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Characterization and Evaluation of Microbial Prevalence in Vegetables with Newly Developed Washing Machine of BARI

K. M. ALAM
Plant Pathology Division, BARI, Gazipur

Abstract/ Executive Summary:

The experiment was conducted during 2018-19 in Plant Pathology Laboratory, BARI, Gazipur. In this experiment, effectiveness of vegetable washing machine of BARI was evaluated for improving physical and morphological characters of carrot and removing E. coli and Salmonella contamination from this vegetable. Washing by newly developed vegetable washing machine of BARI improved the market quality, decreased the fungal growth, and soft rot, and removed 22.20-43.50% more surface bacteria of carrots than traditional hand washing practice

Keywords: Microbial, Washing Machine, E. coli, Salmonella, Carrot

Location: Plant pathology laboratory, BARI, Gazipur

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Vegetables

Objectives:

The present was study conducted to examine the performance of vegetable washing machine in reduction of microbial load on surface of vegetables and in increasing self-life, and market quality.

Methodology:

Preparation of machines:

At first the machine was sterilized with 20% Clorox for 5 minutes. The machine was run and shower was kept open for 5 minutes for removing Clorox completely.

Preparing samples:

Carrots were transferred into the washing machine from a plastic case before starting the machine. In this experiment, we washed 60 kg of carrots. A sterilized tray was placed under the machine for holding washed water. Two lots of carrots were picked up from the machine one after 3 minutes and another after 5 minutes of washing and kept 2 hours under room condition for air drying. For testing animal pathogens prevalence, three (30 ml) cork tubes were filled with carrots washed water from the tray at 3 and 5 minutes of washing. For comparison, 5 kg carrot was washed traditionally by hand and kept 2 hours under room condition for air drying. Another three cork tube was filled with carrot hand washing water.

Storing:

Washed carrots were stored in a plastic ball in the Plant pathology laboratory, BARI, Gazipur at 25+2°C for seven days.

Animal pathogen test:

For evaluating capacity of washing machine in removing animal pathogen, carrot washed water was used. Water concentration was adjusted to 2 L water for washing per kg carrot by adding clean water. Water was diluted 10^-3 fold. 100 µL diluted water was uniformly spread on each plate containing Xylose-lysine Deoxycholate Agar (XLD Agar). Plates were kept in incubator at 36+ 0.5°C for 24 hours.

Data recording and analysis:

Color and skin texture were recorded immediately after washing of carrot. Edible carrot portion was determined in percent after 7 days of storing. Fungal growth and soft rot incidence percent was also estimated. Shelf life of carrot was measured up to 15 days storing.

E. coli and Salmonella colonies were identified and counted based on colony color on XLD media after 48 hours of incubation at 36+ 0.5°C.

Source of Information: Annual Research Report 2019-20, Plant Pathology Division, BARI, Gazipur

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Carrots washed 5 minutes in the machine (MWC5) showed the lowest (22.70%) fungal incidence. MWC3 also showed the highest 23.40% soft rot incidence. MWC5 showed the lowest 13.33% followed by soft rot incidence of HWC (14.50%). Five minutes of washing in this machine might help in removing dirt completely from carrots body. But three minutes of washing could not remove dirt from the carrot completely and also make a wound. Therefore, the incidence of fungus and soft rot was highest in MWC3. The remaining edible carrot (76.40%) was found in MWC5 where carrots were washed in the machine for five minutes followed by HWC (58.00%) after 7 days of storing. In case of shelf life, three days higher self-life was found in MWC5 than traditional hand washing carrots (HWC). But MWC3 lost 2 days shelf in comparison to HWC. MWC5 showed the best performance in remaining edible percent and shelf life because of the lowest fungus growth and soft rot on carrots. Vegetable washing machine showed a significant effect in removing animal pathogen with total microbes. In the case of E. coli and salmonella, the highest 5.2 x 10⁷and 1.2 x 10⁷cfu per kg carrot, respectively were found in MWW5 plate were machine washed water of 5 minutes were spread on XLD media followed by MWW3. Total bacteria colonies on plates also varied significantly among three treatments of washing. MWW3 and MWW5 increased by 22.20 and 43.50% removal of total bacteria from carrot surface, respectively over traditional practice of handwashing

Knowledge Management: Report/Proceedings