Volume 18, Issue 119 (2022)                   FSCT 2022, 18(119): 77-84 | Back to browse issues page


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Rahiminejad F, Khosravi A, mehrazin F. Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots. FSCT. 2022; 18 (119) :77-84
URL: http://fsct.modares.ac.ir/article-7-52691-en.html
1- Sabzkooshan Sansti Pazheh , farahnazrahiminejad@yahoo.com
2- Sabzkooshan sanati pazheh Co.
Abstract:   (277 Views)
Fresh vegetables are important sources of nutrients, vitamins and fiber and their consumption, especially in raw form, has increased in recent years due to special attention to improving the health of society. Today, despite the use of strict disinfection methods in vegetable and salad factories, The problem of microbial contamination, especially Escherichia coli mesophilic bacteria, remains in the summer. The aim of this study was to investigate the possibility of interstitial contamination of vegetables with coliforms and specifically Escherichia coli. In this study, iceberg lettuce and non-disinfected vegetable samples were used as control samples and 4 samples of disinfected lettuce and vegetables were randomly sampled from the production line. Samples were inoculated into the relevant culture medium after disinfection with peracetic acid solution and calcium hypochlorite and then final rinsing with water. To evaluate the surface contamination, after 1, 5 and 20 minutes and also to examine the interstitial contamination Finely chopped face After 20 minutes, a specific test for Escherichia coli was performed. The growth of this bacterium was observed in control samples and very finely chopped vegetable samples. The results of this study indicate the accuracy and adequacy of the disinfection process and the lack of surface contamination and the possibility of interstitial contamination and absorption of this bacterium through the roots and vessels of the plant.
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Article Type: Brief Communication | Subject: Food Microbiology
Received: 2021/05/19 | Accepted: 2021/09/4 | Published: 2022/01/9

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