Bacterial Flora of Vegetables Collected from the Supermarket and Vegetable Market
International Journal of TROPICAL DISEASE & Health,
To prevent food borne diseases, microbiological control is very important in the food industry. Therefore, the present investigation was undertaken to conduct a microbiological quality assessment of fresh vegetables that were collected from several regions of Chandigarh. The purpose of this study was to determine the bacterial load and safety of vegetables presented for sale in the marketplace. Vegetable samples (tomato and capsicum) collected from two different sites (vegetables market and supermarket), were analyzed for their bacteriological contaminants following different procedures. The maximum bacterial count present in the vegetable market was compared to that of the super market. The micro biota of these vegetable samples was found to be dominated by Staphylococcus and Bacillus. Bacillus and Staphylococcus were detected in tomato and Capsicum respectively. Bacillus and Staphylococcus were included as the most abundant species and as pathogens of concern when working to improve the microbial quality of fresh vegetables. Our study demonstrated that the vegetables, sold in the vegetable market, were found to contain a higher microbial load that may represent a greater risk for human health. Hence, for many microorganisms, vegetables may act as a reservoir colonize and infect the host.
- biochemical test
- microbial load
How to Cite
2. Beuchat RL. Ecological factor influencing growth pathogens on raw vegetables. Microbes and Infect; 2022;4:413-423.
3. Tambekar DH, Mundhada RH. Bacteriological quality of salad vegetables sold in city. Biol Sci. 2006;6(1).
4. Volland, JM, Rizzo SG, Gros O, Tyml T, Ivanova N, Schulz F, Goudeau D , Elisabeth NH , Nath N, Udwary D, Malmstrom RR, Rontani CG, Kluge SB, Davies KM, Jean MR, Mansot JL, Mouncey NJ, Angert E, Woyke T, Date SV. A centimeter-long bacterium with DNA compartmentalized in membrane-bound organelles.. Bio Rxiv Preprint; 2022. Available:https://doi.org/10.1101/2022.02.16.480423.
5. Shubo Yu, Wang J, Chao M, Yu SA. Study on prevalence and characterization of bacillus in foods. Front. Microbiol; 2020.
6. Moyes RB, Reynolds J. Differential staining of bacteria gram stain. Curr Protoc Microbiol. 2009; 32(3).
7. Gagnon M, Hunting WM, Esselen WB. New method for Catalase determination. Anal Chem. 1959;31(1):144-146.
8. Hasan NA, Zulkahar MI. Isolation and identification of bacteria from spoiled fruits. Biodivers J; 2015.
9. Tarrand JJ, Groschel DH. Rapid modified oxidase variable bacterial isolates. J clin Microbiol; 1982;16(4):772-774.
10. Brink B. Urease test protocol. ASM; 2019;236
11. Tlaieakhonzani A, Alaee S, Ponraj M. Guidelines for quick application of Biochemical test to identify unknown bacteria. J Biotech Res. 2018;2(2):065-082.
12. Weldezgina D and Muleta D. Bacteriological contaminants of some fresh vegetables. J Adv Biol. 2016;11.
13. Olaimat N and Holley RA. Factors influencing the microbial safety of fresh produce: a review. Food Microbiol; 2012;32(1):1–19.
14. Kuramoto S, Kodama H, Yamada K. Food poisoning attributable to Staphylococcus aureus deficient in all of the staphylococcal enterotxoin gene so far reported. Jap J Infect Dis; 2006;59(5):347.
15. Chon, JW, Yim, JH et al. Quantitative prevalence and toxin gene profile of Bacillus cereus from ready-to-eat vegetables in South Korea. Foodborne Pathog. 2015;12:795–799.
16. Flores-Urban KA, Natividad-Bonifacio, I. Detection of toxigenic Bacillus cereus strains isolated from vegetables in Mexico City. J Food Pro; 2014
17. Aryal S. Oxidase test, principle, procedure, result. Microbiology. 2018;31.
18. Coico R. Gram staining. Curr Protoc Microbiol. 2005;32(4).
Abstract View: 122 times
PDF Download: 24 times