Microbial Quality Assessment and Efficacy of Low-Cost Disinfectants on Fresh Fruits and Vegetables Collected from Urban Areas of Dhaka, Bangladesh

Foods

Md. Obyedul Kalam Azad¹  Md. Adnan¹  Md. Jahirul Islam¹  Md. Hafizur Rahman¹  Most Tahera Naznin²  Mohammed Saifur Rahman²  Md. Mafizur Rahman³  Md. Chayan Ali³  SK. Md. Jakaria Al-Mujahidy³  Ki Young Choi⁴  Jasim Uddain⁵  Md. Zohurul Kadir Roni⁶ 

[1] Department of Bio-Health Convergence, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea;Department of Biosystems and Technology, Swedish University of Agricultural Sciences, 75007 Alnarp, Sweden;Department of Biotechnology and Genetic Engineering, Faculty of Biological Sciences, Islamic University, Kushtia 7003, Bangladesh;Department of Controlled Agriculture, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Korea;Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh;Tropical Agriculture Research Front, Japan International Research Center for Agricultural Sciences (JIRCAS), 1091-1 Maezato-Kawarabaru, Ishigaki, Okinawa 907-0002, Japan;

关键词: decontaminating agents;    food safety;    bacteria;    human health;   

DOI  :  10.3390/foods10061325

来源: DOAJ

【 摘 要 】

This study aimed to examine the total viable bacteria (TVBC); total coliform (TCC); fecal coliform (TFC); pathogenic Pseudomonas spp., Staphylococcus aureus, and total fungi (TF); and the effect of different low-cost disinfectants (sterile water, salt water, blanched, and vinegar) in decontamination of 12 types of fruit and 10 types of vegetables. In fruit samples, the lowest TVBC was enumerated at 3.18 ± 0.27 log CFU/g in Indian gooseberry and the highest at 6.47 ± 0.68 log CFU/g in guava. Staphylococci (2.04 ± 0.53–5.10 ± 0.02 log CFU/g), Pseudomonas (1.88 ± 0.03–5.38 ± 0.08 log CFU/g), and total fungi (2.60 ± 0.18–7.50 ± 0.15 log CFU/g) were found in all fruit samples; however, no Salmonella was detected in fruit samples. Similarly, the lowest TVBC recorded 5.67± 0.49 log CFU/g in cucumber and the highest 7.37 ± 0.06 log CFU/g in yard long bean. The Staphylococci (3.48 ± 0.13–4.81 ± 0.16 log CFU/g), Pseudomonas (3.57± 0.21– 4.75 ± 0.23 log CFU/g), TCC (1.85 ± 1.11–56.50 ± 37.14 MPN/g), TFC (1.76 ± 0.87– 3.78 ± 3.76 MPN/g), and TF (3.79 ± 0.18–4.40 ± 0.38 log CFU/g) were recorded in all vegetables samples, but no Salmonella was detected in yard long bean, pointed gourd, carrot, tomato, cucumber, or brinjal. However, vinegar showed the highest microbial load reduction of selected fruit and vegetables among the different treatments. With vinegar treatment, the highest reduction of TVBC (1.61-log) and TF (2.54-log) was observed for fruits, and TVBC (2.31-log) and TF (2.41-log) for vegetables. All the disinfectant treatments resulted in significant (p < 0.01) bacterial load reduction compared to control for the studied fruits and vegetable samples.

【 授权许可】

Unknown