Determination of Microbiological Quality of Consumed Fruit and Vegetable Salad (Kachumbari) around University of Kabianga, Kenya

Abstract

With increased student population and health consciousness in and around University of Kabianga, Kenya, there has been increased consumption of fruit salad and vegetable salad (Kachumbari) and consequently an increase in fruits and vegetable vendors. However, there safety concerns due to an increase in reported cases of diarrhea and stomach related problems among the student population. The objective of this study will determine the microbiological quality of fruit salads and vegetable salads sold around University of Kabianga. Fifteen fruit salad samples and vegetable salad samples, five each from different sampling zones (University of Kabianga gate, Kabianga Market, and Chepnyogaa Market), will be collected randomly. Fruit salads and Kachumbari were randomly sampled in Kabianga market, Chepnyogaa market and at the university main gate, and then transported in clean polythene bags to the laboratory for analysis within two hours. The media was prepared as per manufacturer‘s instructions. Serial dilution was done and dilutions from10-2 to 10-4 were used. Representatives of unique bacteria colonies were sub-cultured in Nutrient agar to obtain pure isolates. Bacteria were characterized based on their cultural characteristics. Enumeration of bacteria colonies on Plate count agar was done using a colony counter machine. The isolated samples were Gram stained. Biochemical characterization was carried out and included: Catalase Test, coagulase test. The data was collected and analyzed using spreadsheet and presented in graphs and tables. The bacterial isolates were identified as; Staphylococcus aureus, Salmonella spp., Escherichia coli. The salad samples were found to be contaminated hence unsafe for consumption.