Evaluation of lettuce (Lactuca sativa L.) in aquaponic system in terms of food safety

We determined the number of coliform bacteria, Escherichia coli, yeast, and molds that may occur in system, quality lettuce grown aquaponics for consumers from sensory, colour, texture points view. The amount yeast mold plant growing medium (hydroton) water was 4.67 log CFU/cm2 2.25 CFU/mL at end six-week experiment, respectively. bacteria E. coli system found to be 2.57 3.46 coliform, 0.75 0.31 Organisms pose a risk food safety, accumulate culture media. After harvest, cultured aquaponic (AP) compared with soil (SC). According results, AP have darker colors (Lightness: 56.4 AP, 49.09 SC, p<0.05), harder (Hardness: 209.3 153.7 slightly appetizing (Sensory analysis overall liking: 8.4 7.7 SC) than SC. In conclution, systems are much more preferable terms sensory consumer preferences soil-based production systems.