Alternative Disinfection Methods Use to Control of Microbial Quality and Shelf-life of Raw Eaten Vegetables (Case Study)

Authors

  • Hamidreza Pourzamani 1 1. 1- Environment Research Center, Research Institute for Primordial Prevention of Non-communicable disease, Isfahan University of Medical Sciences, Isfahan, Iran, and Department of Environmental Health Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran.
  • Narges Kadkhodaei 2 2. Student Research Committee, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran.
  • Saed Fadaei 2
  • Ensiyeh Taheri 1,2
  • Reyhaneh Bagheri 2
  • Reza Mohammadi Manesh3 3. Department of Parasitology and Mycology, Isfahan University of Medical Sciences, Isfahan, Iran.
  • Hosein yusefi 4 4. Cancer Prevention Research Centre, Isfahan University of Medical Sciences, Isfahan, Islamic Republic of Iran.
  • Maryam Hatamzadeh 5. Department of Environmental Health Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran.
  • Saba Majidi 6 6. Department of Environmental Health Engineering, Health Center, Qazvin university of medical science, Qazvin, Iran.
  • Maedeh Nahidan 2*

DOI:

https://doi.org/10.22100/ijhs.v4i3.598

Keywords:

Disinfection, Raw vegetable, Raw Foods, Fecal coliform, Eating, Egg parasite.

Abstract

Background: Fresh-cut vegetables are particularly susceptible to microbial growth and, therefore, the use of an effective sanitizer on this product is great importance.

Method: The common vegetable  types obtained from a local wholesale market in Isfahan and washed with different common disinfectants such as edible salt, sodium hypochlorite, electrolyzed water (EW), complex disinfectant, calcium hypochlorite, and dishwashing liquid. Disinfection time and concentration select according to the Official Protocol in Iran. A total of 126 samples including Mint, Savory, parsley, Garden cress, Common Purslane, Chives, Basil, Radish, and mixed vegetables were analyzed for total bacteria, total coliform bacteria, and E. coli.

Result: Results demonstrated that calcium hypochlorite has the best efficiency for total coliforms in separate vegetable of parsley, Garden cress, Common Purslane, Chives, Radish, with100% efficacy. For total coliforms BGB (Brilliant Green Broth) test, complex disinfectant and calcium hypochlorite have 100% removal for all of the vegetables. E.coli test result showed in four vegetables not E.coli but for another vegetable except Dishwashing Liquid efficiency was 100%. Among all disinfectants, EW has a high efficiency for mixed vegetables. For Basil disinfected with edible salt and mint washing with complex disinfectant, Eimeria parasite and in savory disinfected with calcium hypochlorite Hook worm parasitic was found. Shelf-life was between 1 to 5 days.

Conclusion: Our research suggested that EW has a good effect for total coliforms, fecal coliforms, E.Coli, and helmet eggs removal, also save the vegetable shelf life.

Additional Files

Published

2019-08-03

Issue

Volume 4, Issue 3, 2018

Section

Articles

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How to Cite

Alternative Disinfection Methods Use to Control of Microbial Quality and Shelf-life of Raw Eaten Vegetables (Case Study). (2019). International Journal of Health Studies, 4(3). https://doi.org/10.22100/ijhs.v4i3.598