MICROBIOLOGICAL QUALITY OF LETTUCE (Lactuca sativa) CONSUMED ON THE STREETS MAROUA (CAMEROON): EFFECT OF DISINFECTING AGENTS USED BY SOME VENDORS

J. MAIWORE¹*, M.P. BAANE², L. TATSADJIEU NGOUNE³, J. ANYINDONG⁴, A. NKONGHO EPAW⁵, C.M. MBOFUNG⁶, D. MONTET^7
1Department of Life and Earth Sciences, University of Maroua, Higher Teachers Training College. PoBox 55, Maroua, Cameroon
²Laboratory of the Hospital of National Social Insurance Fund (NSIF), PoBox 120 Maroua, Cameroon
³Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences, University of Ngaoundere, P.O. Box 454, Ngaoundere, Adamaoua, Cameroon
⁴Department of Life and Earth Sciences, University of Maroua, Higher Teachers Training College. PoBox 55, Maroua, Cameroon
⁵Department of Life and Earth Sciences, University of Maroua, Higher Teachers Training College. PoBox 55, Maroua, Cameroon
⁶University of Bamenda, The General Secretariat P.O. Box 277 Nkwen – Bamenda
⁷Departement des Performances des systemes de production et de transformation tropicaux. UMR 95 QUALISUD. Maison de la Technologie TA B-95/16, 73, rue JF Breton 34398 Montpellier Cedex 5
* Corresponding Author : maiworejustine@yahoo.fr

Received : 22-06-2017     Accepted : 03-08-2017     Published : 28-08-2017
Volume : 9     Issue : 8       Pages : 913 - 918
Int J Microbiol Res 9.8 (2017):913-918

Keywords : Microbiological Quality, Washed Lettuce, Unwashed Lettuce, Disinfectant
Academic Editor : Yasmine Hamdouche, P. T. Patel
Conflict of Interest : None declared
Acknowledgements/Funding : We thank to the University of Maroua (Cameroon) and the hospital of National Social Insurance Fund (NSIF) of Maroua (Cameroon) for supporting financially this study. We also thanks to the CIRAD of Montpellier (France) for the culture media provided
Author Contribution : Maïworé J. conceived this study. But Anhyidong, Nkongho, Baane worked in the lab. Tatsadjieu performed statistical analysis, Mbofung revised the English version of the manuscript, all this on the guidance of Maïworé. The intervention of all the author

This study was carried out to determine and compare the microbiological quality of lettuce (Lactuca sativa) from market (unwashed) and those ready to eat in Maroua. The results revealed that 92.3% of lettuce vendors in Maroua, used Chlorine and 7.7% used potassium permanganate as cleaning method. The microbial concentration of lettuce varied from one vendor to another. Total flora ranged from 2.3 to 4.9 Log CFU/g for unwashed samples and from 2 to 4.51 Log CFU/g for washed samples; fungi counts were comprised between 0.76 to 2.65 Log CFU/g for unwashed samples and 0.26 to 2.17 Log CFU/g for washed samples; total coliforms ranged from 2.84 to 3.60 Log CFU/g for unwashed, and 0.26 to 3.00 Log CFU/g for washed lettuce; fecal coliforms ranged from 1.29 to 3.60 Log CFU/g for unwashed samples and 1.70 to 3Log CFU/g for washed samples. These results show also that Vibrio spp. was found amongst the 69% of unwashed samples, but was absent in all the washed samples. Salmonella spp. was present in 85% samples of unwashed lettuce, but absent in washed samples. The results revealed also that; there was a significant difference between the bacterial concentration of unwashed and washed lettuce samples (P<0.05). Most of the analysed samples (92%) composed of washed and unwashed samples were not satisfactory for consumption.

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