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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Autores principales:	Wachsman, M.B., Caballero, V.A., Steyerthal, N.L.
Formato:	JOUR
Materias:	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
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03257541_v28_n1_p23_Wachsman
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_03257541_v28_n1_p23_Wachsman
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spelling	todo:paper_03257541_v28_n1_p23_Wachsman2023-10-03T15:24:02Z Survival of different strains of Vibrio cholerae on fresh lettuce Wachsman, M.B. Caballero, V.A. Steyerthal, N.L. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, M.B. Caballero, V.A. Steyerthal, N.L. 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.
format	JOUR
author	Wachsman, M.B. Caballero, V.A. Steyerthal, N.L.
author_facet	Wachsman, M.B. Caballero, V.A. Steyerthal, N.L.
author_sort	Wachsman, M.B.
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
url	http://hdl.handle.net/20.500.12110/paper_03257541_v28_n1_p23_Wachsman
work_keys_str_mv	AT wachsmanmb survivalofdifferentstrainsofvibriocholeraeonfreshlettuce AT caballerova survivalofdifferentstrainsofvibriocholeraeonfreshlettuce AT steyerthalnl survivalofdifferentstrainsofvibriocholeraeonfreshlettuce
_version_	1807322287216525312

Survival of different strains of Vibrio cholerae on fresh lettuce

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