Journal of Food Technology

Year: 2008
Volume: 6
Issue: 6
Page No. 285 - 288

Investigation of Microbial Quality of Some Leafy Green Vegetables

Authors : Mehmet Emin Erkan and Aydyn Vural

Abstract: This study carried out to investigate the microbiological properties and probable public health risks in some leafy green vegetables sold in greengrocers and bazaars. Vegetables samples were collected and examined according to a standardized protocol for total aerobic mesophilic bacteria, coliforms, Escherichia coli, Staphylococcus-micrococcus sp., mold, yeast, Clostridium perfringes and Bacillus cereus. The average total aerobic mesophilic bacteria counts in parsley, lettuce, cress, watercress and dill samples were determined as 2.3�107, 4.7�106, 1.7�107, 1.1�107, 3.2�106 and 7.2�106 cfu g-1, respectively. The high microbial contamination rates associated with these vegetable samples indicate that overall agricultural, hygiene, harvesting, production and sale practices are poor. The data presented here show that the analyzed samples had serious microbial load which could be hazardous for public health.

How to cite this article:

Mehmet Emin Erkan and Aydyn Vural , 2008. Investigation of Microbial Quality of Some Leafy Green Vegetables. Journal of Food Technology, 6: 285-288.

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