Myanmar Health Sciences Research Journal
Volume 25, Number 1
TITLE: Microbiological analysis and antibacterial effect of Hydrogen peroxide on fruits and vegetables (Short reports).
AUTHOR: Mya Mya Aye; Wah Wah Aung; Mi Mi Htwe; Aye Aye Maw; Khine Zar Win; Aye Yin Shwe; Khin Nwe Oo
SOURCE: Myanmar Health Sciences Research Journal(Golden Jubilee Publication). 2013; 25(1): 79-80
ABSTRACT: All tested fruit and vegetable samples except prune and strawberry were contami- nated with coliforms and thermotolerant coliforms (range: 4 to >2400 most probable number MPN/100 ml). Coliforms and thermo- tolerant coliforms were again detected after decontaminating the samples with 3% hydrogen peroxide solutions (BDH and MPF) for 30 minutes. In all fruits samples, tomato and cabbage samples, the counts were remarkably decreased, although, in coriander, lettuce and pennywort samples, the counts were not prominently reduced. All untreated raw fruits and vegetables samples had total viable bacterial count in uncountable numbers (10- >105 CFU/ml). Decontamination with hydrogen peroxide caused 50% reduction of total viable bacteria count in fruit samples and 2-3 log reductions in vegetable samples (Table 1). This reduction in number of microorganisms may be due to antimicrobial property of hydrogen peroxide.
SUBJECT HEADINGS: Hydrogen peroxide. Fruits.Vegetables