ABSTRACT

Fruits and vegetables can be easily contaminated with microbiological, chemical and physical hazards because they are often grown and sold in open environments. These microorganisms are ubiquitous and could be found resident on fresh vegetables and fruits as sources of nutrients for their survival. A total of twelve (12) Cucumber samples (Six) freshly harvested samples and six (6) market retailed samples) were used for this research and a total of nine (9) isolates were obtained. The bacterial isolates were characterized using biochemical tests while the fungal isolates were characterized by comparing them to the fungi album. These isolates include Staphylococcus spp, Bacillus spp, Pseudomonas spp, Escherichia coli, Proteus spp. Yeasts, Aspergillus spp, Penicillium spp and Fusarium spp. An average total viable bacterial count of 4.94 x 10'cfu/ml was obtained from the market retailed samples while the freshly harvested samples gave 4.38 x 106cfu/ml. An average total fungal count of 1.05 x 105cfu/ml was obtained for the market retailed samples while the freshly harvested samples show an average count of 2.39 x 105cfu/ml. For the bacterial isolates in the freshly harvested samples. Staphylococcus spp had the highest percentage occurrence (26.1%) while Escherichia coli had the least percentage occurrence (10.6%). In the market retailed samples, Staphylococcus spp had the highest percentage occurrence (33.8%) while Proteus spp had the least percentage occurrence (5%). For the fungal isolates in the freshly harvested samples, Yeasts had the highest percentage occurrence (38.1%) while Fusarium spp had the least percentage occurrence (12.7%). Whereby, in the market retailed samples, Aspergillus spp had the highest percentage occurrence. Fusarium spp were not present in the market retailed samples. In conclusion, samples that were freshly harvested had a higher microbial count compared to the samples purchased from the market.