[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
Main Menu
Journal Information::
Articles archive::
For Authors::
For Reviewers::
Contact us::
Site Facilities::
Flowchart of approve and expert process::
indexing and abstracting::
Search in website

Advanced Search
Receive site information
Enter your Email in the following box to receive the site news and information.
:: Volume 13, Issue 4 (winter 2023) ::
j.health 2023, 13(4): 463-474 Back to browse issues page
Investigating the Efficiency of Different Steps of the Most Common Method for Disinfecting Vegetables to Reduce the Microbial Population
K Sharafi , J Jaafari , M Pirsaheb , T Massahi , N Azizi , J Amini , Gh Ebrahimzadeh
Kermanshah University of Medical Sciences, Kermanshah, Iran.
Abstract:   (559 Views)
Background & objectives: Considering the importance of sanitizing vegetables before consumption, this study aims to evaluate the effectiveness of different stages of the most common vegetable disinfection methods in Iran in reducing total coliform and fecal coliform for the most consumed edible vegetables.
Methods: Three stages of disinfection were done, including
  • Scraping and pre-wash of vegetables (first step),
  • Separation of parasites by 3-5 droplets of detergent per liter for 5 minutes (second step), and
  • Disinfection of vegetables with calcium hypochlorite solution (200 mg/l free chlorine) for 5 min (third step).
Finally, disinfected vegetables were washed out with water. MPN test was used to determine total and fecal coliform. The efficiency of each stage was determined using the difference between total and fecal coliforms before and after each and total disinfection stage. 
Results: The fecal coliform amount did not reach zero even after all the disinfection steps in vegetables with more foliage and hidden holes (such as basil and onion). Besides, according to this study's results, radish, onion, and coriander leaves had the highest contamination, and lettuce had the lowest total and fecal coliform. The highest total coliform removal efficiency related to beets (93.3%) was obtained under calcium hypochlorite disinfection, and the highest fecal coliform removal efficiency related to leeks, parsley, and beets (100%) under calcium hypochlorite disinfection.
Conclusion: To achieve the highest efficiency in reducing microbial agents in vegetables, it is necessary to complete the different disinfection stages following its instructions. In this regard, the efforts of the media and health experts are essential.
Keywords: Edible Vegetables, Disinfection, Total coliform, Fecal coliform
Full-Text [PDF 2554 kb]   (444 Downloads)    
Type of Study: Research | Subject: General
Received: 2023/02/23 | Accepted: 2022/09/1 | Published: 2022/09/1
Add your comments about this article
Your username or Email:


XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Sharafi K, Jaafari J, Pirsaheb M, Massahi T *, Azizi N, Amini J et al . Investigating the Efficiency of Different Steps of the Most Common Method for Disinfecting Vegetables to Reduce the Microbial Population. j.health 2023; 13 (4) :463-474
URL: http://healthjournal.arums.ac.ir/article-1-2668-en.html

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 13, Issue 4 (winter 2023) Back to browse issues page
مجله سلامت و بهداشت Journal of Health
Persian site map - English site map - Created in 0.05 seconds with 37 queries by YEKTAWEB 4623