Microbial contamination of fruit and vegetables and their disinfection.

نویسندگان

  • Shigeharu Oie
  • Hiroko Kiyonaga
  • Yuuki Matsuzaka
  • Kumiko Maeda
  • Yuki Masuda
  • Katsuko Tasaka
  • Sanae Aritomi
  • Akiko Yamashita
  • Akira Kamiya
چکیده

We evaluated the microbial contamination of 17 types of vegetable and 10 types of fruit after 30-s washing with tap water with and without subsequent disinfection by 10-min immersion in 0.01% (100 ppm) sodium hypochlorite. The mean microbial contamination level of 9 types of leafy vegetable was 2.8 x 10(5) colony-forming units (CFU)/g after washing with water and 3.4 x 10(4) CFU/g after washing followed by disinfection. The mean microbial contamination level of 8 types of nonleafy vegetable was 3.4 x 10(4) CFU/g after washing with water and 1.0 x 10(4) CFU/g after washing followed by disinfection. The mean microbial contamination level of 10 types of unpeeled fleshy fruit was 9.3 x 10(3) CFU/g after washing with water and 1.3 x 10(3) CFU/g after washing followed by disinfection. The contaminants in vegetables and unpeeled fruit were similar after washing and after washing followed by disinfection, including Pseudomonas fluorescens and Pseudomonas aeruginosa. The contamination did not markedly decrease even after disinfection with sodium hypochlorite. However, the flesh of each type of peeled fruit showed no or only low levels of contamination (<or=10 CFU/g), probably caused by the transfer of microorganisms from the skin of fruit via fruit knives.

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عنوان ژورنال:
  • Biological & pharmaceutical bulletin

دوره 31 10  شماره 

صفحات  -

تاریخ انتشار 2008