Potential Links between Irrigation Water Microbiological Quality and Fresh Vegetables Quality in Upper East Region of Ghana Subsistence Farming

Potential links between irrigation water microbiological quality and fresh vegetables quality in subsistence farming in Tono in the Upper East Region of Ghana were investigated. Water samples from Tono and Nanglakinia dam and six different types of vegetables (collected from Nanglakinia, Bonia, Korania), irrigated with this water were analysed for microbiological qualities. The study was carried out within a month. Bacillus cereus, Clostridium perfringes, Escherichia coli, Salmonella and Shigella, Streptococcus spp, Staphylococcus spp and Yeast sp. were enumerated using plate count method while Total coliform bacteria were enumerated using Multiple Fermentation Tube Method. In water samples, Bacillus cereus counts ranged from 34 x 10 5 to 49 x 10 5 cfu/ml , Staphylococcus spp. counts ranged from 1 x 10 cfu/ml to 26 x 10 cfu/ml. Clostridium perfringes had bacteria counts 55 x 10 5 cfu/ml to 66 x 10 5 cfu/ml. Escherichia coli counts ranged between 51 x 10 cfu/ml to 79 x 10 cfu/ml. Salmonella spp. ranged from 8 x 10 cfu/ml to 47 x 10 cfu/ml. Yeast sp. also had counts ranging from 21 x 10 5 cfu/ml to 70 x10 5 cfu/ml. Total coliform counts ranged from 460 MPN/100ml to u003e1100 MPN/100 ml. In the vegetable samples, Bacillus cereus counts ranged from 3 x 10 cfu/g to 74 x 10 cfu/g. Staphylococcus spp. counts ranged from 0 to 21 Original Research Article Adetunde LA et al.; ARRB, 6(6): 347-354, 2015; Article no.ARRB.2015.094 348 x 10 5 cfu/g, Clostridium perfringes counts ranged from 37 x 10 5 cfu/g to 80 x 10 5 cfu/g. Escherichia coli counts ranged from 4 x 10 cfu/g to 80 x 10 cfu/g. Salmonella spp. counts ranged from 0 to 70 x 10 cfu/g. Yeast sp. also had counts ranging from 0 to 75 x 10 cfu/g. Streptococcus spp. was also tested for but there were no bacteria counts recorded. The microbial loads found in the water were similar to those on the fresh produce which showed potential links of the organisms.