Current study attempted to examine the growth and subsequent survival of the common spoilage bacteria in vegetable samples collected from Dhaka, Bangladesh. Carrot, cucumber, tomato and lettuce samples were obtained from local markets and rendered free of contaminants. Each sample was then inoculated separately with an array of 9 test bacteria, resulting in the initial load of 105 cfu/g. The results revealed more than 6-log reduction of Salmonella spp. in carrot and tomato samples, Shigella spp. in carrot, lettuce and cucumber samples, Aeromonas spp. in tomato samples, Pseudomonas spp. in lettuce samples, and Listeria spp. in cucumber samples. No significant reduction in E. coli was observed in the cucumber samples, while in carrots and tomato samples, approximately 2- log reductions was found. Demonstration of the capacity of vegetables to influence microbial growth would further aid in the maintenance of the food quality and stability as well as their shelf life. Conducting such experiments after the quantification of spoiling microorganisms thus imparts a complete bacteriological profile, which is of public health significance.
| Published in | International Journal of Nutrition and Food Sciences (Volume 2, Issue 6) |
| DOI | 10.11648/j.ijnfs.20130206.18 |
| Page(s) | 312-319 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Vegetables, Microorganisms, Growth, Challenge Test, Consumer Safety
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APA Style
Farahnaaz Feroz, Jessica Das Senjuti, Rashed Noor. (2013). Determination of Microbial Growth and Survival in Salad Vegetables through in Vitro Challenge Test. International Journal of Nutrition and Food Sciences, 2(6), 312-319. https://doi.org/10.11648/j.ijnfs.20130206.18
ACS Style
Farahnaaz Feroz; Jessica Das Senjuti; Rashed Noor. Determination of Microbial Growth and Survival in Salad Vegetables through in Vitro Challenge Test. Int. J. Nutr. Food Sci. 2013, 2(6), 312-319. doi: 10.11648/j.ijnfs.20130206.18
AMA Style
Farahnaaz Feroz, Jessica Das Senjuti, Rashed Noor. Determination of Microbial Growth and Survival in Salad Vegetables through in Vitro Challenge Test. Int J Nutr Food Sci. 2013;2(6):312-319. doi: 10.11648/j.ijnfs.20130206.18
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Download@article{10.11648/j.ijnfs.20130206.18,
author = {Farahnaaz Feroz and Jessica Das Senjuti and Rashed Noor},
title = {Determination of Microbial Growth and Survival in Salad Vegetables through in Vitro Challenge Test},
journal = {International Journal of Nutrition and Food Sciences},
volume = {2},
number = {6},
pages = {312-319},
doi = {10.11648/j.ijnfs.20130206.18},
url = {https://doi.org/10.11648/j.ijnfs.20130206.18},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130206.18},
abstract = {Current study attempted to examine the growth and subsequent survival of the common spoilage bacteria in vegetable samples collected from Dhaka, Bangladesh. Carrot, cucumber, tomato and lettuce samples were obtained from local markets and rendered free of contaminants. Each sample was then inoculated separately with an array of 9 test bacteria, resulting in the initial load of 105 cfu/g. The results revealed more than 6-log reduction of Salmonella spp. in carrot and tomato samples, Shigella spp. in carrot, lettuce and cucumber samples, Aeromonas spp. in tomato samples, Pseudomonas spp. in lettuce samples, and Listeria spp. in cucumber samples. No significant reduction in E. coli was observed in the cucumber samples, while in carrots and tomato samples, approximately 2- log reductions was found. Demonstration of the capacity of vegetables to influence microbial growth would further aid in the maintenance of the food quality and stability as well as their shelf life. Conducting such experiments after the quantification of spoiling microorganisms thus imparts a complete bacteriological profile, which is of public health significance.},
year = {2013}
}
TY - JOUR T1 - Determination of Microbial Growth and Survival in Salad Vegetables through in Vitro Challenge Test AU - Farahnaaz Feroz AU - Jessica Das Senjuti AU - Rashed Noor Y1 - 2013/11/30 PY - 2013 N1 - https://doi.org/10.11648/j.ijnfs.20130206.18 DO - 10.11648/j.ijnfs.20130206.18 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 312 EP - 319 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20130206.18 AB - Current study attempted to examine the growth and subsequent survival of the common spoilage bacteria in vegetable samples collected from Dhaka, Bangladesh. Carrot, cucumber, tomato and lettuce samples were obtained from local markets and rendered free of contaminants. Each sample was then inoculated separately with an array of 9 test bacteria, resulting in the initial load of 105 cfu/g. The results revealed more than 6-log reduction of Salmonella spp. in carrot and tomato samples, Shigella spp. in carrot, lettuce and cucumber samples, Aeromonas spp. in tomato samples, Pseudomonas spp. in lettuce samples, and Listeria spp. in cucumber samples. No significant reduction in E. coli was observed in the cucumber samples, while in carrots and tomato samples, approximately 2- log reductions was found. Demonstration of the capacity of vegetables to influence microbial growth would further aid in the maintenance of the food quality and stability as well as their shelf life. Conducting such experiments after the quantification of spoiling microorganisms thus imparts a complete bacteriological profile, which is of public health significance. VL - 2 IS - 6 ER -
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