DECONTAMINATION EFFICACY OF TABLE SALT AND VINEGAR ON FUNGAL CONTAMINANTS OF FRESH VEGETABLES

Abstract

Fresh vegetables harbor fungi species of substantial health risk, their removal is therefore crucial for public safety. This study determined the decontamination efficacy of table salt (NaCl) and vinegar (white vinegar) on fungal contaminants of fresh leafy vegetables sold in open markets of Farin Gada Jos, Nigeria.  A total of 30 samples of cabbage heads and lettuce leaves were purchased and evaluated for mycological quality. Fungal decontamination effectiveness of table salt and vinegar on vegetables was assessed at 2.5%, 5.0%, 7.5%, and 10.0% for 2.30-minute intervals. The result showed total fungal counts of cabbage heads and lettuce leaves varied from 1.45 × 10⁶ to 3.61 × 10⁶ (CFU\g) respectively. Species of Aspergillus niger, Candida tropicalis, Penicillium notatum, Trichophyton rubrum, and Mucor spp. were dominant contaminants of the vegetables. Strains of Aspergillus niger 52 (20.16) were the most detected followed by Penicillium notatum50 (19.38), while Candida tropicalis 14 (5.43) were the least occurred. Data of this study revealed that salt and vinegar are both active decontaminating agents against fungi contaminants of fresh vegetables. The decontaminating efficacy of both salt and vinegar solutions were concentration and exposure time (P ˂ 0.05) dependent. The result showed that vinegar solution exhibited higher (51.16 %; 2.10 ×10⁶CFU/g) fungal decontamination efficacy than salt (46.51%; 2.30 ×10⁶ CFU/g) in lettuce leaf at lower concentrations. At high concentrations (10%) however, salt and vinegar applied for 10 min reduced fungal load (p > 0.05) by 99.53 % (4.30 ×10⁶ - 2.00 ×10⁴ CFU/g) and 99.77 % (4.30 ×10⁶ - 1.00 ×10⁴ CFU/g) respectively in fresh lettuce. Similarly, a fungal load reduction of 96.00 % (1.50 ×10⁶ - 60 ×10⁴ CFU/g) and 100% was observed in salt and vinegar decontaminated cabbage respectively. Moreover, Penicillium notatum, Aspergillus niger, and Candida tropicalis were persistent at the end of the decontamination. The salt and vinegar solutions effectively reduced fungal contaminants of fresh vegetables, with their decontamination efficacy significantly influenced by both concentration and contact time.