Background: The vegetables provide important nutrients to human beings. Nevertheless, contaminated vegetables can cause health problems because of their microbial load. The aim of this study was to assess the microbial quality of three main LEAFY vegetables cultivated and consumed at Porto-Novo in Republic of Benin. Methods: Totally, 36 samples of amaranth, nightshade, and lettuce were taken from three districts of Porto-Novo at urban gardening level. The samples were tested microbiologically according to international standards for determination of aerobic mesophilic bacteria, total coliforms, faecal coliforms, Clostridium perfringens, faecal streptococci, and Salmonella spp. The results were analyzed using SPSS software v. 16. 0. Results: In total, aerobic mesophilic bacteria counts in LEAFY vegetables ranged from 4. 42×105 to 1. 08×106 Colony Forming Unit (CFU)/g. The highest and lowest total coliform loads were found in lettuces (3. 21×103 CFU/g) and the nightshades (1. 78×102 CFU/g), showing significant (p<0. 05) difference. Faecal streptococci load ranged from 1. 01×103 to 3. 18×103 CFU/g and was significantly (p˂ 0. 05) higher in amaranths than in lettuces and nightshades. C. perfringens ranged from 0. 633×101 to 1. 18×101 CFU/g. Salmonella spp. was absent in all vegetables. Conclusion: High microbial contaminations were found in the three LEAFY vegetables in urban gardening at Porto-Novo, Benin. So, it is necessary to improve the microbial quality of LEAFY vegetables farmed at Porto-Novo for reduction of health risk in consumers.

Purpose: The effectiveness of the evaporative clay pot coolers was studied to preserve the postharvest quality of LEAFY vegetables, including kankun (Ipomoea aquatica), gotukola (Centella asiatica), lettuce (Lactuca sativa) and thampala (Amaranthus spp.). Research method: The bundles of LEAFY vegetables weighed about 200 g and were stored for seven days under room temperature storage, refrigerated storage, and clay pot cooler storage. Findings: The average temperatures were 27.7 °C, 7.1 °C, and 25.6 °C, and relative humidity values were 76.1%, 58.2%, and 93.6% in room temperature storage, refrigerated storage, and clay pot cooler, respectively. The average cooling efficiency of clay pot coolers was 66.7%. The physiological weight losses of LEAFY vegetables were significantly reduced during clay pot cooler storage. The chlorophyll content, soluble solids content, color changes, and visual quality of LEAFY vegetables were significantly maintained in clay pot cooler storage compared to room temperature storage. Research limitations: The main limitation of this study was the seepage of water into the inner pot of the clay pot cooler which enhanced the decay of LEAFY vegetables. This was successfully controlled by avoiding overwatering the sand that was used as the lining material of the clay pot cooler. Originality/Value: The clay pot cooler is one of the alternative low-cost storage methods to preserve the quality of LEAFY vegetables during storage.