Potential Links between Irrigation Water Microbiological Quality and Fresh Vegetables Quality in Upper East Region of Ghana Subsistence Farming
L. A. Adetunde, I. Sackey, D. Dominic DombirI, Zakaria W. Mariama
Annual Research & Review in Biology · pp. 347–354 · Published 4 Mar 2015
10.9734/ARRB/2015/8273Abstract
Potential links between irrigation water microbiological quality and fresh vegetables quality in subsistence farming in Tono in the Upper East Region of Ghana were investigated. Water samples from Tono and Nanglakinia dam and six different types of vegetables (collected from Nanglakinia, Bonia, Korania), irrigated with this water were analysed for microbiological qualities. The study was carried out within a month. Bacillus cereus, Clostridium perfringes, Escherichia coli, Salmonella and Shigella, Streptococcus spp, Staphylococcus spp and Yeast sp. were enumerated using plate count method while Total coliform bacteria were enumerated using Multiple Fermentation Tube Method. In water samples, Bacillus cereus counts ranged from 34 x 105 to 49 x 105 cfu/ml , Staphylococcus spp. counts ranged from 1 x 105 cfu/ml to 26 x 105 cfu/ml. Clostridium perfringes had bacteria counts 55 x 105 cfu/ml to 66 x 105 cfu/ml. Escherichia coli counts ranged between 51 x 105 cfu/ml to 79 x 105 cfu/ml. Salmonella spp. ranged from 8 x 105 cfu/ml to 47 x 105 cfu/ml. Yeast sp. also had counts ranging from 21 x 105 cfu/ml to 70 x105 cfu/ml. Total coliform counts ranged from 460 MPN/100ml to >1100 MPN/100 ml. In the vegetable samples, Bacillus cereus counts ranged from 3 x 105 cfu/g to 74 x 105 cfu/g. Staphylococcus spp. counts ranged from 0 to 21 x 105 cfu/g, Clostridium perfringes counts ranged from 37 x 105 cfu/g to 80 x 105 cfu/g. Escherichia coli counts ranged from 4 x 105 cfu/g to 80 x 105 cfu/g. Salmonella spp. counts ranged from 0 to 70 x 105 cfu/g. Yeast sp. also had counts ranging from 0 to 75 x 101 cfu/g. Streptococcus spp. was also tested for but there were no bacteria counts recorded. The microbial loads found in the water were similar to those on the fresh produce which showed potential links of the organisms.
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