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首页> 外文期刊>Food Science & Nutrition >Heavy metal and microbial safety assessment of raw and cooked pumpkin and Amaranthus viridis leaves grown in Abakaliki, Nigeria
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Heavy metal and microbial safety assessment of raw and cooked pumpkin and Amaranthus viridis leaves grown in Abakaliki, Nigeria

机译：尼日利亚Abakaliki种植的生熟南瓜和and菜叶片的重金属和微生物安全性评估

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In this study, heavy metal and microbial safety assessment of raw and cooked pumpkin and Amaranthus viridis leaves grown in Abakaliki, Nigeria, was examined. The levels of lead (Pb), arsenic (As), chromium (Cr), cadmium (Cd), and mercury (Hg) were evaluated using atomic absorption spectrophotometer. The microbial cells were counted and further identified to species level using 16S rDNA and ITS rDNA sequencing analysis at CABI microbial identification services United Kingdom (UK). The results showed that the heavy metal concentrations of lead (10.5, 12.0), arsenic (7.5, 8.5), chromium (0.9, 0.1), and mercury (13.1, 14.0) in the pumpkin and A.?viridis leaves, respectively, were above maximum acceptable limit according to relevant national and international food regulatory agencies (Tables 1 and 2 ). Cooking significantlyreduced the concentrations of the heavy metals at ( p 0.05) to or below, lead (6.8, 8.4), arsenic (5.1, 6.1), chromium (0.6.0.1), and mercury (9.5, 11.4) in the pumpkin and A.?viridis leaves, respectively, but still not to international safe limit. The result of the microbial safety assessment showed that the microbial load of both the pumpkin and Amaranthus viridis leaves were above acceptable limit and the contaminating organisms were identified as Escherichia coli (504743), Klebsiella pneumonia (504744b), and Aspergillus flavus (504740).This study therefore shows that the vegetables (pumpkin and A.?viridis leaves) contain unacceptable levels of toxic heavy metals and potentially dangerous pathogenic microorganisms, thus present significant health risk for the consumers.
机译：在这项研究中，检查了在尼日利亚阿巴卡利基（Abakaliki）种植的生熟南瓜和pumpkin菜叶片的重金属和微生物安全性评估。使用原子吸收分光光度计评估铅（Pb），砷（As），铬（Cr），镉（Cd）和汞（Hg）的水平。在英国CABI微生物鉴定服务处使用16S rDNA和ITS rDNA测序分析对微生物细胞进行计数并进一步鉴定到物种水平。结果表明，南瓜叶和拟南芥叶中的重金属分别为铅（10.5、12.0），砷（7.5、8.5），铬（0.9、0.1）和汞（13.1、14.0）。超过相关国家和国际食品管理机构的最高可接受极限（表1和2）。烹饪显着降低了南瓜中重金属的浓度（p> 0.05）或以下，其中铅（6.8，8.4），砷（5.1，6.1），铬（0.6.0.1）和汞（9.5、11.4）或以下。 A.?viridis分别离开，但仍未达到国际安全极限。微生物安全性评估的结果表明，南瓜叶和A菜叶的微生物负荷均超过可接受的限度，并且污染菌被鉴定为大肠杆菌（504743），肺炎克雷伯菌（504744b）和黄曲霉（504740）。因此，这项研究表明蔬菜（南瓜和A.?viridis叶片）中所含的有毒重金属和潜在危险的致病微生物含量不可接受，从而给消费者带来严重的健康风险。

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