MICROORGANISMS CONTAMINATING PEPPER (Capsicum species) IN A LOCAL MARKET IN BENIN CITY, NIGERIA

Abstract

Capsicum species are cultivated worldwide and used as spices, vegetables and medicine. In Nigerian local markets, Capsicum species are usually '' displayed for sale in a manner which exposes them to environmental contaminants. Microorganisms associated with two species of fresh pepper (Capsicum annum and C. frutescens ) displayed for sale in the open market (New Benin Market, the largest and busiest market) in Benin City, Nigeria, were investigated with a view to elucidating the inherent health hazards in their handling and exposure. Samples of pepper were cultured in the laboratory using the Pour Plate technique. Growth yielded five bacterial isolates, namely, Escherichia coli, Klebsiella pneumoniae, Staphylococcus epidermidis, Citrobacter freundii and Streptococcus mutans, with total count of 2.7x104 to 6.8 x 106 cfu/g and 3.0x105 to 5.2x106 (for C. annum and C. frutescens, respectively), and three fungal isolates (Saccharomyces cerevisae, Aspergillus niger and Penicillium chrysogenum) with total count of 1.1x104 to 5.3 x 105 and 1.3x104 3.7cfu/g (for C. annum and C. frutescens, respectively). The high counts of these microorganisms in pepper indicate unhygienic handling and storage. This poses a health risk for sellers and consumers. It is recommended that pepper be thoroughly washed or boiled before eating. Also, hygienic storage conditions and handling should be observed.