DETECTION OF ESCHERICHIA COLI AND SALMONELLA SPP. IN CHINESE CABBAGE (BRASSICA CAMPESTRIS) PRODUCED FROM DIFFERENT CULTURAL MANAGEMENT PRACTICES

C. Chhay, S. Ley, B. Buntong, R. Chrun, K.K. Chay, T. Kong, Y. Inatsu, N. Yousefian, F. Sagemuller, C. Trexler , G. Young
This study determined the presence of E. coli and Salmonella spp. in Chinese cabbage under different cultivation practices employing the most probable number (MPN). Seven treatments were used: T0 – no weeding, T1 – weeding twice and applying manure fertilizer, T2 – weeding twice, applying compost fertilizer, and rice straw mulching about 5 cm, T3 – weeding twice, applying compost fertilizer, and applying herbicide once, T4 – no weeding but with rice straw mulching 5 cm, T5 – weeding twice, applying compost fertilizer, mulching, and applying herbicide once, and T6 – weeding once and rice straw mulching 7.5 cm. Soil samples before planting from all treatments were found to be contaminated with E. coli except T5 and with Salmonella spp. except T1 and T3. Soil samples collected after harvest were detected with E. coli in T1, T5, T6 and with Salmonella spp. in all treatments. Water samples were negative of the two microorganisms as a closed containment system was used. Vegetable was detected with E. coli but only in T1, T5 and T6 while Salmonella spp. was found in all treatments. Soil, manure, human and animals were the sources of contamination.
Chhay, C., Ley, S., Buntong, B., Chrun, R., Chay, K.K., Kong, T., Inatsu, Y., Yousefian, N., Sagemuller, F., Trexler , C. and Young, G. (2015). DETECTION OF ESCHERICHIA COLI AND SALMONELLA SPP. IN CHINESE CABBAGE (BRASSICA CAMPESTRIS) PRODUCED FROM DIFFERENT CULTURAL MANAGEMENT PRACTICES. Acta Hortic. 1088, 363-366
DOI: 10.17660/ActaHortic.2015.1088.62
https://doi.org/10.17660/ActaHortic.2015.1088.62
vegetable production, microbial contamination, food safety
English

Acta Horticulturae