Skip to main content
Research article - Peer-reviewed, 2021

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

Rahman, Md Mafizur; Azad, Md Obyedul Kalam; Uddain, Jasim; Adnan, Md; Ali, Md Chayan; Al-Mujahidy, S. K. Md Jakaria; Roni, Md Zohurul Kadir; Rahman, Mohammed Saifur; Islam, Md Jahirul; Rahman, Md Hafizur; Choi, Ki Young; Naznin, Most Tahera;

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.

Keywords

decontaminating agents; food safety; bacteria; human health

Published in

Foods

2021, volume: 10, number: 6, article number: 1325
Publisher: MDPI

Authors' information

Rahman, Md Mafizur
Islamic University
Azad, Md Obyedul Kalam
Kangwon National University
Uddain, Jasim
Sher-e-Bangla Agricultural University (SAU)
Adnan, Md
Kangwon National University
Ali, Md Chayan
Islamic University
Al-Mujahidy, S. K. Md Jakaria
Islamic University
Roni, Md Zohurul Kadir
Japan Int Res Ctr Agr Sci JIRCAS
Mohammed Saifur, Rahman
No organisation
Islam, Md Jahirul
Kangwon National University
Rahman, Md Hafizur
Kangwon National University
Choi, Ki Young
Kangwon National University
Naznin, Most Tahera
Swedish University of Agricultural Sciences, Department of Biosystems and Technology

Sustainable Development Goals

SDG11 Sustainable cities and communities

UKÄ Subject classification

Food Engineering

Publication Identifiers

DOI: https://doi.org/10.3390/foods10061325

URI (permanent link to this page)

https://res.slu.se/id/publ/113078