Detection and Growth of Eschericia coli and Salmonella in Jarjeer/Rocca while in Transit and Storage and Their Presence in the Prepared Salad Mixture Called Tabouleh
Bacterial analysis of jarjeer, five years after an earlier study, verified that the level of contamination of salad greens by coliforms (14,644,283 cfu/g) and E. coli (2,749,906 cfu/g) was statistically significantly higher(P= 0.026) and occurring in 100% of the samples. Additional tests for Salmonella confirmed that this pathogen was also present on the surface of the leaves as well as sequestered inside the leaf cells. Jarjeer had 57,606 cfu/g E. coli and 61,277 cfu/g Salmonella, while parsley had 60,500 cfu/g E. coli and 75,750 cfu/g Salmonella. Salmonella and E. coli tests of the salad mixture tabouleh also showed extensive amounts for both of these bacteria and confirmed their abundant presence in the prepared salads. The leaf surface Salmonella and E. coli were reduced with a mild disinfectant wash, but these sequestered bacteria still remain alive inside the leaf tissues. Jarjeer leaves were incubated between 25oC and 40oC and the total coliform numbers increased significantly over a 24-hour period at temperatures ideal for coliform growth. The greatest increase occurred at 35o-40oC, which is the optimum temperature for Salmonella. Total coliforms and E. coli are multiplying inside the jarjeer leaves during shipment and storage, especially near the temperature range ideal for human pathogens.
Russell, D. (2015). Detection and Growth of Eschericia coli and Salmonella in Jarjeer/Rocca while in Transit and Storage and Their Presence in the Prepared Salad Mixture Called Tabouleh. Egyptian Academic Journal of Biological Sciences, G. Microbiology, 7(1), 83-92. doi: 10.21608/eajbsg.2015.16489
MLA
Dennis J. Russell. "Detection and Growth of Eschericia coli and Salmonella in Jarjeer/Rocca while in Transit and Storage and Their Presence in the Prepared Salad Mixture Called Tabouleh". Egyptian Academic Journal of Biological Sciences, G. Microbiology, 7, 1, 2015, 83-92. doi: 10.21608/eajbsg.2015.16489
HARVARD
Russell, D. (2015). 'Detection and Growth of Eschericia coli and Salmonella in Jarjeer/Rocca while in Transit and Storage and Their Presence in the Prepared Salad Mixture Called Tabouleh', Egyptian Academic Journal of Biological Sciences, G. Microbiology, 7(1), pp. 83-92. doi: 10.21608/eajbsg.2015.16489
VANCOUVER
Russell, D. Detection and Growth of Eschericia coli and Salmonella in Jarjeer/Rocca while in Transit and Storage and Their Presence in the Prepared Salad Mixture Called Tabouleh. Egyptian Academic Journal of Biological Sciences, G. Microbiology, 2015; 7(1): 83-92. doi: 10.21608/eajbsg.2015.16489
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