The aim of this study is to find out the appropriate method using 0.1%, 0.5% and 1% of five different solutions to reduce the total bacteria and Salmonella spp in fresh vegetables. Five different fresh vegetables were collected from the market and subjected to determination for the total bacteria and salmonella spp by spread plate on PCA and XLD Agar, respectively. Then the samples were separated into two groups and cleaned by unsoaking and soaking methods for 15 min. The results showed that the most contamination of total bacteria found in Coriander and Houttuynia, 21% each, Sawtooth Corainser and lettuce, 20% each and in Kitchen mint 18%. Salmonella spp found Sawtooth Corainser 37%, Coriander 33% and Kitchen mint 30%, but did not found in Houttuynia and lettuce. The vegetables soaked in the solution of 1% KMnO4 for15 minutes could reduce the total bacteria and salmonella spp in range 93-99% and 92-97%, respectively. The cleaning of five fresh vegetables by unsaoking in solution KMnO4 of 1% was reduced a total bacteria and salmonella spp in range 91-97% and 91-95%, respectively. Using the water for cleaning fresh vegetables was reduced a tatol bacteria and salmonella spp in range 63-73% and 60-70%, respectively. The solutions CH3COOH, C6H10O8, NaHCO3 and NaCl were less effective than KMnO4 for reducing a total bacteria and salmonella spp. In addition, the black and black-white colonies were confirmed to be Salmonella typhimurium and could resist ethanol 6% at 42°C.
Keyword: Tatol bacteria, Salmonella spp, Fresh vegetable, Solution, Cleaning
Health and nutritional
Types:
Thesis
published in 2018, Lao language
