Effect of Storage Temperature on the Behaviour of Escherichia coli O157 : H7 and Salmonella enterica Serotype Typhimurium on Salad Vegetables

Lampiri, Panagiota/ Rhoades, Jonathan/ Likotrafiti, Eleni/ Anagnou, Marios/ Λυκοτραφίτη, Ελένη/ Λαμπίρη, Παναγιώτα/ Ανάγνου, Μάριος


Institution and School/Department of submitter: ΤΕΙ Θεσσαλονίκης
Keywords: Salmonella enteritidis;Storage temperature;Λαχανικά για σαλάτες;Bacillus enteritidis;Θερμοκρασία αποθήκευσης
Issue Date: 2014
Publisher: Canadian Center of Science and Education
Citation: Journal: Journal of Food Research, vol. 3, no. 3, 2014
Abstract: The behaviour of Escherichia coli O157:H7 and Salmonella Typhimurium on fresh lettuce (Lactuca sativa), cucumber (Cucumis sativus) epidermis and parsley (Petroselinum sativum) under different storage temperatures was studied. Inoculated vegetable pieces were stored at 10 °C, 20 °C and 30 °C and E. coli O157:H7 and S. Typhimurium were enumerated by plate count.At 10 °C, both E. coli O157:H7 and S. Typhimurium declined slowly on all three vegetables whereas at higher temperatures the behaviour was markedly different. On parsley and lettuce at 20 °C S. Typhimurium population returned to roughly the starting count at the end of the experiment whereas it increased in cucumber. Growth of up to 0.9 log cfu/g was observed on parsley for E. coli O157:H7, but population changes on the other vegetables were negligible at 20 °C. At 30 °C growth was observed on all three vegetables for both E. coli O157:H7 and S. Typhimurium.
Description: Δημοσιεύσεις μελών--ΣΤΕΓΤΕΤΡΟΔ--Τμήμα Τεχνολογίας Τροφίμων,2014
URI: http://195.251.240.227/jspui/handle/123456789/10001
Other Identifiers: 10.5539/jfr.v3n2p1
Appears in Collections:Δημοσιεύσεις σε Περιοδικά

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