Assessment of survival of pathogenic bacteria in fresh vegetables through in vitro challenge test

Abstract

Being led by the previous observation of bacterial growth and survival in the fresh-cut tomato, carrot, lettuce and cucumber, current investigation further attempted to emphasize on the growth and consequent endurance of the pathogenic bacteria within chili (Capsicum frutescens), onion (Allium cepa), capsicum (Capsicum annuum) and coriander (Coriander sativum) collected from local markets. Samples were primarily made free of contaminating bacteria and then subjected to inoculation by eight (8) test bacteria; i.e., Eshecrichia coli, Klebseilla spp., Vibrio spp., Bacillus spp., Salmonella spp., Listeria spp., Pseudomonas spp. and Staphylococuus spp. and kept at room temperature. Bacterial growth pattern was observed up to 15 days and in general, the bioburden was noticed to be reduced up to 3 log from the initial load of the inoculam in all the samples used. The chilli and onion samples were found to reduce the bacterial load more effectively than the capsicum and coriander samples. The survival of the pathogens in the vegetable samples raises the necessity of maintaining proper sanitary condition during handling and storage of fresh vegetables.