Μικροβιακή ποιότητα μαρουλιού και νερού άρδευσης στην Κύπρο
Date Issued
2015
Author(s)
Advisor
Abstract
In the last few years, leafy vegetables have increased in consumption due to their well-known role in our daily nutrition. Simultaneously it is apparent an increase in the requirements for food safety. The microbiological hazards are also different in different cultures. They depend upon production system and from handling practices. The purpose of this study was the enumeration of microflora in lettuce (Lactuca sativa) as the most popular, worldwide consumed leafy vegetable . The samples represent the three main production systems: a) convertional (Σ), b) organic (Β) and c) hydroponic system (Υ) . Except from enumeration of microflora in lettuce we realized enumeration of microflora in irrigation water. Irrigation water may serve as a main source of plant pathogenic and human pathogens in leafy vegetables due to their immediate contact. The results showed high number of total microflora (Σ:7,31 log cfu/g, Β: 7,61 log cfu/g, Υ: 6,82 log cfu/g) and Enterobacteriaceae (Σ:6,06 log cfu/g , Β: 5,80 log cfu/g, Υ: 5,39 log cfu/g) for all of the production systems. Regarding yeast and molds there no significant defferenses between the production systems (Σ:4,52 log cfu/g, Β: 4,14 log cfu/g, Υ: 4,84 log cfu/g). The E.coli showed in low numbers (Σ:0,67 log cfu/g, Β: 0 log cfu/g ,Υ: 1,24 log cfu/g). In irrigation water the total microflora was 2,83 log/100ml and E.coli 0,43 log/100ml. As a result, current study showed that hydroponics may produce products with lower microflora than conventional and organic systems. Additionally, at the experiment of irrigation water we observed that the total microflora was within limits but a large percentage of samples (21%), showed high numbers of E.coli. In conclusion farmers and retailers must apply additional steps to ensure the safety of final product while more detailed studies are required for the irrigation water.
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