Green vegetable has great pertaining to food and therapeutic value and is generally used as the vital element in salads. Unfortunately, they are prone to contamination ahead the value chain. This work proposed to evaluate the microorganisms population in different divisions of green cabbage heads got from five selected markets in Accra and also to decide the most appropriate means for reducing the microorganisms population before consumption. Samples were got from five open markets in the Greater Accra Region of Ghana. Fresh leaves taken from the samples' exposed, middle, and inner sections were resolved for aerobic mesophilic organisms, coliforms, Staphylococcus aureus, Bacillus cereus, and Escherichia coli. They were laundered with water from faucet, 5% salt solution, or 50% salt solution solution for 5 brief time period, and the effectiveness of the situations in reducing the bacteria society was determined. The study revealed that the outer portions of fresh green vegetable heads had the highest microbial load, trailed by the middle sections, and the central sections were almost sterile. Coliforms ranged from 104–106 CFU/g for the not cooked outer divisions, 102–104 CFU/g for the untreated middle portions, and 101 CFU/g for the untreated inner divisions. The treatment accompanying 50% vinegar solution was ultimate efficient in lowering the bacteria populace on the samples, followed by 5% salt resolution, and tap water was the slightest effective. The findings concerning this study can be used to raise knowledge about the limited influence of the use of ordinary tap water by caterers to wash cabbages and advance the use of vinegar or seasoning solutions to reduce microbial adulteration in cabbages.
Author(s) Details:
Amy Atter,
CSIR- Food Research Institute, Ghana.
Damian
Amewowor,
University
of Cape Coast, Ghana.
Wisdom Kofi Amoa-Awua,
CSIR- Food Research Institute, CSIR College of Science and Technology,
Ghana.
Please see the link here: https://stm.bookpi.org/CPAFS-V3/article/view/10233
