The rationale for this study was to assess the physicochemical and bacteriological qualities of the Vea irrigation water and resultant effects on the quality of fresh vegetables produced in the area and associated implications for consumers’ health. A total of 45 water samples were collected from the reservoir and canals. Also, 16 vegetable samples comprising four samples each of tomatoes, carrots, spring onions, and cabbages were collected from four farms with installed irrigation systems fed by the Vea Dam. The irrigation water samples were analyzed for total coliform (TC) and fecal coliform (FC), Escherichia coli, pH, and turbidity, while the samples of vegetables were analyzed for TC and FC, and E. coli. The results showed that except for pH, the bacterial loads and turbidity of the sampled vegetables and irrigation water were above the standards of the WHO and the International Commission on Microbiological Specifications for Food. Comparatively, the samples of cabbage recorded the highest levels of microbial contamination. The study suggests that the water should be treated before being used for irrigation; consumers should ensure that vegetables are properly washed and cooked/treated before consumption; and periodic monitoring and assessment should be done to ensure that the adverse effects of these activities are forestalled.

这项研究的基本原理是评估Vea灌溉水的物理化学和细菌学性质以及对该地区生产的新鲜蔬菜质量的影响及其对消费者健康的影响。从水库和运河中总共收集了45个水样。此外，还从四个农场安装了16种蔬菜样品，分别包括四个样品，分别为西红柿，胡萝卜，葱和白菜，并由Vea大坝提供灌溉系统。分析灌溉水样品中的总大肠菌群（TC）和粪便大肠菌群（FC），大肠杆菌，pH和浊度，同时分析蔬菜样品的TC，FC和大肠杆菌。结果表明，除pH值外，采样蔬菜和灌溉用水的细菌负荷和浊度均超过了WHO和国际食品微生物学规范委员会的标准。相比之下，白菜样品记录的微生物污染水平最高。研究表明，在用于灌溉之前，应先对水进行处理。消费者应确保食用前对蔬菜进行适当的清洗和煮熟/处理；并应进行定期监测和评估，以确保避免这些活动的不利影响。