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|
Rosal, S. Del
Sant’Ana, A. S.
Alvarenga, V. O.
|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°C during 21 days. Microbial growth was monitored using Bioscreen C®. In spinach extract, results showed that for E. coli O157:H7 and Salmonella significant differences (P < 0·05) for μ abs (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 μ abs, below 0·008 h−1. The coefficients of variance (CoV) calculated for the different replicates evidenced that at low temperature (8°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|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.