|
KMID : 0881720210360060481
|
|
Journal of Food Hygiene and Safety
2021 Volume.36 No. 6 p.481 ~ p.487
|
|
|
Survival and Growth Characteristics of Foodborne Pathogen in Romaine Lettuce
|
|
Kim Na-Ye-Seul
Kim Chae-Rin
Kim Da-Woon
Jeong Myung-In
Oh Kwang-Kyo
Kim Bo-Eun
Ryu Jae-Gee
Jung Ji-Eun
Jeon Ik-Sung
Ryu Kyoung-Yul
|
|
|
Abstract
|
|
|
|
The purpose of this study was to provide safety management information by analyzing the survival and growth-related properties of foodborne pathogens from Romaine lettuce. After cultivating E. coli O157:H7 for 72 h on Romain lettuce via spray inoculation, the bacteria population increased by 2.0 log CFU/g from the initial population, confirming the possibility of survival and multiplication of the pathogen thereon. The study also revealed that there is no significant difference in the cultivation of E.coli O157:H7 after 72 h from inoculation on damaged and undamaged lettuce leaves. As a result of investigating distribution of E.coli O157:H7 on damaged lettuce leaves, it was found that the bacteria is unlikely to adhere on the smooth surface of undamaged leaves and, thus, results in a low population density, whereas the bacteria cluster on the rough surface of damaged leaves and easily enter through the damaged tissues. Furthermore, after 24 h of cultivation of the pathogenic microbe in the extract with concentrations of 10-100%, utilization of the lettuce extract by the pathogen was found to be 8.9 log CFU/mL E. coli O157:H7, 8.6 log CFU/mL L. monocytogenes, and 8.8 log CFU/mL P. carotovorum. The increase in the population of both the pathogenic microbe and foodborne pathogen reached over 4 log CFU/mL, implying the microbe can utilize the lettuce extract as a source of nutrition. Compared to the initial inoculation concentration in 0.1% lettuce extract, the final concentration has increased up to 2.7 log CFU/mL E. coli O157:H7, 1.3 log CFU/mL L. monocytogenes, and 2.9 log CFU/ mL P. carotovorum. Accordingly, the study confirms that the minimal growth concentration of the pathogenic microbe is lower than 0.1% and that the pathogen possibly survive and multiply inside the lettuce leaves given the lettuce extract with concentration of 0.1% is consistently supplied through the damaged tissues.
|
|
|
KEYWORD
|
|
|
Foodborne pathogen, Survival, Growth, Lettuce
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|