Microbial profile of cabbage (Brassica oleraceae) sold in markets within Ibadan metropolis

Cabbage is a dietary source of micronutrients, vitamins and fiber, vital for human health. Cabbage samples for this study were obtained from selected markets in Ibadan, Nigeria. Serial dilutions and membrane filter techniques were used to determine microbial load and profile of the samples. Appropriate culture media and techniques were used to detect for the presence of Fungi and Bacteria in samples. Fungi isolated included; Sclerotinia sp, Fusarium sp, Cladosporium sp, Aspergillus sp, Mucor sp, Alternaria sp and Rhizopus sp. Bacteria isolated included; Staphylococcus sp, Pseudomonas sp, Xanthomonas sp, Micrococcus sp, Bacillus sp, Erwinia sp, and Streptococcus sp. The fungi load was highest in cabbage samples collected from challenge having 158.0 X 103 cfu/ml, followed by cabbage purchased from Bodija having 67.6 X 103 cfu/ml, Monatan 63.6 X 103 cfu/ml. , Oje 27.0 X 103 cfu/ml, and Gbagi 24.0 X 103 cfu/ml. The bacterial load on the cabbage samples was observed to be the highest in cabbage samples from Bodija with 360.0 X 103 cfu/ml, followed by samples from Gbagi 188.6 X 103 cfu/ml, Monatan 171.3 X 103 cfu/ml, Challenge 133.6 X 103 cfu/ml and Oje 85.3 X 103 cfu/ml. Results also showed that Ascetic Acid lowered microbial load and thus researchers recommend that cabbage be treated with 2.5 - 5% acetic acid (vinegar) for 5-10 minutes to reduce microbial load then rinse with sterile water before consumption. Enlightenment campaigns are necessary for vendors and people purchasing cabbage for consumption on the dangers of not washing before selling and consuming.