Research Article
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Evaluation of lettuce (Lactuca sativa L.) in aquaponic system in terms of food safety

Year 2023, Volume: 40 Issue: 1, 27 - 34, 15.03.2023

Gökhan Tunçelli , İdil Can Tunçelli , Devrim Memiş

https://doi.org/10.12714/egejfas.40.1.04
Cited By: 2

Abstract


We determined the number of coliform bacteria, Escherichia coli, yeast, and molds that may occur in the system, and the quality of lettuce grown in aquaponics for consumers from sensory, colour, and texture points of view. The amount of yeast and mold in the plant growing medium (hydroton) and water was 4.67 log CFU/cm2 and 2.25 log CFU/mL at the end of the six-week experiment, respectively. The number of coliform bacteria and E. coli in the growing medium and in the system water was found to be 2.57 log CFU/cm2 and 3.46 log CFU/mL for coliform, 0.75 log CFU/cm2 0.31 log CFU/mL for E. coli, respectively. Organisms that pose a risk to food safety, accumulate in the culture media. After the harvest, lettuce cultured in the aquaponic system (AP) was compared with the lettuce cultured in soil (SC). According to the results, AP lettuce was found to have darker colors (Lightness: 56.4 AP, 49.09 SC, p<0.05), harder (Hardness: 209.3 AP, 153.7 SC, p<0.05), and slightly appetizing (Sensory analysis overall liking: 8.4 AP, 7.7 SC) than SC. In conclution, aquaponic systems are much more preferable in terms of sensory quality and consumer preferences than soil-based production systems.

Keywords

Aquaponics lettuce quality coliform bacteria Escherichia coli yeast and molds

Supporting Institution

Scientific Research Projects Coordination Unit of Istanbul University

Project Number

FDK-2020-37081 and FBG-2018-31504

Thanks

We thank the Sapanca Inland Fisheries Production Research and Application Unit staff. This work was supported by the Scientific Research Projects Coordination Unit of Istanbul University. Project numbers FDK-2020-37081 and FBG-2018-31504.

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Marul bitkisinin (Lactuca sativa L.) akuaponik sistemde gıda güvenliği açısından değerlendirilmesi

Year 2023, Volume: 40 Issue: 1, 27 - 34, 15.03.2023

Gökhan Tunçelli , İdil Can Tunçelli , Devrim Memiş

https://doi.org/10.12714/egejfas.40.1.04
Cited By: 2

Abstract


Bu çalışmada, akuaponik sistemde üretilen marul bitkisinin duyusal tüketici tercihi, renk ve doku kalitesi açısından değerlendirilmiş ve sistemde oluşabilecek koliform bakteri, Escherichia coli, maya ve küf miktarları belirlenmiştir. Bitki yetiştirme ortamındaki (hidroton) ve sudaki maya-küf miktarları, altı haftalık deneyin sonunda sırasıyla 4,67 log KOB/cm2 ve 2,25 log KOB/mL olarak tespit edilmiştir. Hidrotonda ve sistem suyundaki koliform bakteri miktarı sırasıyla 2,57 log KOB/cm2 ve 3,46 log KOB/mL, E. coli miktarı ise sırasıyla 0,75 log KOB/cm2 ve 0,31 log KOB/mL olarak bulunmuştur. Gıda güvenliği açısından risk oluşturan mikroorganizmalar yetiştiricilik ortamında birikebilmektedir. Akuaponik sistemde (AP) yetiştirilen marul hasat edildikten sonra topraklı tarımda (TT) üretilen marul ile karşılaştırılmıştır. Sonuçlara göre AP marulun renkleri TT'den daha koyu (Parlaklık: 56,4 AP, 49,09 TT, p<0,05), daha sert (Sertlik: 209,3 AP, 153,7 TT, p<0,05) ve duyusal analize göre daha iştah açıcı (Genel duyusal beğenisi: 8,4 AP, 7,7 TT) bulunmuştur. Sonuç olarak akuaponik sistemler duyusal kalite ve tüketici tercihleri açısından topraklı üretim sistemlerine göre daha çok tercih edilmiştir.


