Version 1
: Received: 26 June 2018 / Approved: 26 June 2018 / Online: 26 June 2018 (15:41:42 CEST)
How to cite:
Cambaza, E.; Gazeta, L.; Anapakala, E.; Koseki, S. Lettuce (Lactuca sativa) handling features and coliform levels in markets of Maputo City. Preprints2018, 2018060428. https://doi.org/10.20944/preprints201806.0428.v1
Cambaza, E.; Gazeta, L.; Anapakala, E.; Koseki, S. Lettuce (Lactuca sativa) handling features and coliform levels in markets of Maputo City. Preprints 2018, 2018060428. https://doi.org/10.20944/preprints201806.0428.v1
Cambaza, E.; Gazeta, L.; Anapakala, E.; Koseki, S. Lettuce (Lactuca sativa) handling features and coliform levels in markets of Maputo City. Preprints2018, 2018060428. https://doi.org/10.20944/preprints201806.0428.v1
APA Style
Cambaza, E., Gazeta, L., Anapakala, E., & Koseki, S. (2018). Lettuce (Lactuca sativa) handling features and coliform levels in markets of Maputo City. Preprints. https://doi.org/10.20944/preprints201806.0428.v1
Chicago/Turabian Style
Cambaza, E., Elda Anapakala and Shigenobu Koseki. 2018 "Lettuce (Lactuca sativa) handling features and coliform levels in markets of Maputo City" Preprints. https://doi.org/10.20944/preprints201806.0428.v1
Abstract
Markets from Maputo City have been reported to have poorly hygienic premises and sellers unaware of the safest food handling practices. This study aimed to analyze associations between some lettuce (Lactuca sativa) handling features and the levels of total, fecal coliforms and Escherichia coli. Cabbage was purchased in the 3 markets. Just before the acquisition, the researchers recorded the source of water used to wash it, if they were sold in booths or on the floor, if they were sold mixed with other products, and if the sellers were wearing gloves. The cabbage heads (42) were analyzed through the technique of multiple tubes to estimate the most probable number. Average levels were 14.43 MPN/g for total coliforms, 13.9 MPN/g for fecal coliforms and 12.02 MPN/g for E. coli. The highest levels of contamination seemed associated with the use of well water, the food sold on the floor, the lettuce sold together with other products and the lack of gloves. The mixture of products only showed a major impact on the level of E. coli (p < 0.001). Yet, all levels were within the satisfactory range, according to the guidelines from The International Commission on Microbiological Specifications for Foods (ICMSF).
Keywords
Lactuca sativa; handling; total coliforms; fecal coliforms; Escherichia coli; Maputo
Subject
Biology and Life Sciences, Immunology and Microbiology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
