Systematic review on the microbiological quality of fresh vegetables and ready-to-eat salad in Nigeria

Abstract Background The consumption of fresh vegetables and salads has become popular, and because of a greater understanding of health benefits, these are most often eaten raw or with minimal processing. Main body of the abstract The microbiological safety of these vegetables is necessary and the p...

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Autores principales:	Igba Profit, Adebayo Sami’a Yunus, Gbonjubola Olusesan Adeshina, Babajide Akinyele Tytler, Ahmed Babangida Suleiman, Busayo Olalekan Olayinka
Formato:	article
Lenguaje:	EN
Publicado:	SpringerOpen 2021
Materias:	Fresh vegetable and salad Microbiological quality Contamination Science Q
Acceso en línea:	https://doaj.org/article/c988d6d986e54f17ab78ae52eb5a27ba
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spelling	oai:doaj.org-article:c988d6d986e54f17ab78ae52eb5a27ba2021-11-08T11:13:09ZSystematic review on the microbiological quality of fresh vegetables and ready-to-eat salad in Nigeria10.1186/s42269-021-00633-82522-8307https://doaj.org/article/c988d6d986e54f17ab78ae52eb5a27ba2021-11-01T00:00:00Zhttps://doi.org/10.1186/s42269-021-00633-8https://doaj.org/toc/2522-8307Abstract Background The consumption of fresh vegetables and salads has become popular, and because of a greater understanding of health benefits, these are most often eaten raw or with minimal processing. Main body of the abstract The microbiological safety of these vegetables is necessary and the possible source of contamination includes microbial contamination of raw produce, workers hygiene and the condition of the environment and equipment used to process the salad and fresh vegetable for distribution. This article reviewed the previously published literature on the microbiological quality of fresh vegetable and salad. There was 100% isolation of bacteria in all of the studies review which include Escherichia coli, Aspergillus spp., Staphyloccocus aureus, Salmonella, Klebsiella spp., Actinomycetes, Bacillus subtilis, Pseudomonas aeroginosa, Staphyloccocus epidermidis, Bacillus spp., Shigella spp., Lactobacillus and Streptoccocus spp. Short conclusion The review study recommended that fresh vegetables and salad should be properly washed with clean water before preparing.Igba ProfitAdebayo Sami’a YunusGbonjubola Olusesan AdeshinaBabajide Akinyele TytlerAhmed Babangida SuleimanBusayo Olalekan OlayinkaSpringerOpenarticleFresh vegetable and saladMicrobiological qualityContaminationScienceQENBulletin of the National Research Centre, Vol 45, Iss 1, Pp 1-7 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Fresh vegetable and salad Microbiological quality Contamination Science Q
spellingShingle	Fresh vegetable and salad Microbiological quality Contamination Science Q Igba Profit Adebayo Sami’a Yunus Gbonjubola Olusesan Adeshina Babajide Akinyele Tytler Ahmed Babangida Suleiman Busayo Olalekan Olayinka Systematic review on the microbiological quality of fresh vegetables and ready-to-eat salad in Nigeria
description	Abstract Background The consumption of fresh vegetables and salads has become popular, and because of a greater understanding of health benefits, these are most often eaten raw or with minimal processing. Main body of the abstract The microbiological safety of these vegetables is necessary and the possible source of contamination includes microbial contamination of raw produce, workers hygiene and the condition of the environment and equipment used to process the salad and fresh vegetable for distribution. This article reviewed the previously published literature on the microbiological quality of fresh vegetable and salad. There was 100% isolation of bacteria in all of the studies review which include Escherichia coli, Aspergillus spp., Staphyloccocus aureus, Salmonella, Klebsiella spp., Actinomycetes, Bacillus subtilis, Pseudomonas aeroginosa, Staphyloccocus epidermidis, Bacillus spp., Shigella spp., Lactobacillus and Streptoccocus spp. Short conclusion The review study recommended that fresh vegetables and salad should be properly washed with clean water before preparing.
format	article
author	Igba Profit Adebayo Sami’a Yunus Gbonjubola Olusesan Adeshina Babajide Akinyele Tytler Ahmed Babangida Suleiman Busayo Olalekan Olayinka
author_facet	Igba Profit Adebayo Sami’a Yunus Gbonjubola Olusesan Adeshina Babajide Akinyele Tytler Ahmed Babangida Suleiman Busayo Olalekan Olayinka
author_sort	Igba Profit
title	Systematic review on the microbiological quality of fresh vegetables and ready-to-eat salad in Nigeria
title_short	Systematic review on the microbiological quality of fresh vegetables and ready-to-eat salad in Nigeria
title_full	Systematic review on the microbiological quality of fresh vegetables and ready-to-eat salad in Nigeria
title_fullStr	Systematic review on the microbiological quality of fresh vegetables and ready-to-eat salad in Nigeria
title_full_unstemmed	Systematic review on the microbiological quality of fresh vegetables and ready-to-eat salad in Nigeria
title_sort	systematic review on the microbiological quality of fresh vegetables and ready-to-eat salad in nigeria
publisher	SpringerOpen
publishDate	2021
url	https://doaj.org/article/c988d6d986e54f17ab78ae52eb5a27ba
work_keys_str_mv	AT igbaprofit systematicreviewonthemicrobiologicalqualityoffreshvegetablesandreadytoeatsaladinnigeria AT adebayosamiayunus systematicreviewonthemicrobiologicalqualityoffreshvegetablesandreadytoeatsaladinnigeria AT gbonjubolaolusesanadeshina systematicreviewonthemicrobiologicalqualityoffreshvegetablesandreadytoeatsaladinnigeria AT babajideakinyeletytler systematicreviewonthemicrobiologicalqualityoffreshvegetablesandreadytoeatsaladinnigeria AT ahmedbabangidasuleiman systematicreviewonthemicrobiologicalqualityoffreshvegetablesandreadytoeatsaladinnigeria AT busayoolalekanolayinka systematicreviewonthemicrobiologicalqualityoffreshvegetablesandreadytoeatsaladinnigeria
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Systematic review on the microbiological quality of fresh vegetables and ready-to-eat salad in Nigeria

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