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Growth Potential of Escherichia coli O157:H7 in Lettuce Leaf Extract and on Lettuce Leaf Surface  

Kim, Won-Il (Microbial Safety Division, Agri-Food Safety Department, National Academy of Agricultural Science, RDA)
Jung, Hyang-Mi (Microbial Safety Division, Agri-Food Safety Department, National Academy of Agricultural Science, RDA)
Kim, Se-Ri (Microbial Safety Division, Agri-Food Safety Department, National Academy of Agricultural Science, RDA)
Park, Kyeong-Hun (Microbial Safety Division, Agri-Food Safety Department, National Academy of Agricultural Science, RDA)
Kim, Byung-Seok (Administrative management & Legal affairs office, RDA)
Yun, Hye-Jung (Microbial Safety Division, Agri-Food Safety Department, National Academy of Agricultural Science, RDA)
Yun, Jong-Chul (Microbial Safety Division, Agri-Food Safety Department, National Academy of Agricultural Science, RDA)
Ryu, Kyoung-Yul (Microbial Safety Division, Agri-Food Safety Department, National Academy of Agricultural Science, RDA)
Publication Information
Journal of Food Hygiene and Safety / v.26, no.4, 2011 , pp. 296-301 More about this Journal
Abstract
This study was to evaluate the growth potential of E. coli O157:H7 in lettuce leaf extracts and on lettuce leaf surface at various temperatures. The pathogen can survive and multiply in the extracts and leaf surface of lettuce. The population of E. coli O157:H7 in the lettuce extracts reached to 4.79 log CFU/mL at $37^{\circ}C$. The multiplication of pathogen in lettuce extracts initiated within 10 hours of inoculation over $15^{\circ}C$ conditions. And it can survive in the lettuce leaf extracts at $4^{\circ}C$ for 100 hours at least. And this pathogen can multiply on lettuce leaf surface and the population of pathogen on the lettuce leaf surface increased to 1.82 log CFU/g at $25^{\circ}C$. At $37^{\circ}C$, the pathogen density increased to 1.53 CFU/g within 3 days after inoculation. At all temperature, irrespective of the inoculation level, similar trends in growth of E. coli O157:H7 were observed. These results emphasize the growth potential of E. coli O157:H7 in lettuce leaf extract and on lettuce leaf surface. To reduce the risk of outbreak, it is important to maintain the cold chain system during storage before the consumption.
Keywords
Escherichia coli O157:H7; lettuce; foodborne pathogen; food safety;
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Times Cited By KSCI : 1  (Citation Analysis)
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