Microbial quality of ready-to-eat vegetable salads vended in the central business district of Tamale, Ghana

Abstract

Abstract Background Food safety problems still persist across the globe and remain a challenge to the general public and government. The study determined the microbiological quality of pre-cut vegetable salads sold in the Central Business District (CBD) of Tamale. Results A total of thirty (30) salad samples were purchased from four zones of the District and transported to the Spanish Laboratory of the University for Development Studies, Ghana for analysis. Standard microbiological methods that are in accordance with American Public Health Association (APHA) were used in determining the presence and levels of bacteria in the salad samples. Escherichia coli were detected in 96.7% of salad samples with levels ranging from 0 to 7.56 log10 cfu/g. Bacillus cereus were present in 93.3% of ready-to-eat vegetable salads with counts ranging from 0 to 7.44 log10 cfu/g. Further, Salmonella spp. and Shigella spp. were present in 73.3% and 76.7% of salads, respectively. Salmonella spp. and Shigella spp. counts ranged from 0 to 4.54 log10 cfu/g and 0 to 5.54 log10 cfu/g, respectively. Statistically, Escherichia coli, Bacillus cereus and Shigella spp. Contamination varied significantly (p 0.05) across the zones. Conclusions The study revealed that salads sold by street food vendors in the CBD of Tamale were unwholesome for human consumption and could be deleterious to the health of consumers. The contamination could be attributable to the source of production of the vegetables and improper food handling. It is recommended that the Food and Drugs Authority should enforce strict compliance to food quality standards at all food vending establishments in the CBD.

Keywords

• Ready-to-eat
• Salads
• Tamale
• Salmonella spp.
• Shigella spp.
• Escherichia Coli