Microbiological Analysis And Effect Of Selected Antibacterial Agents On Microbial Load Of Fluted Pumpkin, Cabbage And Bitter Leaves

Fresh vegetable are exposed to potential microbial contamination from farm to point of consumption. Bacteriological safety survey of three vegetable; fluted pumpkin, cabbage and bitter leaf was carried out to assess the effect of selected antibacterial agents on their decontamination. The vegetable were analysed bacteriologically by total aerobic count and total coliform count. Various pathogens were identified from the surface of these vegetables. E. coli, Pseudomonas Sp, Staphylococcus aureus, Klebsiella Sp, Seratia Sp and Enterobacter Sp were found to be the commonest bacterial species in all the vegetables. Three different antibacterial agents: ethanol, citric acid and sodium hypochlorite (water guard) at 5% concentration were applied to decrease the microbial load of these vegetables. Ethanol showed 40-50% reduction in the total bacterial count followed by citric acid and least by water guard. A combination of these agents can be used as rising agents to improve the bacteriological quality of these fresh vegetables.