To Check The Antibacterialresistivity Of Pathogenic Bacteria Associated With Cooked And Uncooked Vegetables, Lahore, Pakistan

Research Article
FareehaGhaffar., Musarrat Sharif and AbidSarwar
Vegetables, vendors, bacteria, pathogenic, foodborne illness, prevention

Fresh vegetables normally carry natural nonpathogenic epiphytic microorganisms but during the growth, harvest, transportation and other handling produce can be contaminated with pathogens from animals and human sources. Most of these products are eating without further processing, their microbial content may be represent a risk factor for the consumer health and therefore a food safety problems. Safety of food is a basic requirement of food quality. A total of 50 different street food and vegetables samples randomly purchased from ten different vendors in different market. Seven bacteria were identified from the vegetables samples which belong to different genera, namely: S. aureus, S. epidermidis, P. aeruginosa, P. putida, S.enterica, Shigellasppand K. pneumoniae. The analysis was done on carrots, potato, capsicum, bitter gourd, cabbage, brinjal, butternut squash, zucchini, lady finger, eddoes by using the different media. S. enterica (72%) were the most predominant bacterial isolates associated with vegetables, followed by K. pneumoniae (70%), P. putida(54%), S. epidermidis (46%), S. aureus (44%), P. aeruginosa (44%), while Shigellaspp (28%) was least predominant. The finding exposed that street foods are potential transportations for transmitting food borne illness thus the need to develop practical strategies geared toward street food safety.