Microbiological Quality of Lactuca Sativa (Lettuce) Salad vegetables Sold in Restaurants of Jaipur City

Abstract

Salad vegetables are served in almost all restaurants. A study on Microbiological Quality of Lettuce (Lactuca Sativa) Salad Sold in some two most popular Restaurants in Jaipur City has been carried out during a period of four successive weeks. The objective of this study was to assess the microbiological quality of lettuce salads sold in those 2 selected restaurants. Samples were collected using aseptic techniques and immediately analysed in the laboratory of jaipur (S R LABS & RESEARCH CENTRE, JAIPUR) for microbiological analysis using standard media. Four pathogens were investigated and those were E.coli, Salmonella, Shigella and Staphyloccocus aureus besides total aerobic count. Total aerobic bacteria ranged between 1.15 x104 and 2.87 x104 cfu/ml for restaurant1 while the number of Total aerobic bacteria for restaurant2 ranged between 1.91x104 and 2.13x105cfu/ml. Staphyloccoci count ranged between 3.6x102 and 1.173x103 cfu/ml for restaurant 1 and between 1.9 x102 and 3.2 x102 cfu/ml for restaurant 2. Gram negative bacteria ranged between 8.3 x102and 1.03 x105 cfu/ml for restaurant 1 and 5.05 x102 to 2.30 x105cfu/ml for restaurant 2. Salmonella and Shigella count ranged between 2.54x103 and 2.04x104 for restaurant 1 and 3.65x103 and 2.5x104 cfu/ml for restaurant 2. E.coli was found in 75% of the sample from restaurant 1 and 100% of the sample from restaurant 2. According to Public Health Laboratory Service (PHLS) guidelines, 3 samples were in unsatisfactory level for E.coli and 1 was in unaceptable level for both restaurant 1 and 2. Staphyloccocus aureus was found in 100% of sample from restaurant 1 and 75% from restaurant 2. According to PHLS guidelines Staphyloccocus aureus were in an acceptable range for both restaurant 1 and 2. Salmonella was found with the prevalence of 50% from restaurant 1 and 2. According to PHLS guidelines on Salmonella criterion two samples of restaurant 1 were in innaceptable category and 2 were in satisfactory category for both restaurant 1 and 2. Shigella had a prevalence of 25% for restaurant 1 and 25% for restaurant 2. According to PHLS guidelines for Shigella criterion 1 sample was in unnaceptable level for both restaurants and 3 samples were in satisfactory level. The results shows that an improvment in hygiene is needed during preparation and handling of lettuce salad in these restaurants.