Myanmar Health Sciences Research Journal


Archives   2013

Myanmar   Health   Sciences   Research   Journal

Volume   25,  Number   2

TITLE:   Pathogenic Bacteria in Raw Vegetables and Raw Fruits in Magway
AUTHOR:   Hlaing Hlaing Thaw; Win Win Maw; Hla Sein; Khin Thuzar Htwe; Win Myat Aye
SOURCE:   Myanmar Health Sciences Research Journal. 2013; 25(2): 136-142
ABSTRACT:   A total of 60 samples: 30 vegetables and 30 raw ready-to-eat fruits from some street vendors and some food stalls of Myoma Market, Magway were examined, Bacterial contamination of raw vegetables and raw fruits were 1x104 to 1x108 CFU/g and 1x105 to 1x108 CFU/g, respectively. Out of 60 samples, Salmonella species were isolated from 31 (51.66%) samples and Vibrio species from 11 (18.33%) samples. Among 30 ready-to-eat fruit samples, 9 (30%) were contaminated with Salmonella species and 4 (13.33%) with Vibrio species. Salmonella species were isolated from guava (4/9, 44.44%), apple (3/9, 33.33%) and papaya (2/9, 22.22%). Vibrionaceae isolated from ready-to-eat fruit samples were three Vibrio parahaemolyticus (3/4, 75%): one from watermelon, 2 from apples; and one Vibrio alginolyticus from papaya (1/4, 25%). No salmonellae and vibrios were isolated from pineapples. One papaya sample (16.7% of 6 samples) and 2 apple samples (33.33% of 6 samples) were positive for both Vibrio and Salmonella species. Twenty-two raw vegetable samples were contaminated with Salmonella species (22/30, 73.33%); three each (3/22, 13.63%) from carrot, lemon leaves. and cucumber; two each from lettuce and cabbage (2/22, 9.09%): and 9 from coriander (9/22, 40.9%). Vibrionaceae were isolated only from 7 raw vegetable samples (7/30. 23.33%): 3 samples of lettuce (3/7. 42.85%) and 4 samples of coriander (4/7, 57.14%). Carrots, lemon leaves, cucumbers, cabbages tested were not contaminated with Vibrionaceae. One lettuce sample (25% of 4 samples) and 4 coriander samples (40% of 10 samples) were positive for both Vibrio and Salmonella species. Vibrionaceae isolated from raw vegetable samples were 5 Vibrio parahaemolyticus (5/7, 71.42%): one from lettuce (1/7. 14.22%), 4 from coriander (4/7, 57.14%); 1 Vibrio alginolyticus (1/7, 14.22%) and 1 Vibrio cholerae (Non - 01) from lettuce (1/7, 14.22%) Shigella species were not isolated.
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