1.1 Introduction
Foodborne pathogens are microorganisms present in food that is capable of causing illness in humans when contaminated food is consumed. These pathogens include bacteria, viruses, and parasites that gain access to food at different stages of production, processing, distribution, and marketing. Fresh produce such as fruits and vegetables is particularly vulnerable to contamination because it is often consumed raw or with minimal processing, thereby eliminating opportunities for heat treatment that is capable of destroying harmful microorganisms. Contamination of fresh produce by pathogens has become a major global food safety concern due to its direct implications for public health and its association with outbreaks of foodborne diseases (World Health Organization, 2015).
This chapter will address the background information that motivated this study, the challenges that prompted it, its aim, and its objectives as a preface to subsequent sections of the study. Additional factors include the study's significance, scope, limitations, research questions and hypotheses, and the definition of technical terms.
1.2 Background of Study
The issue of foodborne pathogens in fresh produce has attracted increasing global attention due to its implications for food safety, public health, and economic productivity. Fresh fruits and vegetables are vital components of human diets because of their nutritional and therapeutic benefits. However, their exposure to environmental contaminants during cultivation, harvesting, transportation, and marketing makes them significant vehicles for transmitting foodborne diseases. The background to this study is rooted in growing concerns about the microbiological safety of fresh produce sold in open markets, particularly in developing countries where regulatory enforcement and sanitation infrastructure remain inadequate.
Foodborne pathogens are microorganisms that contaminate food and cause illness when ingested. These include bacteria, viruses, and parasites, with bacteria being the most commonly implicated in fresh produce contamination. World Health Organization according to reported that millions of people worldwide suffer from foodborne illnesses annually due to consumption of contaminated food, with fresh produce accounting for a significant proportion of outbreaks. The organization stated that the consumption of raw or minimally processed fruits and vegetables increases the risk of infection because such foods often bypass heat treatment processes that eliminate pathogens (World Health Organization, 2015).
Scholars have examined various contamination pathways associated with fresh produce. Alegbeleye, Singleton, and Sant'Ana asserted that contamination occurs at pre harvest, harvest, and post harvest stages through contact with contaminated irrigation water, soil, animal manure, and human handling. They affirmed that pathogens such as Escherichia coli, Salmonella spp., and Listeria monocytogenes survive on plant surfaces for extended periods, thereby posing serious health risks to consumers (Alegbeleye, Singleton, and Sant'Ana, 2018). Similarly, Berger et al. contend that fresh produce has emerged as an important transmission route for enteric pathogens because of increased global trade, changing dietary habits, and expanded consumption of ready to eat vegetables (Berger et al., 2010).
In many developing nations, the marketing environment of fresh produce contributes significantly to contamination risks. The Food and Agriculture Organization stated that open markets often lack adequate infrastructure such as potable water supply, sanitary waste disposal systems, and hygienic display facilities. The agency reported that vendors frequently handle produce with bare hands, wash items with contaminated water, and display them in unhygienic environments, thereby increasing microbial load on food items (Food and Agriculture Organization, 2011).
Nigeria's food distribution system relies heavily on traditional open markets, which serve as the primary access point for fresh agricultural produce. Local researchers have examined microbial contamination in various Nigerian markets. Oranusi, Olorunfemi, and Galadima asserted that fruits and vegetables sold in open markets harbor high levels of bacterial contaminants due to poor hygiene practices and environmental exposure. They affirmed that inadequate washing, poor storage, and repeated handling significantly elevate contamination levels (Oranusi, Olorunfemi, and Galadima, 2013). Likewise, Chukwu, Chukwu, and Onyimba contend that the microbial quality of fresh produce in southeastern Nigeria is compromised by poor sanitary conditions and lack of food safety awareness among vendors (Chukwu, Chukwu, and Onyimba, 2010). This study is set against the backdrop of increasing concerns about food safety, rising consumption of raw fruits and vegetables, inadequate sanitation infrastructure in open markets, and limited empirical data on microbial contamination of fresh produce sold in Relief Market, Owerri.
1.3 Statement of Problems
Investigation revealed that the presence of foodborne pathogens in fresh produce is a growing public health concern, particularly in developing urban markets where food safety practices are often inconsistent. Fresh fruits and vegetables sold in open markets are frequently exposed to contamination from multiple sources, including irrigation water, soil, handling, transportation, and storage conditions.
