Bacteriological analysis of Fresh vegetables and Fruits of local market and effect of Pretreatment by Antimicrobial agents on their Quality

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Bacteriological analysis of Fresh vegetables and Fruits of local market and effect of Pretreatment by Antimicrobial agents on their Quality

Shobha Shrivastava

Author Affiliations

¹Deptt. of botany, Govt. M.L.B Girls P.G. (Autonomous) college, Bhopal, MP, INDIA

Int. Res. J. Biological Sci., Volume 3, Issue (11), Pages 15-17, November,10 (2014)

Abstract

Fresh vegetables and fruits are most recommended and widely consumed highly nutritious form of food. Chemical composition and nutritive value of these produce are often influenced by a number of pathogenic microorganisms. The damage and losses incurred very with the crop growing conditions in the field, improper and unhygienic handling during harvesting as well as transit and storage conditions. So, it is very important to detect and identify the microbial flora associated with fresh fruits and vegetables. 75 samples collected randomly from different sources, were analyzed and various pathogens were isolated and identified. Among them E.Coli was found to be pre-dominant, followed by Enterobacter, Pseudomonas, Staphylococcus, Salmonella and Shigella sps. The antimicrobial agents were found suitable for eradicating pathogenic bacteria from these produce after rinsing by them.

References

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[ref1] Beuchat C.R., PathogenicMicroorganisms associated with fresh produce, J. Food Prot,59, 204-216 (1995)

[ref2] Beuchat L.R., Surface decontamination of fruits and vegetables eaten raw : A review, Food safety Unit, W.H.O/FSF/FS/982, (1998)

[ref3] Tambekar C.H. and R.H. Mundhana, Bacteriological quality of Salad, vegetables and fruits and effect of antimicrobial agents on microbial load, 1-9 (2000)

[ref4] Vishwanath P and Kaur R., Prevalence and growth of pathogens on Salad vegetables, fruits and Sprouts, Intl. J. Hyg. Environ Health,203, 205-213 (2000)

[ref5] APHA, American Public Health Association, Compendium of methods for the Microbiological Examination of Fods, 2nd ed., Washington D.C. (1994)

[ref6] Bergey D.H., Hit J.G., Bergey’s determinative Bacteriology (9thed.) Lippincott Williams and Wiki Publishers, (1994)

[ref7] Dike. O Ukuku, Effects of Hydrogen peroxide treatment on microbial quality and appearance of whole and fresh cut melon contaminated with Salmonella, spp. Intl. J. of Food microbiology, (2), 137-146, (1995)

[ref8] Guide to minimize Microbial safety hazards for fresh fruits and vegetables by FDA, (2000)

[ref9] Pradhnya A. Joshi and Sonali P. Patel, In Microbiological analysis of fresh vegetables and fruits and effect of antimicrobial agents on microbial load,1-9, (2000)

[ref10] Gilman A. Francis, Effect of vegetables type and antimicrobial dipping on survival and growth of Listeria and E.coli., Int. J. of Food Sci. and Tech, 37(6), 711-718 (2002)