Hygienic quality of commonly consumed vegetables, and perception about disinfecting agents in Lomé

Frequent cases of poisoning have been reported in Lomé, following the consumption of vegetables. This study was carried out to evaluate the microbial quality of three vegetables commonly consumed:lettuce (Lactuca sativa), tomato (Lycopersicon esculentum) and jute mallow (Corchorus olitorius L.). The microbiological status of 90 samples of vegetables collected in three vegetable production sites were examined on the basis of AFNOR methods and criteria. Our results revealed that all the samples were free of Salmonella sp. and Staphylococcus aureus. The microbial risk identified concerned the anaerobic sulfite-reducing bacteria, thermotolerant coliforms and moulds. A survey carried about the use of disinfectants in households revealed that 8% of consumers cleaned vegetables with water, 18% use bleach, and 22% use saline water, while 25% use a potassium permanganate solution. The issue of the present study revealed that vegetable consumers in Lomé are still exposed to anaerobic sulfite-reducing bacteria and sensitization should be conducted in the populations to emphasis the use of disinfecting agents.