Detection of coliforms, Enterococcus spp. and Staphylococcus spp. in fermented vegetables in major markets in Cambodia
Microbial profiling of a popular fermented leafy vegetable in Cambodia, momeanh (Cleome gynandra), which is usually mixed with mungbean sprouts, was conducted to determine the extent of pathogenic bacterial contamination on the product from major markets in Phnom Penh (Dermkor and Sameky markets) and Kandal province (Kandal market). Coliforms, Enterococcus spp. and Staphylococcus spp. were determined from triplicate sampling from each market. The three pathogenic bacteria were detected in all samples from the three markets. Log10 values of coliforms were higher on samples from Sameky market (6.47) than from Kandal (5.18) and Dermkor (4.42) markets. Counts of Enterococcus spp. and Staphylococcus spp. were higher in samples from Kandal market than from Sameky and Dermkor markets. Total acidity was lower in samples from Kandal market, indicating higher bacterial loads than that of samples from the other two markets. The results suggest that the fermented product from Dermkor market was safe to eat, while those from Kandal and Sameky markets were unsafe, implying the need for development interventions including continuing producer and consumer education and training on food safety.
Soeung, R., Phen, V., Buntong, B., Chrun, R., LeGrand, K., Young, G. and Acedo, A.L. (2017). Detection of coliforms, Enterococcus spp. and Staphylococcus spp. in fermented vegetables in major markets in Cambodia. Acta Hortic. 1179, 139-142
pathogenic microorganisms, cabbage, food safety, consumer health