This study evaluated the microbiological contamination of cabbage, lettuce, and scallions sold  in Abura and Kotokuraba markets in Cape Coast, Ghana. These vegetables were analyzed for the presence and levels of microorganisms using standard microbiological procedures. Re­sults revealed bacterial and fungal contaminations of the vegetables from Abura and Kotoku­raba markets. Mean bacterial counts recorded in Nutrient Agar, for example, from Kotokuraba market were 1.93x108, 1.23x108, and 1.17x108 cfu/ml for cabbage, lettuce and scallion, respec­tively, higher than mean bacterial counts recorded from Abura market at 9.9x107, 2.8x107, and 6.60x107 cfu/ml for cabbage, lettuce and scallion, respectively. Conversely, the mean fungal counts for cabbage, lettuce and scallion were higher at Abura market than Kotokuraba market. Bacteria isolated from the vegetables include Escherichia coli, Enterobacter spp., Klebsiella spp., Salmonella spp., Serratia marcescens, and Staphylococcus, whereas fungi of the genera Aspergillus, Candida, Fusarium, Penicillium, and Rhodotorula were isolated. These results indicate that the vegetables are significantly contaminated, and have poor microbiological quality that could potentially result in outbreak of foodborne illnesses. Contaminations of the vegetables were due to poor pre- and post-harvest handling practices. The implications of findings of this study on tourism and hospitality industries in Cape Coast are discussed. Keywords: cabbage, food microbiology, foodborne microorganisms, Ghana, lettuce, scallion

This study assessed microbial quality of raw beef and chevon (goat meat) from selected meat retail shops in Abura, Kotokuraba and Science markets in Cape Coast, Ghana. Stock solutions from beef and chevon were analyzed on nutrient agar, MacConkey agar, and potato dextrose agar media using microbiological procedures. Results revealed that beef from Kotokuraba market was the most contaminated with mean highest bacterial counts of 1.15x108 and 9.40x107 cfu/ml in nutrient agar and MacConkey agar media, respectively. The results further showed that chevon from Science market was the most contaminated with mean highest bacterial counts of 1.67x108 and 7.10x107 cfu/ml in nutrient agar and MacConkey agar media, respectively. Mean fungal counts in PDA medium was the least recorded for both beef and chevon from all the three markets. Comparative analyses of results suggest that chevon was more contaminated than beef from Abura market, whereas beef was more contaminated than chevon from Kotokuraba market. However, from Science market, except in MacConkey agar medium, where beef was more contaminated than chevon, chevon was more contaminated than beef in nutrient agar and PDA media. Bacteria isolated were Escherichia coli, Klebsiella spp., Nocardia spp., Salmonella spp., Staphylococcus spp., and Streptococcus spp. Fungi of the genera Aspergillus, Candida, Fusarium, Penicillium, and Rhodotorula were isolated. We conclude that raw beef and chevon sold in markets in Cape Coast are contaminated by pathogenic and toxigenic microbes that may affect meat quality and consequently pose public health concerns to consumers.