Bacteriological Analysis of Contamination Level of Selected Vegetables Sold in Some Markets in Niamey, Niger
Almou Abdoulaye Alio *
Department of Chemistry, Faculty of Science and Technology, Laboratory of Nutrition and Valorization of Agro-Resources, Abdou Moumouni University, Niamey, Niger.
Alio Fody Mahamadou
Department of Life and Earth, Ecole Normale Superieure, Abdou Moumouni University, Niamey, Niger.
Chaibou Yaou
Department of Chemistry, Faculty of Science and Technology, Laboratory of Nutrition and Valorization of Agro-Resources, Abdou Moumouni University, Niamey, Niger.
Alio Sanda Abdel-Kader
Department of Biology, Faculty of Science and Technology, Laboratory of Management and Valorization of Biodiversity in the Sahel, Abdou Moumouni University, Niamey, Niger.
Rabiou Mamane Moustapha
Department of Biology, Faculty of Science and Technology, Dan Dicko Dankoulodo University, Maradi, Niger.
Hamidou Djelifa
Department of Chemistry, Faculty of Science and Technology, Laboratory of Nutrition and Valorization of Agro-Resources, Abdou Moumouni University, Niamey, Niger.
Soumana Sourounda Idé
Department of Chemistry, Faculty of Science and Technology, Laboratory of Nutrition and Valorization of Agro-Resources, Abdou Moumouni University, Niamey, Niger.
Mamadou Lewamy
Department of Chemistry, Faculty of Science and Technology, Laboratory of Nutrition and Valorization of Agro-Resources, Abdou Moumouni University, Niamey, Niger.
Haoua Sabo Seini
Department of Chemistry, Faculty of Science and Technology, Laboratory of Nutrition and Valorization of Agro-Resources, Abdou Moumouni University, Niamey, Niger.
Sadou Hassimi
Department of Chemistry, Faculty of Science and Technology, Laboratory of Nutrition and Valorization of Agro-Resources, Abdou Moumouni University, Niamey, Niger.
*Author to whom correspondence should be addressed.
Abstract
Vegetables are an important food source of nutrients, vitamins and dietary fiber, and therefore play a vital role in human health and well-being. Unfortunately, they are perishable products that could be vectors for the transmission of infectious diseases. The aim of this study was to analyses the level of bacteriological contamination of the samples of tomatoes (29), carrots (12), lettuces (47) and onions (12) sold in five (5) markets of community urban of Niamey. To this end, contamination indicator germs such as Total Aerobic Mesophilic Flora (TAMF), Total Coliforms (TC), Faecal Coliforms (FC), Enterobacteria (Ent), Faecal Streptococci (FS), Clostridium perfringens (CP) and Escherichia coli (E. coli) were enumerated, using methods specific to each germ. Analysis of the results showed tomatoes to be highly contaminated with FS, CP and E. coli (9.75±1.81.105; 1.33±2.30.105 and 2.25±2.48.105 CFU/g respectively), carrots with TAMF, FC, Ent (1.37±1.24.107; 4.48±0.34.106; 7.44±0.34.106 CFU/g respectively) and onions with TC (4.45±0.84.106 CFU/g). The sanitary quality of these vegetables is low. Hence the need for strict compliance with good hygiene practices in markets to ensure a healthy vegetable.
Keywords: Vegetable, contamination, bacteriological quality, market, Niamey