ISOLATION OF MICROORGANISM FROM SPROUTS

Main Article Content

GEETHA BABU

Abstract

A survey to assess the potential public health risk related to consumption of minimally processed sprouts was conducted in retail establishments in Chennai, India. A total of 80 sprout (40 mixed sprout and 40 alfalfa sprout) samples procured from two different supermarkets were tested for aerobic plate count (APC), coliform count (CC), staphylococcal count (SC) and for the presence of pathogens. The current study was aimed with an objective to identify and characterise the microorganisms from the packed sprouts in Chennai India. Standard morphological and biochemical characteristics of the microorganisms were identified using standard methods. The predominant microorganisms present were namely, Salmonella, Yersinia, Listeria monocytogenes, Escherichia coli O157:H7 and coagulase positive Staphylococcus aureus.

Keywords:
Sprouts, microorganisms, local markets, Chennai.

Article Details

How to Cite
BABU, G. (2020). ISOLATION OF MICROORGANISM FROM SPROUTS. PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY, 21(5-6), 12–15. Retrieved from https://www.ikpresse.com/index.php/PCBMB/article/view/4949
Section
Original Research Article

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