Keywords

Akuaponik marul kalitesi koliform bakteri Escherichia coli maya ve küf

Project Number

FDK-2020-37081 and FBG-2018-31504

References

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  • Atique, F., Lindholm-Lehto, P., & Pirhonen, J. (2022). Is Aquaponics Beneficial in Terms of Fish and Plant Growth and Water Quality in Comparison to Separate Recirculating Aquaculture and Hydroponic Systems?. Water, 14(9), 1447. https://doi.org/10.3390/w14091447
  • Back, K.H., Ha, J.W., & Kang, D.H. (2014). Effect of hydrogen peroxide vapor treatment for inactivating Salmonella Typhimurium, Escherichia coli O157: H7 and Listeria monocytogenes on organic fresh lettuce. Food Control, 44, 78-85. https://doi.org/10.1016/j.foodcont.2014.03.046
  • Blancheton J.P., Attramadal K.J.K., Michaud L., D’Orbcastel E.R., & Vadstein O. (2013). Insight into bacterial population in aquaculture systems and its implication. Aquaculture Engineering 53, 30–39. https://doi.org/10.1016/j.aquaeng.2012.11.009
  • Brashears, M.M., & Durre, W.A. (1999). Antagonistic Action of Lactobacillus lactis toward Salmonella spp. and Escherichia coli O157:H7 during Growth and Refrigerated Storage. Journal of Food Protection, 62, 1336–1340. https://doi.org/10.4315/0362-028X-62.11.1336
  • Chalmers, G.A. (2004). Aquaponics and Food Safety Aquaponics and Food Safety. http://www.byap.backyardmagazines.com/Travis/Aquaponics-and-Food-Safety.pdf. (accessed 08.04.2022)
  • Deering, A.J., Mauer, L.J., & Pruitt, R.E. (2012). Internalization of E. coli O157:H7 and Salmonella spp. in plants: A review. Food Research International, 45, 567–575. https://doi.org/10.1016/j.foodres.2011.06.058
  • Eck, M., Sare, A.R., Massart, S., Schmautz, Z., Junge, R., Smits, T.H.M., & Jijakli, M.H. (2019). Exploring bacterial communities in aquaponic systems. Water, 11, 260. https://doi.org/10.3390/w11020260
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  • Fávaro-Trindade, C.S., de Carvalho Balieiro, J.C., Dias, P.F., Amaral Sanino, F., & Boschini, C. (2007). Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams. Food Science and Technology International, 13(4), 285-291. https://doi.org/10.1177/1082013207082387
  • Feng, P., Weagant, S., Grant, M., & Burkhardt, W. (2022, August 4). Enumeration of Escherichia coli and the Coliform Bacteria. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-4-enumeration-escherichia-coli-and-coliform-bacteria
  • Fontana, L., Rossi, C.A., Hubinger, S.Z., Ferreira, M.D., Spoto, M.H., Sala, F.C., & Verruma-Bernardi, M.R. (2018). Physicochemical characterization and sensory evaluation of lettuce cultivated in three growing systems. Horticultura Brasileira, 36, 20-26. https://doi.org/10.1590/S0102-053620180104
  • Fox, B.K., Tamaru, C.S., Hollyer, J., Castro, L.F., Fonseca, J.M., Jay-Russell, M., & Low, T. (2022, August 4). A preliminary study of microbial water quality related to food safety in recirculating aquaponic fish and vegetable production systems. https://scholarspace.manoa.hawaii.edu/server/api/core/bitstreams/b92b8b32-2edc-468b-b4b3-80450c22ecc3/content
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  • González-Alanis, P., Gutierrez-Olguín, J.I., Castro-Segura, I., Ezqueda-Palacios, H., Acosta, M.H., Gojon-Báez, H.H., Aguirre-Guzmán, G., Guzmán-Saénz, F.M., & Fitzsimmons, K.M. (2011). Food Safety Study of Leafy Green Irrigated with Tilapia Farm Effluents in Tamaulipas. In Better Science, Better Fish, Better Life: Proceedings of the Ninth International Symposium on Tilapia in Aquaculture (pp. 121-122).
