ABSTRACT Ready-to-eat vegetables and fruits have intrinsic properties predisposing them to microbial contamination especially in the absenceof proper quality control procedures. Recently, the increased in consumables bio-burden manifested as the accumulation of potentialpathogenic microbes therein which triggered the food related ailments associated with morbidity and mortality cases. Evaluating themicrobial quality of such foods is therefore important. This study was aimed at evaluating the ...
