Table 1. Prevalence of vibrios from fresh produce based upon cultural and PCR.
|
Sample types |
Code |
Total number of tested samples |
Contaminated with Vibrio spp. |
Highest Load of Vibrio spp. (cfu/gm) |
Contaminated with V. parahaemolyticus |
Highest Load of V. parahaemolyticus (cfu/gm) |
tlh (450bp) gene |
trh (500bp) gene |
tdh (269bp) gene |
|
Tomato (Lycopersicon esculentum Mill.) |
T |
8 |
2 |
9.0x101 |
1 |
2.0x101 |
＋ |
－ |
－ |
|
Carrot (Daucus carota L.) |
CA |
8 |
4 |
2.0x105 |
3 |
1.6x103 |
＋ |
－ |
＋ |
|
Cucumber (Cucumis sativus L.) |
CU |
8 |
4 |
4.0x104 |
3 |
1.0x103 |
＋ |
－ |
－ |
|
Capsicum (Capsicum annuum L.) |
CAP |
8 |
1 |
1.0x101 |
0 |
0 |
＋ |
－ |
－ |
|
Green chilli (Capsicum frutescens L.) |
GC |
8 |
4 |
7.5x103 |
4 |
6.4x103 |
＋ |
－ |
－ |
|
Naga chilli (Capsicum chinense L.) |
NC |
8 |
4 |
8.0x103 |
4 |
6.3x103 |
＋ |
－ |
－ |
|
Lemon (Citrus limon (L.) Burm.) |
L |
8 |
0 |
0 |
0 |
0 |
＋ |
－ |
－ |
|
Radish (Raphanussativus L.) |
R |
8 |
4 |
4.1x103 |
4 |
2.5x103 |
＋ |
－ |
＋ |
|
Spring onion (Allium fistulosum L.) |
SO |
8 |
4 |
1.2x103 |
4 |
3.6x102 |
＋ |
－ |
－ |
|
Long coriander leaves (Eryngium foetidum L.) |
LCL |
8 |
3 |
3.5x102 |
3 |
9.0x101 |
＋ |
－ |
－ |
|
Coriander leaves (Coriandrum sativum L.) |
CL |
8 |
3 |
9.6x104 |
3 |
2.1x102 |
＋ |
－ |
＋ |
|
Mint leaves (Mentha piperita L.) |
ML |
8 |
4 |
2.4x103 |
3 |
5.0x102 |
＋ |
－ |
－ |
|
Thankunipata (Centella asiatica (L.) Urban) |
TP |
8 |
4 |
2.8x104 |
4 |
4.0x101 |
＋ |
－ |
＋ |
|
Lettuce (Lactuca sativa L.) |
LE |
8 |
4 |
1.6x105 |
4 |
3.8x102 |
＋ |
－ |
＋ |
|
|
|
112 |
45 (40.2%) |
|
40 (35.7%) |
|
|
|
|