LAUSR

Our previous survey revealed a poor microbial quality of, and the presence of Salmonella on leafy green vegetables grown/sold in Accra, Ghana.  This study validated the efficacy of some cleaning/sanitation methods commonly used by Ghanaian households (tap water, salt solution, lemon juice, and vinegar), by comparing them with the performance of several sanitation approaches used by the U.S. fresh produce industry (chlorine, peracetic acid, and ozonated water) in reducing Salmonella populations on leafy green vegetables.  Cabbage and lettuce leaves inoculated with each of three Salmonella cocktails were treated with sterile water and the above 6 sanitizers.  The efficacies of the treatments were evaluated using the standard plate count assay.   The effect of the treatments on the sensory quality of treated vegetables was evaluated by a 97-member consumer panel in the U.S .   Treatments with citric and acetic acid were as effective as chlorine and peracetic acid in reducing Salmonella counts on vegetable leaves.  Ozonated water was less effective than the two organic acids, but equally as effective as treatment with the salt solution.  Rinsing vegetables with water did not significantly reduce Salmonella counts ( P > 0.05).  Citric acid-, vinegar-, and water-treated cabbage leaves were more preferred ( P ≤ 0.05) by the consumer panel, while chlorine-treated cabbage leaves were the least preferred.  Lettuce samples treated with citric acid and water were more preferred, and salt-treated samples were least preferred .  Among the vegetable sanitation methods used by Ghanaian households, treatments with citric and acetic acid are effective in inactivating Salmonella without adversely affecting the sensory quality of treated vegetables.