A Review on Impacts, Resistance Pattern and Spoilage of Vegetables Associated Microbes

Wajiha Yousuf, Javaid Yousuf, Saif-Ud-Din (), Maisoor Ahmed Nafees, Abdul Razaq and Babar Hussain
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Wajiha Yousuf: Institute of Molecular biology and Biotechnology, University of Lahore, Pakistan
Javaid Yousuf: Teaching Hospital, University of Lahore, Pakistan
Saif-Ud-Din: Department of Animal Sciences, Karakorum International University Gilgit, Pakistan
Maisoor Ahmed Nafees: Department of Animal Sciences, Karakorum International University Gilgit, Pakistan
Abdul Razaq: Department of Plant Sciences, Karakorum International University Gilgit, Pakistan
Babar Hussain: Department of Plant Sciences, Karakorum International University Gilgit, Pakistan

International Journal of Innovations in Science & Technology, 2022, vol. 4, issue 3, 763-788

Abstract: Vegetable spoilage produces various microbes of different origins like parasites, fungi, viruses, and bacteria. This causes infections and diseases in vegetables, and later on, when humans eat these vegetables; diseases induce in humans. So, to prevent human diseases, the symptoms of various infections in vegetables must be known. Moreover, the conditions supporting the infections in vegetables must be understood. So that spoiled vegetable consumption can be prevented. Sometimes spoiled vegetables are regarded as disease free and suitable for consumption. These misconceptions sometimes lead to lethal human diseases, which in history led to major outbreaks. The antimicrobial resistance is faced by microbes which deteriorate the situation and make the cure of diseases.

Keywords: Contamination; Antimicrobial resistance; Micribial growth; etiological agent; causative agent. (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:abq:ijist1:v:4:y:2022:i:3:p:763-788

DOI: 10.33411/IJIST/2022040316

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