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Preshly Eaten Leafy Vegetables: A Source of Food Borne Pathogens?

Authors:

AGDD de Silva ,

Department of Botany, Faculty of Science, University of Peradeniya, Peradeniya, LK
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CL Abayasekara,

Department of Botany, Faculty of Science, University of Peradeniya, Peradeniya, LK
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DRA Dissanayake

Department of Veterinary Pathology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, LK
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Abstract

The microbiological quality of selected fresh vegetables; lettuce, cabbage, mukunuwenna, gotukola, and tomato were assessed from different market types in the Kandy district. Fifty samples of each vegetable were tested for viable bacterial count (VBC), Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7, before and after washing using tap water.  The average VBC in unwashed vegetables was 106 cfu/g whereas 10 fold reduction of VBC was achieved as a result of washing three times. S. enterica serotype Enteritidis and S. enterica serotype Typhymurium were isolated in 6% of the samples. In addition L. Monocytogenes was isolated in 2% of the samples investigated. These results reiterate the necessity for awareness among consumers regarding the microbiological quality of fresh vegetables.

DOI: http://dx.doi.org/10.4038/cjsbs.v42i2.6613

Ceylon Journal of Science (Bio. Sci.) 42(2): 95-99, 2013

How to Cite: de Silva, A., Abayasekara, C. & Dissanayake, D., (2014). Preshly Eaten Leafy Vegetables: A Source of Food Borne Pathogens?. Ceylon Journal of Science (Biological Sciences). 42(2), pp.95–99. DOI: http://doi.org/10.4038/cjsbs.v42i2.6613
Published on 21 Feb 2014.
Peer Reviewed

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