Decontamination of vegetables by washing with natural water

ABSTRACT

In Myanmar raw vegetables are usually consumed after washing with water. The purpose of this is to determine the degree of decontamination of these vegetables after washing with different types of natural water. The samples of the vegetalbes from a local market in Yangon were collected and faecal coliforms (FC) were isolated from them using standard methods. FC counts ranged from 2.1 x 10 to 1.1 x 10(5)/gm of vegetables. The FC isolation rate was reduced by 1 log only after they were washed once with uncontaminated tap water (FCC = 0 MPN/100 ml). But, FC isolation rate of the coriander increased after washing with the contaminated pond and rever water. However, a significant reduction could be achieved after washing 3 times with uncontaminated tap water without washing hands and utensils with soap and reapective water. But after hands and utensils were washed properly, the isolation rate from vegetables was significantly reduced after washing twice. The use of contaminated water was not effective in decontaminating them.