A 15-Minute Exposure to Locally Available Disinfectants Eliminates <i>Escherichia coli</i> from Farm-Grown Lettuce While Preserving Quality in Ghana.

ABSTRACT: We evaluated the effectiveness of three locally available disinfectants in reducing Escherichia coli (E. coli) contamination of wastewater-irrigated lettuce while preserving structural integrity. We conducted a quasi-experimental study using lettuce from two farms (Accra and Tamale) in Ghana. Disinfectants tested included (i) salt combined with vinegar, (ii) sequential salt and potassium permanganate, and (iii) sequential vinegar and potassium permanganate. Structural integrity (stem crispness and leaf mushiness) was assessed at 5, 10, and 15 min. E. coli counts and antibiotic resistance were determined pre- and post-disinfection. All three disinfectants preserved structural integrity of lettuce at 5 and 10 min. At 15 min, sequential disinfectants preserved 100% struct

SUBMITTER: Bekoe EMO 

PROVIDER: S-EPMC12568300 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature