Survival of different strains of Vibrio cholerae on fresh lettuce
Temperature effect on the survival of Vibrio cholerae in fresh lettuce was studied. Remaining infectivity in leaves experimentally contaminated with different strains of Vibrio cholerae was determined at 4 degrees C and 25 degrees C. The number of colonies in TCBS agar (Vibrio cholerae) and in nutri...
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1996
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Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v28_n1_p23_Wachsman http://hdl.handle.net/20.500.12110/paper_03257541_v28_n1_p23_Wachsman |
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paper:paper_03257541_v28_n1_p23_Wachsman2023-06-08T15:32:39Z Survival of different strains of Vibrio cholerae on fresh lettuce Wachsman, Mónica Beatriz Steyerthal, Noemí Lucía acetic acid acetic acid derivative disinfectant agent article comparative study drug effect food contamination food preservation freezing growth, development and aging isolation and purification lettuce microbiology pH temperature Vibrio cholerae Acetic Acid Acetic Acids Disinfectants Food Contamination Food Preservation Hydrogen-Ion Concentration Lettuce Refrigeration Temperature Vibrio cholerae Temperature effect on the survival of Vibrio cholerae in fresh lettuce was studied. Remaining infectivity in leaves experimentally contaminated with different strains of Vibrio cholerae was determined at 4 degrees C and 25 degrees C. The number of colonies in TCBS agar (Vibrio cholerae) and in nutrient agar (Vibrio cholerae and secondary microorganisms) was determined at to (initial time) and at ti (different post-contamination times). The ratio ti/to was calculated in both cases. Different survival features were found among the Vibrio cholerae strains. The CDC-185 was the most sensitive one in the experimental conditions used. At 25 degrees C, Vibrio cholerae grew faster than the secondary microorganisms and perhaps in this way it would survive in nature. At 4 degrees C lettuce leaves contaminated with the CDC-185 and the Peruano strains showed an important overgrowth relative to the secondary microorganisms at the 7th day post-contamination, whereas No O1 and 425 strains were able to inhibit this multiplication. Lettuce leaves were treated with acetic acid 0,05% to determine the inactivation of Vibrio cholerae at low pH. This decontamination treatment was effective, since a reduction of 2 log was obtained in all cases. Fil:Wachsman, M.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Steyerthal, N.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1996 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v28_n1_p23_Wachsman http://hdl.handle.net/20.500.12110/paper_03257541_v28_n1_p23_Wachsman |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
acetic acid acetic acid derivative disinfectant agent article comparative study drug effect food contamination food preservation freezing growth, development and aging isolation and purification lettuce microbiology pH temperature Vibrio cholerae Acetic Acid Acetic Acids Disinfectants Food Contamination Food Preservation Hydrogen-Ion Concentration Lettuce Refrigeration Temperature Vibrio cholerae |
spellingShingle |
acetic acid acetic acid derivative disinfectant agent article comparative study drug effect food contamination food preservation freezing growth, development and aging isolation and purification lettuce microbiology pH temperature Vibrio cholerae Acetic Acid Acetic Acids Disinfectants Food Contamination Food Preservation Hydrogen-Ion Concentration Lettuce Refrigeration Temperature Vibrio cholerae Wachsman, Mónica Beatriz Steyerthal, Noemí Lucía Survival of different strains of Vibrio cholerae on fresh lettuce |
topic_facet |
acetic acid acetic acid derivative disinfectant agent article comparative study drug effect food contamination food preservation freezing growth, development and aging isolation and purification lettuce microbiology pH temperature Vibrio cholerae Acetic Acid Acetic Acids Disinfectants Food Contamination Food Preservation Hydrogen-Ion Concentration Lettuce Refrigeration Temperature Vibrio cholerae |
description |
Temperature effect on the survival of Vibrio cholerae in fresh lettuce was studied. Remaining infectivity in leaves experimentally contaminated with different strains of Vibrio cholerae was determined at 4 degrees C and 25 degrees C. The number of colonies in TCBS agar (Vibrio cholerae) and in nutrient agar (Vibrio cholerae and secondary microorganisms) was determined at to (initial time) and at ti (different post-contamination times). The ratio ti/to was calculated in both cases. Different survival features were found among the Vibrio cholerae strains. The CDC-185 was the most sensitive one in the experimental conditions used. At 25 degrees C, Vibrio cholerae grew faster than the secondary microorganisms and perhaps in this way it would survive in nature. At 4 degrees C lettuce leaves contaminated with the CDC-185 and the Peruano strains showed an important overgrowth relative to the secondary microorganisms at the 7th day post-contamination, whereas No O1 and 425 strains were able to inhibit this multiplication. Lettuce leaves were treated with acetic acid 0,05% to determine the inactivation of Vibrio cholerae at low pH. This decontamination treatment was effective, since a reduction of 2 log was obtained in all cases. |
author |
Wachsman, Mónica Beatriz Steyerthal, Noemí Lucía |
author_facet |
Wachsman, Mónica Beatriz Steyerthal, Noemí Lucía |
author_sort |
Wachsman, Mónica Beatriz |
title |
Survival of different strains of Vibrio cholerae on fresh lettuce |
title_short |
Survival of different strains of Vibrio cholerae on fresh lettuce |
title_full |
Survival of different strains of Vibrio cholerae on fresh lettuce |
title_fullStr |
Survival of different strains of Vibrio cholerae on fresh lettuce |
title_full_unstemmed |
Survival of different strains of Vibrio cholerae on fresh lettuce |
title_sort |
survival of different strains of vibrio cholerae on fresh lettuce |
publishDate |
1996 |
url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v28_n1_p23_Wachsman http://hdl.handle.net/20.500.12110/paper_03257541_v28_n1_p23_Wachsman |
work_keys_str_mv |
AT wachsmanmonicabeatriz survivalofdifferentstrainsofvibriocholeraeonfreshlettuce AT steyerthalnoemilucia survivalofdifferentstrainsofvibriocholeraeonfreshlettuce |
_version_ |
1768544182211706880 |