Please use this identifier to cite or link to this item:
|Title:||Assessing The Growth Of Escherichia Coli O157:h7 And Salmonella In Spinach, Lettuce, Parsley And Chard Extracts At Different Storage Temperatures|
G.; Del Rosal
A. S.; Alvarenga
V. O.; Perez-Rodriguez
|Abstract:||The objective of this work was to study the growth potential of Escherichia coli O157:H7 and Salmonella spp. in leafy vegetable extracts at different temperature conditions. Methods and Results: Cocktails of five strains of E. coli O157: H7 and of Salmonella enterica were used. Inoculated aqueous vegetable extracts were incubated at 8, 10, 16 and 20 degrees C during 21 days. Microbial growth was monitored using Bioscreen C (R). In spinach extract, results showed that for E. coli O157: H7 and Salmonella significant differences (P < 0.05) for labs (maximum absorbance rate) were obtained. For both pathogens, growth in chard was slightly lower. In contrast, iceberg lettuce and parsley showed the lowest values of labs, below 0.008 h(-1). The coefficients of variance (CoV) calculated for the different replicates evidenced that at low temperature (8 degrees C) a more variable behaviour of both pathogens is expected (CoV > 180%). Conclusions: This study provides evidence that aqueous extracts from vegetable tissues can result in distinct growth niche producing different response in various types of vegetables. Significance and Impact of the Study: Finally, these results can be used as basis to establish risk rankings of pathogens and leafy vegetable matrices with relation to their potential growth.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.