Date of Completion

6-2019

Document Type

Research Project

Degree Name

Grade 12

Keywords

Bacteria, Colony Forming Unit (CFU), Vegetable salad, Colony Count, Microbial

Abstract

A study was conducted to detect bacteria present in pre-packed mixed vegetable salads sold in three different supermarkets along Dasmariñas City, Cavite and evaluated through the methods of Serial dilution, Microbial culture, and Standard Plate Count. The major ingredients of the salad were grouped as: leafy vegetables, non-leafy vegetables, and root vegetables. Examination of the samples revealed that Supermarket B obtained marginal and satisfactory microbiological quality to all of its classification of vegetables according to microbiological quality guidelines from International Commission on Microbiological Specifications for food 2014, while pre-packed salad from Supermarket A was of unsatisfactory microbiological quality. Unsatisfactory quality is due to improper hygiene, the way how the vegetables are cultivated and harvested, and food preparations of the packed salads. These conditions may increase the possible risk of microbial contamination. Root vegetables are the most unacceptable microbiological quality among all the classifications of vegetable salads from all the samples. However, it is necessary to improve and implement good hygiene in food preparations and proper cultivation of vegetable salads to prevent contamination and/or bacterial growth to vegetable salads.

First Advisor

Pauline L. Cueno

Download

Share

COinS