Microbial Contamination of Leafy Vegetables in Porto-Novo, Republic of Benin
Journal Title: Journal of Food Quality and Hazards Control - Year 2019, Vol 6, Issue 4
Abstract
Background: The vegetables provide important nutrients to human beings. Nevertheless, contaminated vegetables can cause health problems because of their microbial load. The aim of this study was to assess the microbial quality of three main leafy vegetables cultivated and consumed at Porto-Novo in Republic of Benin. Methods: Totally, 36 samples of amaranth, nightshade, and lettuce were taken from three districts of Porto-Novo at urban gardening level. The samples were tested microbiologically according to international standards for determination of aerobic mesophilic bacteria, total coliforms, faecal coliforms, Clostridium perfringens, faecal streptococci, and Salmonella spp. The results were analyzed using SPSS software v. 16.0. Results: In total, aerobic mesophilic bacteria counts in leafy vegetables ranged from 4.42×105 to 1.08×106 Colony Forming Unit (CFU)/g. The highest and lowest total coliform loads were found in lettuces (3.21×103 CFU/g) and the nightshades (1.78×102 CFU/g), showing significant (p<0.05) difference. Faecal streptococci load ranged from 1.01×103 to 3.18×103 CFU/g and was significantly (p˂0.05) higher in amaranths than in lettuces and nightshades. C. perfringens ranged from 0.633×101 to 1.18×101 CFU/g. Salmonella spp. was absent in all vegetables. Conclusion: High microbial contaminations were found in the three leafy vegetables in urban gardening at Porto-Novo, Benin. So, it is necessary to improve the microbial quality of leafy vegetables farmed at Porto-Novo for reduction of health risk in consumers.
Authors and Affiliations
E. J. Hougbenou Houngla, A. Gbankoto, C. D. Tossougbo Hinson
Keywords
Related Articles
- EP ID EP682797
- DOI 10.18502/jfqhc.6.4.1995
- Views 197
- Downloads 0
Food Safety Aspects of Palm Sugar: The Authentic Local Sweetener from Baduy Tribe, Indonesia
Background: Baduy is an Indonesian native tribe which still holds ancestral heritage, including food processing. Palm sugar is considered as an authentic local sweetener that is produced naturally by the Baduy individual...
Microbiological Quality and Safety of Retail Chicken and Beef Products in Lebanon
Background: Controlling and reducing the food-borne illnesses remain one of the most challenging problems encountered by food authorities worldwide. This study was conducted to assess the microbiological quality of chick...
Probiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives
Background: Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures. In this study, Enterococcus faecium, Leuconostoc mesenteroide...
Quality Characteristics of Camel Burger Formulated with Different Levels of Microalgae
Background: Spirulina platensis (S. platensis) is a microalga. It has high levels of protein, essential amino acids, fatty acids, high concentrations of vitamins, and minerals. This study aims to evaluate the effect of a...
Aflatoxins and Ochratoxin A in Red Chili (Capsicum) Powder from Tunisia: Co-Occurrence and Fungal Associated Microbiota
Background: Mycotoxins are produced in foods as a result of mold infection of crops before and after harvest. The aim of this report was to assess, for the first time in Tunisia, the contamination of red chili powder wit...