Microbial Quality Assessment and Efficacy of Low-Cost Disinfectants on Fresh Fruits and Vegetables Collected from Urban Areas of Dhaka, Bangladesh

Abstract

This study aimed to examine the total viable bacteria (TVBC); total coliform (TCC); fecal coliform (TFC); pathogenic Pseudomonas spp., Staphylococcus aureus, and total fungi (TF); and the effect of different low-cost disinfectants (sterile water, salt water, blanched, and vinegar) in decontamination of 12 types of fruit and 10 types of vegetables. In fruit samples, the lowest TVBC was enumerated at 3.18 ± 0.27 log CFU/g in Indian gooseberry and the highest at 6.47 ± 0.68 log CFU/g in guava. Staphylococci (2.04 ± 0.53–5.10 ± 0.02 log CFU/g), Pseudomonas (1.88 ± 0.03–5.38 ± 0.08 log CFU/g), and total fungi (2.60 ± 0.18–7.50 ± 0.15 log CFU/g) were found in all fruit samples; however, no Salmonella was detected in fruit samples. Similarly, the lowest TVBC recorded 5.67± 0.49 log CFU/g in cucumber and the highest 7.37 ± 0.06 log CFU/g in yard long bean. The Staphylococci (3.48 ± 0.13–4.81 ± 0.16 log CFU/g), Pseudomonas (3.57± 0.21– 4.75 ± 0.23 log CFU/g), TCC (1.85 ± 1.11–56.50 ± 37.14 MPN/g), TFC (1.76 ± 0.87– 3.78 ± 3.76 MPN/g), and TF (3.79 ± 0.18–4.40 ± 0.38 log CFU/g) were recorded in all vegetables samples, but no Salmonella was detected in yard long bean, pointed gourd, carrot, tomato, cucumber, or brinjal. However, vinegar showed the highest microbial load reduction of selected fruit and vegetables among the different treatments. With vinegar treatment, the highest reduction of TVBC (1.61-log) and TF (2.54-log) was observed for fruits, and TVBC (2.31-log) and TF (2.41-log) for vegetables. All the disinfectant treatments resulted in significant (p < 0.01) bacterial load reduction compared to control for the studied fruits and vegetable samples.

Genome-Wide Searching Single Nucleotide-Polymorphisms (SNPs) and SNPs-Targeting a Multiplex Primer for Identification of Common Salmonella Serotypes

“…Salmonella , especially NTS Salmonella Typhimurium, Enteritidis are the most prevalent and common serovars [ 36 ] for the gastrointestinal disorders resulting from cross-contamination of wild and domestic animal feces [ 4 , 37 ], consumption of animal-originated foods, fresh agricultural produces, i.e., raw fruits and vegetables [ 38 ]. In the context of public health, detection of a foodborne outbreak source is essential to remove carrier food items from the market.…”

Oral cancer reconstructive surgery using the free radial forearm flap (review)

“…Успешное применение свободного лучевого лоскута для реконструкции тотальных дефектов губ описано H. Rahman и соавт. Во всех 5 случаях наблюдалось полное приживление трансплантатов, восстановление функции речи и герметичности полости рта [32].…”

Bacteriological Quality of Locally Prepared Fresh Fruit Juice Sold in Juice Houses of Eastern Ethiopia

“…4 Fruit juices can be contaminated with Escherichia coli and Salmonella, Staphylococcus aureus, Enterobacter spp., Klebsiella, and Serratia species. [10][11][12][13][14][15][16] These pathogens cause typhoid fever, food poisoning, gastroenteritis, enteric fever, and diarrheal disease. [17][18][19] Globally, contamination of fruit juices with pathogenic microorganisms has been reported to be associated with various outbreaks of infectious diseases that resulted in high morbidity and mortality.…”

“…4 Fruit juices can be contaminated with Escherichia coli and Salmonella , Staphylococcus aureus , Enterobacter spp., Klebsiella , and Serratia species. 10-16 These pathogens cause typhoid fever, food poisoning, gastroenteritis, enteric fever, and diarrheal disease. 17-19…”