Three vegetables, Brassica oleracea (cabbage), Lactuca sativa (lettuce), and Cucumis sativus (Cucumber) were purchased from various markets in Ondo State (Akungba, Ikare, Ore, Akure and Owo), Nigeria and examined to determine their level of bacterial contamination and safety for human consumption. In this research, gram positive bacteria were isolated from these vegetables and the bacterial isolates were tested for antibiotic susceptibility. The Gram positive bacterial isolates from the vegetables include Brevibacillus laterosporus and Lactobacillus spp from cabbage, Enterococcus faecalis, Bacillus licheniformis, Staphylococcus condimenti, and Bacillus lentus from lettuce, and Bacillus cereus, Staphylococcus aureus, and Streptococcus faecalis from cucumber. Out of the three selected vegetables, cabbage had the highest bacterial levels with total viable count of about 155 x 10-4 while cucumber had the lowest with about 74 x 10-4. All the isolates were sensitive to gentamycin while all the isolates were resistant to augmentin except Bacillus cereus. Since some of these bacteria are antibiotic-resistant and may likely transfer the resistance gene in natural habitat, this constitute a food safety concern. However, with increasing discoveries of microbial contamination of fresh vegetables, consumers need to be aware of the potential risk involved with their consumption specifically in immune compromised individuals.
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