Microbiological aspect of fresh produces as retailed and consumed in West Java Indonesia

Hassan Z. H., . and Purwani E. Y., . Microbiological aspect of fresh produces as retailed and consumed in West Java Indonesia. pp. 350-359. ISSN 2231-7546

A total of 50 fresh vegetables typically produced marketed and consumed by people in West Java Indonesia were quantitatively analysed for the presence of predominant bacteria including the total aerobic bacteria Salmonella spp. Bacillus cereus Staphylococcus aureus Eschericia coli coliform bacteria Shigella spp. and lactic acid bacteria (LAB). The results revealed that the incidence levels of the above mentioned bacteria were highly varied from 8 to 100. The microbial load of the samples were in the range of 3.65-10.61; 1.30-3.95; 2.00-4.30; 2.30-6.36; 2.30-6.30; 2.30-7.65; 3.65-4.87; and 4.48-7.11 log10 cfu/g for total plate counts Salmonella spp. B. cereus S. aureus E. coli coliform bacteria Shigella spp. and LAB respectively. It was observed that microbial contaminant was quite high especially in thai lemon basil of which the TPC was 9 log10 cfu/g. Furthermore the incidence level and microbial load in fresh vegetables procured from supermarket/grocery stores and local traditional market was higher in comparison to vegetables collected from packing house operations and homeyard. This could be probably attributed to a longer holding time of the vegetables at supermarket (longer period between harvesting and selling) the lack of cold storage facilities during transportation a more frequent exposure to the air as well as a more handling steps to go through such as sorting grading trimming which consequently more frequently exposed to the hands. Furthermore in case of fresh vegetables obtained from local traditional market this could be contributed from improper sanitation practices lack of hygiene as well as better facilities during the handling and selling of fresh vegetables. The outcome of this study assumes importance as the information provided here would give a specific boost for producers food handlers and consumers for considering food safety as a first priority during fresh produces handling. Furthermore it is also important for hygiene officials to pay attention on what is offered to consumers and specify acceptable handling practices.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(51).p...

Abstract

A total of 50 fresh vegetables typically produced marketed and consumed by people in West Java Indonesia were quantitatively analysed for the presence of predominant bacteria including the total aerobic bacteria Salmonella spp. Bacillus cereus Staphylococcus aureus Eschericia coli coliform bacteria Shigella spp. and lactic acid bacteria (LAB). The results revealed that the incidence levels of the above mentioned bacteria were highly varied from 8 to 100. The microbial load of the samples were in the range of 3.65-10.61; 1.30-3.95; 2.00-4.30; 2.30-6.36; 2.30-6.30; 2.30-7.65; 3.65-4.87; and 4.48-7.11 log10 cfu/g for total plate counts Salmonella spp. B. cereus S. aureus E. coli coliform bacteria Shigella spp. and LAB respectively. It was observed that microbial contaminant was quite high especially in thai lemon basil of which the TPC was 9 log10 cfu/g. Furthermore the incidence level and microbial load in fresh vegetables procured from supermarket/grocery stores and local traditional market was higher in comparison to vegetables collected from packing house operations and homeyard. This could be probably attributed to a longer holding time of the vegetables at supermarket (longer period between harvesting and selling) the lack of cold storage facilities during transportation a more frequent exposure to the air as well as a more handling steps to go through such as sorting grading trimming which consequently more frequently exposed to the hands. Furthermore in case of fresh vegetables obtained from local traditional market this could be contributed from improper sanitation practices lack of hygiene as well as better facilities during the handling and selling of fresh vegetables. The outcome of this study assumes importance as the information provided here would give a specific boost for producers food handlers and consumers for considering food safety as a first priority during fresh produces handling. Furthermore it is also important for hygiene officials to pay attention on what is offered to consumers and specify acceptable handling practices.

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Item Type:	Article
AGROVOC Term:	Fresh vegetables
AGROVOC Term:	Microorganisms
AGROVOC Term:	Contamination
AGROVOC Term:	Product quality
AGROVOC Term:	Food safety
AGROVOC Term:	Bacteria
AGROVOC Term:	Salmonella
AGROVOC Term:	Bacillus cereus
AGROVOC Term:	Staphylococcus aureus
AGROVOC Term:	Lactic acid bacteria
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22500

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