title: Prevention of microbial hazard on fresh-cut lettuce through adoption of food safety and hygienic practices by lettuce farmers.
abstract: Lettuce is consumed raw in salads and is susceptible to microbial contamination through environment, agricultural practices, and its morphology, thus, a potential vehicle for food-borne illness. This study investigated the effect of adoption of food safety and hygienic practices by lettuce farmers on the microbial safety of field sourced lettuce in Lagos State, Nigeria. Ten structured questionnaires were administered randomly to 10 lettuce farmers to assess food safety and hygienic practices (FSH). Two farmers who practice FSH and two farmers who do not practice NFSH were finally used for this study. Samples of ready-to-harvest lettuce, manure applied, and irrigation water were obtained for a period of five months (August - December 2013) and analyzed for total plate count (TPC), total coliform count (TCC),Escherichia coli, Listeria spp., Salmonella spp.,andShigella spp. counts. Result of microbial analyses of lettuce samples was compared with international microbiological specification for ready-to-eat foods. Results showed that the range of TPC on lettuce was 6.00 to 8.11 LogCFU/g from FSH farms and TPC of lettuce samples from NFSH farms ranged from 6.66 to 13.64 LogCFU/g. 1.49 to 4.85LogCFU/g were TCC ranges from lettuce samples obtained from FSH farms while NFSH farms had TCC ranging between 3.95 and 10.86 LogCFU/g, respectively. The range of isolated pathogen count on lettuce from FSH and NFSH farms exceeded the international safety standard; there was a significant difference in the microbial count of lettuce from FSH farms and NFSH farms. This study concludes that the lettuce samples obtained did not pass the international microbial safety standards. FSH compliance is a major determinant of the microbial safety of lettuce. Hence, the institution of FSH on farm to improve microbial safety of lettuce produced for public consumption is emphasized.
authors.affiliation: Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Lateefah A
authors.initials: LA
authors.lastname: Oyinlola
authors.affiliation: Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Adewale O
authors.initials: AO
authors.lastname: Obadina
authors.affiliation: Department of Hospitality and Tourism Management Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Adebukunola M
authors.initials: AM
authors.lastname: Omemu
authors.affiliation: Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Olusola B
authors.initials: OB
authors.lastname: Oyewole
keywords: Food safety; hygiene; lettuce; microbial contamination; pathogens