineering Technology and Sciences, 2024, 12(02), 208–213.
Article DOI: 10.30574/wjaets.2024.12.2.0283
Publication history:
Received on 28 May 2024; revised on 11 July 2024; accepted on 13 July 2024
Abstract:
The growing demand for fresh vegetables has necessitated larger production and the substantial production of vegetables within the shortest possible time to meet the ever-increasing demand has placed them at a higher risk of contamination with the pathogenic microbes, making the safety of consumers uncertain. This study aimed to discover the fungal species found on the surface of green leafy vegetables and their implications on consumers' health. Four (4) species of green leafy vegetables (GLV) which include; waterleaf (Talinum fruticosum (L.) Juss.), African basil (Ocimum gratissimum L.), green amaranth (Amaranthus viridis L.) and fluted pumpkin leaves (Telfairia occidentalis Hook.f.) were randomly purchased from different parts of Bwari market in Abuja, Nigeria and analyzed using pour plate method. The studies discovered four different fungal species, including Aspergillus spp, Candida albicans, Rhizopus spp, and Penicillium spp. This confirmed that microorganisms naturally occur in every environment and can get food products contaminated. Since some of them are pathogenic, unhygienic handling of those vegetables can cause severe health effects on humans. Several measures have given positive hopes in controlling contamination caused by microbes which include washing vegetables with vinegar water. Washing vegetables with saltwater is also effective but adequate precautionary measures are necessary which include ensuring that the same water is not used to wash different vegetables from different sources that could be carrying different microbes.
Keywords:
Green leafy vegetables; Consumer health; Contamination; Fungi; Microorganisms
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