Post-Harvest Commercialization Sites Shape the Bacterial Microbiota of Fresh Vegetables in Dakar, Senegal
This study aims to characterize the bacterial microbiota of five fresh vegetables commonly consumed raw in Dakar tomato, green pepper, cabbage, coriander, and lettuce and to determine the extent to which commercialization environments (production sites, urban and peri-urban open-air markets, and supermarkets) shape the composition of these microbial communities. Using 16S rRNA gene sequencing, it seeks to compare bacterial richness, diversity, and taxonomic composition across vegetable types, and then to rank the respective influence of the product and of the point of sale. Its relevance lies in the fact that these vegetables, eaten without cooking, carry to the consumer the bacteria acquired throughout the supply chain, in a West African urban context marked by peri-urban market gardening, largely informal distribution networks, and an incomplete cold chain conditions that remain poorly documented. By identifying the commercialization stage as a key determinant of microbial quality, the study provides an evidence base for targeting post-harvest hygiene and handling practices, to the benefit of food safety and public health.