Microbial Contamination in Vegetables and Fruits from Aden Governorate, Yemen: Pathogen Isolation and Analysis of Phytochemical and Physicochemical Properties in Mixed-Herb (Turmeric, Ginger, Indian Costus) Extracts: -

Abstract

This study aimed to isolate and characterize Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) from vegetable and fruit samples collected in Aden Governorate, Yemen. Additionally, it sought to analyze the phytochemical and physicochemical properties of aqueous and ethanolic extracts from mixed-herb {turmeric, Curcuma longa (C. longa), ginger, Zingiber officinale (Z. officinale), and Indian costus, Saussurea costus (S costus)}. A cross-sectional study was conducted between August and November 2023, with samples obtained from central markets. Bacterial isolation was performed using selective media: Mannitol Salt Agar (MSA) for S. aureus and Eosin Methylene Blue (EMB) agar for E. coli. Results revealed a significantly higher prevalence of S. aureus (32.07% in vegetables; 14.29% in fruits) compared to E. coli (15.09%) in vegetables; undetected in fruits). Phytochemical screening confirmed the presence of bioactive constituents, including flavonoids, alkaloids, terpenoids, and tannins, which likely contributed to antimicrobial effects and emphasizing their therapeutic potential. The total ash content was measured at 5.78%, indicating suitable mineral content for therapeutic applications. The moisture content was 10.76%, which helps reduce microbial growth. Extractive values showed that water is more efficient in extracting polar compounds, while ethanol isolates non-polar compounds. The pH values of both aqueous and ethanolic extracts were slightly acidic, which helps preserve the stability of bioactive compounds. These findings highlight the need for improved agricultural hygiene and storage practices to minimize bacterial contamination in fresh produce. Additionally, the study advocates for further research into the bioactive compounds of plant extracts, optimization of extraction protocols, and exploration of synergistic combinations to enhance their application in food safety and natural antimicrobial therapies. This study underscores the potential of plant-derived compounds in combating foodborne pathogens and supports their integration into targeted strategies for public health, pharmaceutical development, and sustainable agriculture.