Prevalence of Pathogenic Bacteria in Common Salad Vegetables

• Main Authors: Syeda Sadaf Wajahat, Aziz Fatima
• Format: Article
• Language: English
• Published: Jinnah University for Women 2015-05-01
• Series: RADS Journal of Biological Research & Applied Science
• Subjects: Prevalence; Salad vegetables; Local markets; Lemon grass oil; Decontamination
• Online Access: http://jbas.juw.edu.pk/index.php/JBAS/article/view/62
• ISSN: 2305-8722; 2521-8573

This study was carried out to determine the prevalence of pathogenic bacteria in common salad vegetables sold in local markets of Karachi. Numbers of phathogens are present on the common salad and fruits which we use normally in our daily lives, may cause serious illness. Eight samples of salad vegetables sold around the market were analyzed includes; Cabbage, Beet roots, Tomato, Cucumber, Carrot, Onion, Lettuce, Raddish. The highest total viable count was found in Onion (8.00 x 108 cfu/g), followed by Cabbage and Beet root (4.00 x 108 cfu/g), Radish (3.20 x 108 cfu/g), Lettuce (2.40 x 108 cfu/g), Tomato (1.60 x 108 cfu/g), Cucumber (1.60 x 105 cfu/g) and Carrot (1.28 x 105 cfu/g). Staphylococcus aureus, Staphylococcus saprophyticus, Bacillus anthracis, Candida spp, Klebsiellapneumoniae, and Streptococcus aglactie were identified. Antibacterial activity of lemon grass oil was observed against the identified organisms. Bacillus anthracis, Staphylococcus aureus and Streptococcus aglactie were sensitive while Staphylococcus saprophyticus, Candidaspp, and Klebsiellapneumoniae were resistant. These results indicate that salad vegetables required effective and feasible sanitation methods to remove pathogens like washing with running water or with warm water. The solution’s effective activity against these phathogens; like hypochlorite solution, chlorine, and acetic acid (vinegar) are used for decontaminating vegetables.