Temperature Influence Bacterial Residual of Escherichia Coli Associated with Lettuce
T.W. Zhang, F. Tan, M.S. Hou, X. Dong, M.M. James
Available Online March 2016.
- https://doi.org/10.2991/meep-15.2016.54How to use a DOI?
- escherichia coli; lettuce; temperature; residual
- 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.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
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 PB - Atlantis Press SP - 207 EP - 210 SN - 2352-541X UR - https://doi.org/10.2991/meep-15.2016.54 DO - https://doi.org/10.2991/meep-15.2016.54 ID - Zhang2016/03 ER -