Bacterial Contamination of Fresh Fluted Pumpkin Leaves (Ugu) Sold in Abakaliki, Ebonyi State, Nigeria

Introduction: Fruits and vegetables are recognized for their significant nutritional and health benefits, though their consumption particularly in raw form poses considerable public health concerns as result of contamination with microorganisms. Aim: This study evaluated the bacterial contamination of fresh fluted pumpkin (Telfairia occidentalis) leaves sold in Abakaliki, Ebonyi State, Nigeria. Methods: A total of 10 fluted pumpkin leaves were sampled and analyzed. Cut portions of the fluted pumpkin leaves were serially diluted and plated on Nutrient Agar, MacConkey Agar, Centrimide Agar, Salmonella-Shigella Agar and Mannitol Salt Agar. Results: A total of 43 bacterial isolates were identified, including Escherichia coli (34.88%), Staphylococcus aureus (23.26%), Pseudomonas aeruginosa (18.60%), Salmonella spp. (16.28%), and Shigella spp. (6.98%). The predominance of E. coli, a fecal indicator, highlights the potential health risks associated with the consumption of raw vegetables in the region, reflecting poor sanitation and handling practices. The total heterotrophic plate count of fresh pumpkin leaves ranged from 1.2 x 104 CFU/g to 7.8 x 104 CFU/g. Conclusion: Although contamination levels varied, the presence of pathogenic bacteria underscores the need for improved hygiene, safe water usage, and routine microbial monitoring in vegetable production and marketing. The findings emphasize the urgent need for public education and regulatory enforcement to safeguard consumer health by reducing microbial contamination in fresh produce.