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Articles by Siddig H. Hamad
Total Records ( 1 ) for Siddig H. Hamad
  Siddig H. Hamad , Jalal J. Al-Amer and Mutlag M. Al-Otaibi
  Microbial contamination of vegetables, especially leafy ones, is a common problem during growth under field conditions and their consumption without washing can create human health hazards. Therefore, the main objective of this study was to assess the microbial quality and determine suitable treatments of lettuce produced in Hofuf, Saudi Arabia. A total of 150 lettuce samples were collected for the study. The samples were treated with vinegar (5% acetic acid) and with disinfection tablets containing sodium dichloroisocyanurate for microbial infection treatment. The contamination of different microbes was determined under different growth media and temperatures. Mean counts of mesophilic aerobic bacteria were 5.06-6.70, 3.38-4.80 and log 4.97-5.99 CFU g-1 in outer leaves, inner leaves and composite samples of whole head leaves, respectively. Mean counts of coliforms, yeasts and molds didn’t reach log 3 CFU g-1. The counts of mesophilic aerobic bacteria seem to increase during handling, counts of coliforms and yeasts remain constant while those of molds decrease. The E. coli 1 was detected in 5 out of 45 samples tested for this bacterium while no Salmonella or S. aureus were detected in these samples. Soaking in vinegar was effective against mesophilic aerobic bacteria, coliforms and yeasts at concentrations 25-100% and reduced contamination by up to 3 log cycles but it was less effective against molds. In conclusion, treatments such as washing with tap water and vinegar (5% acetic acid) reduced the microbial contamination level significantly for safe human consumption.
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