  • Hilborn, E.D., Mermin, J.H., Mshar, P.A., Hadler, J.L., Voetsch, A., Wojtkunski, C., Swartz M., Mshar, R., Lambert-Fair, M.A., Farrar, J.A., Glynn, M.K., & Slutsker, L. (1999). A multistate outbreak of Escherichia coli O157: H7 infections associated with consumption of mesclun lettuce. Archives of Internal Medicine, 159(15), 1758-1764. https://doi.org/10.1001/archinte.159.15.1758
  • Hoagland, L., Ximenes, E., Ku, S., Ladisch, M. (2018). Foodborne pathogens in horticultural production systems: ecology and mitigation. Scientia Horticulturae, 236, 192–206. https://doi.org/10.1016/j.scienta.2018.03.040
  • Hollyer, J., Tamaru, C., Riggs, A., Klinger-Bowen, R., Howerton, R., Okimoto, D., Castro, L., Ron, T., Fox, B.K., Troegner, V., & Martinez, G. (2009). On-Farm Food Safety: Aquaponics. College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa Food Safety and Technology FST-38: 1–7. http://byap.backyardmagazines.com/Travis/Safety.pdf (accessed 07.04.2022)
  • Holmes, S.C., Wells, D.E., Pickens, J.M., & Kemble, J.M. (2019). Selection of heat tolerant lettuce (Lactuca sativa L.) cultivars grown in deep water culture and their marketability. Horticulturae, 5(3), 50. https://doi.org/10.3390/horticulturae5030050
  • Ibrahim, R., & Zuki, W.A.M. (2012). The Physico-Chemical Properties Of Lettuce (Lactuca Sativa 'Grand Rapid') Grown Under Different Planting Methods. In H. Abdullah, M.N. Latifah (Eds.) VII International Postharvest Symposium 2012 (pp. 201-206). Kuala Lumpur, Malaysia: Proceedings Book.
  • Kasozi, N., Abraham, B., Kaiser, H., & Wilhelmi, B. (2021). The complex microbiome in aquaponics: significance of the bacterial ecosystem. Annals of Microbiology, 71(1), 1-13. https://doi.org/10.1186/s13213-020-01613-5
  • Khalil, S. (2018). Growth performance, nutrients and microbial dynamic in aquaponics systems as affected by water temperature. European Journal of Horticultural Science, 83(6), 388-394. https://doi.org/10.17660/eJHS.2018/83.6.7
  • Lei, C., & Engeseth, N.J. (2021). Comparison of growth characteristics, functional qualities, and texture of hydroponically grown and soil-grown lettuce. Lebensmittel-Wissenschaft & Technologie, 150, 111931. https://doi.org/10.1016/j.lwt.2021.111931
  • Mampholo, B.M., Maboko, M.M., Soundy, P., & Sivakumar, D. (2016). Phytochemicals and overall quality of leafy lettuce (Lactuca sativa L.) varieties grown in closed hydroponic system. Journal of Food Quality, 39(6), 805–815. https://doi.org/10.1111/jfq.12234
  • Martínez-Sánchez, A., Tudela, J.A., Luna, C., Allende, A., & Gil, M.I. (2011). Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce. Postharvest Biology and Technology, 59(1), 34-42. https://doi.org/j.postharvbio.2010.07.005
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There are 45 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Gökhan Tunçelli 0000-0003-1708-7272

İdil Can Tunçelli 0000-0002-9999-6658

Devrim Memiş 0000-0001-7378-0165

Project Number FDK-2020-37081 and FBG-2018-31504
Publication Date March 15, 2023
Submission Date August 5, 2022
Published in Issue Year 2023Volume: 40 Issue: 1

Cite

APA Tunçelli, G., Can Tunçelli, İ., & Memiş, D. (2023). Evaluation of lettuce (Lactuca sativa L.) in aquaponic system in terms of food safety. Ege Journal of Fisheries and Aquatic Sciences, 40(1), 27-34. https://doi.org/10.12714/egejfas.40.1.04

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