In many Nigerian markets, produce is displayed in environments where sanitation control is limited, increasing the likelihood of microbial contamination. Consumers who purchase and consume these products, especially when eaten raw or minimally processed, face significant risks of foodborne infections caused by organisms such as Salmonella spp., Escherichia coli, Listeria monocytogenes, and Shigella spp..
Studies have shown that fresh produce serves as an important vehicle for transmitting pathogens responsible for outbreaks of gastroenteritis and other related illnesses (Alegbeleye, Singleton, and Sant'Ana, 2018; Berger et al., 2010). It is against this backdrop that this study seeks to investigate foodborne pathogens in fresh produce.
1.4 Aim and Objectives of Study
The aim of this study is to assess the occurrence of foodborne pathogens in fresh produce sold at Relief Market, Owerri.
To achieve this aim, the study has the following objectives:
- To identify the types of foodborne pathogens present in fresh produce sold at Relief Market, Owerri.
- To determine the prevalence and levels of microbial contamination in the produce.
- To examine the handling, storage, and display practices that promote contamination.
- To assess vendor awareness and practices related to food hygiene.
- To provide recommendations for improving food safety and reducing microbial risks in the market.
1.5 Research Questions
Based on the stated objectives, the study will address the following research questions:
- What types of foodborne pathogens are present in fresh produce sold at Relief Market, Owerri?
- What is the prevalence and level of microbial contamination in these produce items?
- How do handling, storage, and display practices contribute to contamination?
- What is the level of awareness and food hygiene practices among vendors?
- What interventions or measures can improve food safety in the market?
1.6 Research Hypothesis
In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.
- H0: There is no significant relationship between handling, storage, and display practices and the occurrence of foodborne pathogens in fresh produce sold at Relief Market, Owerri.
- H1: There is a significant relationship between handling, storage, and display practices and the occurrence of foodborne pathogens in fresh produce sold at Relief Market, Owerri.
1.7 Significance of Study
It is believed that at the completion of the study, the findings will inform public health authorities, market vendors, consumers, and policymakers on strategies to reduce foodborne illness risks. Also, this research will benefit regulatory bodies responsible for food safety enforcement by providing scientific evidence necessary for policy formulation and implementation.
Furthermore, the outcome of this research will empower consumers with knowledge regarding the safety status of fresh produce sold in the market. In addition, the study will contribute to community health education and support the development of policies and interventions that promote safer food marketing systems.
Lastly, the study will serve as a reference for academic researchers conducting studies on food safety, microbial contamination, and urban market hygiene.
1.8 Scope of Study
The study is focused on fresh fruits and vegetables sold at Relief Market, Owerri, in Imo State, Nigeria. The study will be limited to produce commonly consumed raw, including leafy vegetables, tomatoes, cucumbers, peppers, and carrots. It will focus on microbial assessment, observation of handling practices, and vendor interviews.
1.9 Limitations of the Study
A study of this nature is bound to experience certain problems as such the constraints imposed on the research include:
- Time Constraints: A study of this nature needs relatively long time during which information for accurate or at least near accurate inference could be drawn. The period of the study was short, time posed as constraints to the research.
- Financial Constraints: The research would have extended the survey to other area at the empirical level, but limitation as included cost of transportation to the source of material and the cost of time setting of the already completed work.
1.10 Definition of Terms
Foodborne Pathogens:
Microorganisms present in food capable of causing disease when ingested, including bacteria, viruses, and parasites (World Health Organization, 2015).
Fresh Produce:
Fruits and vegetables that are sold in raw or minimally processed form for human consumption (Alegbeleye, Singleton, and Sant'Ana, 2018).
Microbial Contamination:
The presence of harmful microorganisms on food surfaces or within the food that may cause illness (Jay, Loessner, and Golden, 2005).
Food Hygiene:
Practices related to handling, storing, preparing, and displaying food to prevent contamination and illness (Food and Agriculture Organization, 2011).
Market Vendors:
Individuals or groups responsible for selling agricultural produce in open markets such as Relief Market, Owerri.
Prevalence:
The proportion of produce items contaminated with specific pathogens within the study sample.
Public Health Risk:
The likelihood of adverse health outcomes in humans due to exposure to contaminated food (Berger et al., 2010).
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