PHYLLO-EPIPHYTIC AND ENDOPHYTIC PATHOGENS ON BRASSICA OLERACEA VAR. CAPITATA L. AND SPINACIA OLERACEA L. AS AFFECTED BY SMALL-SCALE FARM PRODUCTION SYSTEMS

Abstract

The phyllosphere hosts a considerable number of microorganisms, providing a vast habitat for naturally associated phyllobacteria due to its topography as it offers various colonization and infiltration sites. Contamination of vegetables may occur through pre-harvest and post-harvest activities and include cross-contamination from infected personnel. The study aimed to examine the prevalence of microbial contamination for spinach (Spinacia oleracea L.) and cabbage (Brassica oleracea var. capitata L.) at various farms based on the production and agronomic systems in South Africa, Free State. In addition, the study further demonstrated that several potentially pathogenic microorganisms are present in common fresh leafy greens such as spinach and cabbage. Almost all the analyzed and identified microorganisms were reported to be opportunistic pathogens. Spinach and cabbage phyllosphere were contaminated mostly with Staphylococcaceae, Pseudomonadaceae, Morganellaceae, Caulobacteraceae, Moraxellaceae, Burkholderiaceae, Yersiniaceae, Xanthomonadaceae, Listeriaceae and total coliform species. The predominant genera were Staphylococcaceae, Morganellaceae and Pseudomonadaceae in spinach and cabbage isolates. The analysed isolates revealed a high level of contamination by opportunistic pathogens such as total coliform, Morganellaceae and Staphylococcaceae reflecting a deficit of good agricultural production systems and hygiene practice. From the study, the authors could also demonstrate the rapid rate at which these pathogens can spread through the food chain and cause food poisoning. It is concluded that the bacterial contamination frequency and degree in this present study was significantly considerable and recommended that these vegetables be thoroughly washed before any consumption especially when consumed uncooked, specifically in green salad. Moreover, preparing cooked meals using these leafy vegetables would be better.