Temperature Influence Bacterial Residual of Escherichia Coli Associated with Lettuce

DOI

10.2991/meep-15.2016.54How to use a DOI?

Keywords

escherichia coli; lettuce; temperature; residual

Abstract

Bacterial contamination is one of the most concern for food safety control in supply chain of fresh vegetables. The bacterial residual is available to be used for expression of the potential risk. Select Escherichia coli 1.1187 as a target to simulate bacterial contamination associated with lettuce. By meant of detection in front and afterwards of clean with citric acid solution and sterile water, it is measured the bacterial growth and residual within 70 hrs cultures at different temperature. The results show that temperature plays positive impact with the population and rate of bacterial residual significantly. The bacterial residual rate at 4 , 10 , 24 and 37 reach 11.9%, 15.8%, 18.8% and 22.1% respectively; and the accumulated residual rate reach 6.1%, 17.6%, 89.4% and 125.8% respectively.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - T.W. Zhang
AU  - F. Tan
AU  - M.S. Hou
AU  - X. Dong
AU  - M.M. James
PY  - 2016/03
DA  - 2016/03
TI  - Temperature Influence Bacterial Residual of Escherichia Coli Associated with Lettuce
BT  - Proceedings of the 2015 International Conference on Materials Chemistry and Environmental Protection (meep-15)
PB  - Atlantis Press
SP  - 207
EP  - 210
SN  - 2352-541X
UR  - https://doi.org/10.2991/meep-15.2016.54
DO  - 10.2991/meep-15.2016.54
ID  - Zhang2016/03
ER  -