The Assessment of the Microbial and Hygienic Quality of Leafy Vegetables Along with Associated Microbials among Vegetables Purchased from Different Markets in Guyana

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Published: 2023-08-03

DOI: 10.56557/ajmab/2023/v8i28331

Page: 37-51


Vashthi Sukdeo

Department of Biology, Faculty of Natural Sciences, University of Guyana, Guyana.

Ruth Daniel *

Department of Biology, Faculty of Natural Sciences, University of Guyana, Guyana.

Abdullah Ansari

Department of Biology, Faculty of Natural Sciences, University of Guyana, Guyana.

*Author to whom correspondence should be addressed.


Abstract

Fruits and vegetables are important to human health because they provide nutritional benefits, they are a good source of vitamins and minerals and help to improve the immune system of individuals. It was advised by the Food and Agriculture Organization of Guyana that individuals should consume more fruits and vegetables to boost their immune systems during the Coronavirus pandemic. Due to the increase in consumption of fruits and vegetables, there can also be an increase in cases of food-borne diseases, as evident from studies done in countries such as, the United States, Malaysia, and India. The objectives of this research was to identify the presence of microorganisms on leafy vegetables, Lactuca sativa (lettuce), Brassica oleracea (cabbage), and Amaranthus viridis (callaloo), that were purchased from local markets and to determine if washing with tap water only, will significantly decrease the concentration of microorganisms on the vegetables by performing microbial assessments.

It was found that the most common microorganisms present on the leafy vegetables were pathogenic bacteria such as Neisseria spp., Pseudomonas aeruginosa, Paracoccus marcusii, Pseudomonas fluorescens, Bordetella pertussis, and Klebsiella pneumonia. The results of a Wilcoxon signed-rank test (p value = 1) revealed that washing with tap water alone did not significantly decrease the quantity of microorganisms present on the leafy vegetables (avg: 3.305x10-2 CFU/ml). Therefore, it is recommended that other hygienic methods such as washing with salt, lemon juice, or vinegar should be utilized in order to significantly reduce the concentration of the microorganisms present on the leafy vegetables.  

Keywords: Leafy vegetables, foodborne diseases, pathogenic microorganism, hygienic method


How to Cite

Sukdeo , V., Daniel , R., & Ansari , A. (2023). The Assessment of the Microbial and Hygienic Quality of Leafy Vegetables Along with Associated Microbials among Vegetables Purchased from Different Markets in Guyana. Asian Journal of Microbiology and Biotechnology, 8(2), 37–51. https://doi.org/10.56557/ajmab/2023/v8i28331

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