Mitigation of Fungal Contamination in Vegetables: Key Factors From a Study in Debre Tabor, Ethiopia

Abstract

ABSTRACT Fungal contamination in vegetables is a significant public health concern due to its potential to cause foodborne illnesses and affect food safety. This study assessed fungal contamination levels in commonly consumed vegetables in Debre Tabor City, Ethiopia, focusing on measuring mold and yeast loads and identifying factors influencing these contamination levels. A cross‐sectional study was conducted involving the collection of vegetable samples from various markets in Debre Tabor City. Fungal contamination was assessed by measuring yeast and mold loads using standard microbiological techniques. Factors such as washing practices, storage methods, and market cleanliness were analyzed for their association with fungal contamination through logistic regression analysis. The study found overall fungal contamination levels of 0.94 ± 0.30 log CFU/g for yeast and 0.90 ± 0.20 log CFU/g for mold. Spinach exhibited the highest yeast load at 1.09 log CFU/g, while cabbage had the highest mold load at 1.02 log CFU/g. Significant factors associated with increased contamination included: not washing vegetables before selling (AOR: 7.14, 95% CI: 2.62–19.4, p < 0.001), using human carriers for transportation (AOR: 12.5, 95% CI: 2.71–56.56, p = 0.004), displaying vegetables on the floor (AOR: 9.23, 95% CI: 1.34–63.73, p = 0.02), and not using refrigeration (AOR: 6.89, 95% CI: 2.07–22.95, p = 0.002). Additionally, untrimmed fingernails (AOR: 3.45, 95% CI: 1.36–8.77, p = 0.01) and sampling in the afternoon (AOR: 3.10, 95% CI: 1.39–7.38, p = 0.004) were associated with higher contamination. The findings underscore the importance of improving washing practices and enhancing storage conditions to reduce fungal contamination. Ensuring clean market environments and implementing training programs for vendors on proper vegetable handling and storage techniques are crucial steps in mitigating contamination risks.