Abstract:
Fruits and vegetables are source of nutrients, micronutrients, vitamins and fiber which are important for health
and wellbeing of human. However, they are also well recognized as potential sources of bacterial infections.
The aim of this study was to assess the bacteriological quality of fresh lettuce and tomato, 60 samples of tomato
and lettuce were purchased from three places of the road side markets of Gondar town. Samples were analyzed
for the prevalence of pathogenic microorganisms by standard plate count. All the samples were contaminated by
pathogenic microorganisms although the level of contamination varied. Escherichia coli (65%) were the most
dominant bacterial isolate associated with both tomato and lettuce. This was followed by Pseudomonas
aeroginosa (61.7%), Enterobacter aerogenes (60%), Staphylococcus aureus (55%), Klebsiella pneumoniae (43%) and
Salmonella species (10%). In all the samples tested, lettuce carried higher incidence of the pathogens than tomato.
The handling practices of the retailers is generally low where most of the respondents use moistening of fruits and
vegetables with contaminated water that promote the spread of pathogenic microorganisms. Poor hygienic
practice is the main contributing factor for high level of contamination hence consumer’s awareness on the
dangers of pathogens and retailers training on how to protect fruits and vegetables from all sources of
contamination is highly important.
