FUTA JOURNAL OF RESEARCH IN SCIENCE

VOLUME 13 NUMBER 1 2017

Paper Details

  • Title :EFFECTS OF DIFFERENT PRETREATMENTS ON THE MICROBIOLOGICAL QUALITIES OF CARROTS (DAUCUS CAROTA L).
  • Author(s) : O.O Adeoye, T.T. Adebolu, M.K. Oladunmoye, A.O. Ojokoh
  • Abstract:

Daucus carota (Subsp. sativus) is a vegetable that is normally eaten raw and since ready to eat vegetables do not need further preparation before consumption they could contain pathogens that can pose serious health concerns. In this study therefore the effects of various pretreatments on the surface microflora of carrots (Daucus carota L.) was investigated using standard microbiological techniques. Fresh carrots bought from different markets in Akure, were grouped into 8 groups. Each group was washed with different pretreatments while the last group was not washed at all. At different contact time (10minutes, 20minutes, and 30minutes), the microbial types and load were determined. Klebsiella ozaenae, Micrococcus luteus, Staphylococcus epidermidis, Enterobacter aerogenes, Escherichia coli, Bacillus pasteurii, Citrobacter freudii were the bacterial species while only four fungi; Mucor mucedo, Sacharomyces cerevisiae, Peacilomyces viriotii, and Aspergillus flavus were isolated. The study showed that Vinegar had the greatest growth inhibitory effect on all the microbial types present on the surface of carrots. Some of the organisms inhibited were Staphylococcus aureus, Bacillus cereus, B. pasteurii, E. coli, M. luteus, M. mucedo, P. viriotii and Rhizopus megricans. Therefore vinegar should be exploited in washing the vegetable before consumption to prevent food borne illnesses.
Keywords: Fresh carrot, Daucus carota L., Pathogens, Pretreatments.