Microbiological Efficacy of Hessian Bag on Leafy Vegetables during Distribution in (Aguleri) Anambra State
V. O. Oramunwa *
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
H. O. Agu
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
F. C. Ogbo
Department of Microbiology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Vegetables are highly perishable commodities that easily get spoilt or deteriorate during handling along the supply chain from the producer to the final consumer. This study aims to compare the microbiological efficacy of hessian bags and non hessian bags on leafy vegetables (Telfairia occidentalis) Ugu and (Ocimum gratissimum) Nchuanwu leaves using hessian bags and non-hessian bagsduring distribution. Standard procedures on microbial count, isolationof microorganisms, purification of microbial isolates, biochemical identification of isolateswasused to identify the microorganisms present. The microbial load of the leafy vegetables from farmland to consumer increased progressively along the distribution chain. Staphylococcus species were the predominant bacteria in the leafy vegetables from the farmland. Other bacteria found were Pseudomonas, Bacillus spp, Staphylococcus spp, Escherichia coli and fungi Penicillium spp, Aspergillus niger, Rhodotorula spp, Fusarium spp, Mucor spp. The study showed that the microbial contents of the vegetables increased across the distribution line from farmland to consumer irrespective of the use of hessian bags.
Keywords: Hessian bag, microbiological properties, leafy vegetables, distribution