BACTERIOLOGICAL QUALITY OF SALAD SOLD BY LOCAL FOOD VENDORS WITHIN SELECTED OPEN MARKETS IN ACCRA, GHANA
DOI:
https://doi.org/10.51200/bsj.v45i1.5501Keywords:
Salad, Bacteriological quality, Local vendor, Contamination, Food safetyAbstract
This study evaluated the bacterial contamination of salads sold in open markets in Accra, Ghana. Salad samples were gathered from 30 vendors in both Madina and Nima markets. The microbiological analysis included standard plate counts (SPC), Enterobacteriaceae counts (EC), and coliform counts (CC). In total, sixty salad samples were quantitatively assessed for aerobic mesophiles, Enterobacteriaceae, and coliforms using culture-based methods, with identification of bacterial isolates. Data were analyzed using SPSS version 20. It was found that 40% of the samples exceeded acceptable limits for SPC. The mean SPC was significantly higher (p=0.042) in unacceptable samples (3.23x108 cfu/g) compared to acceptable samples (1.09x106 cfu/g), indicating issues with handling. Both EC and CC means were elevated in both categories but did not differ significantly. Isolated organisms included Salmonella spp. and Staphylococcus spp. Salads served by hand had higher SPC (3.28x108 cfu/g) and CC (2.67x107 cfu/g) compared to those served with a spoon, while salads in food flasks exhibited higher counts than those in polythene bags for SPC (4.53x108 cfu/g, p=0.021) and CC (1.80x108 cfu/g). Enclosed vending areas showed greater microbial loads across all parameters compared to open sites. Poor hygiene practices in salad vending likely contributed to the significant microbial contamination observed. Implementing targeted interventions and regular testing could enhance the safety of street food.
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