*7.2.1.3 Potassium permanganate (KMnO4)*

Potassium permanganate is a powerful oxidant. In Lomé, 22% of consumers washed vegetables with potassium permanganate solution [123]. Traoré et al. [125] reported complete disinfection of *Salmonella* spp. and 3.3 log reductions of faecal coliforms on lettuce with potassium permaganante solution at 170 ppm for 15 min. Cleaning coriander leaves for 10 min in KMnO4 solution (0.1%) eliminated 4 logs CFU of pathogenic bacteria [124]. Subramanya et al. [124] reported 4.1 log reductions of bacterial bioload on raw *Coriandrum sativum* with KMnO4 solution at 0.1% for 10 min. Bhilwadikar et al. [122] revealed the efficacy of KMnO4 (0.001%) in removing residue of carbaryl (93.50%) and methomyl (47.57%) on Chinese cabbage at 15 min. Potassium permanganate at the highest concentration caused purpled discoloration on vegetables (e.g. lettuce leaves) [125].

#### *7.2.1.4 Vinegar*

A study by [125] showed the effectiveness of 3.2 log CFU/100 g 0.00285 ppm vinegar solution applied for 15 min in reducing the faecal coliforms present in lettuce. Amoah [126] in Ghana reported that dipping lettuce leaves in vinegar 12,500 ppm for 10 min reduced faecal coliforms populations by 3.5 log units. Disinfecting of vegetables with vinegar have sometime negative sensory effects on vegetables [125, 126].

### *7.2.1.5 Common salt (NaCl)*

Adjrah et al. [123] point out that 22% of consumers used saline water to disinfect vegetables in Lomé. Traoré et al. [125] demonstrated the efficacy of salt in reducing faecal coliforms and eliminate *Salmonella* spp. populations on vegetables. Amoah [126] in Ghana reported that washing lettuce with salt 35 ppm for 10 min reduced faecal coliforms populations by 2.1 log units. High concentrations of salt, however, deteriorate the external quality of some vegetables such as lettuce [126].
