Evaluation of vinegar and Limon fruits juice on bacterial contamination surface of lettuce and tomato

Abstract

An increase in consumption of fresh fruits and vegetables worldwide has been paralleled by an increase in the number of food-borne illnesses attributed to fresh products. Raw vegetables may harbour potential food-borne pathogens. Pathogenic bacteria contaminate raw agricultural commodities through various pathways such as irrigation with untreated water, use of non-composted animal manure as fertilizer and wash water systems. Two vegetable crops has been tested with vinegar and limon fruits juice on bacterial contaminated surface of lettuce leaves and tomato fruits. The evaluation revealed that vinegar effectively inhibit the bacteria on the surface of lettuce at concentration of 7% and 10% for 6 minutes while the tomato fruits 7% and 10% for 9 minutes without damaging the tissues. Meanwhile, limon fruits juice concentration of 3% and 4% for 15 minutes appeared to be effective against the contaminated tomato fruits. Concentration of 3% and 4% for 12 minutes found effective against contamination of leaf surface of lettuce leaves without any damage. Studies show that treated with preservation available at home like vinegar and limon fruits juice helping to get rid off bacterial contamination from surface of lettuce leaves and tomato fruits.