Survival of E.coli O157:H7 in Sprouts produced in home-scale hydroponic system over seven days

The consumption of sprouts, particularly alfalfa sprouts, is the most consumed in the United States due to their nutritional value and perceived health benefits. However, sprouts are susceptible to microbial contamination, leading to foodborne illnesses. This study aimed to examine the survival of E...

Full description

Bibliographic Details
Main Author:	Jovel G., Brenda F.
Other Authors:	Luna, Ligia
Format:	Tesis
Language:	Inglés
Published:	Zamorano: Escuela Agrícola Panamericana 2024
Subjects:	Alfalfa Growth pathogen inoculum
Online Access:	https://bdigital.zamorano.edu/handle/11036/7739

id	ZAMORANO7739
record_format	dspace
spelling	ZAMORANO77392024-01-11T10:57:49Z Survival of E.coli O157:H7 in Sprouts produced in home-scale hydroponic system over seven days Jovel G., Brenda F. Luna, Ligia Shaw, Angela Alfalfa Growth pathogen inoculum The consumption of sprouts, particularly alfalfa sprouts, is the most consumed in the United States due to their nutritional value and perceived health benefits. However, sprouts are susceptible to microbial contamination, leading to foodborne illnesses. This study aimed to examine the survival of E. coli O157:H7, a pathogenic bacterium, in sprouts grown using home-scale hydroponic systems and to compare its growth on the surface of the jars. E. coli O157:H7, was chosen as a model microorganism. The experiment was conducted at the laboratory of The International Center for Food Industry Excellence at Texas Tech University, and bacterial culture preparation involved various steps to establish a controlled and standardized microbial population. Seeds were inoculated with E. coli O157:H7 at 4 Log CFU/g and samples were taken at periods 0, 3, 6, 12, and 24 hours, 2, 3, 4, 5, 6, 7 days for analysis. Results indicated that E. coli O157:H7 was present in both seeds/sprouts and on the surface of the jar during the entire experiment period. A Randomized Complete Block was used to evaluate the treatments. The bacterium proliferated on the sprouts, reaching concentrations of 7.64 Log CFU/g and onto the surface 5.25 Log/CFU/ml after 24 hours. The study highlighted the importance of the germination phase as a potential source of contamination in sprouts due to the favorable conditions it provides for bacterial growth. Overall, the research demonstrated the capability of E. coli O157:H7 to proliferate during the sprouting process and indicated that the hydroponic environment of sprout production might enhance bacterial growth. The findings underscore the need for stringent hygiene practices throughout the sprout production process to mitigate foodborne illness risks associated with sprout consumption. 2024-01-11T16:55:45Z 2024-01-11T16:55:45Z 2023 Thesis https://hdl.handle.net/11036/7739 eng Copyright Escuela Agrícola Panamericana, Zamorano https://creativecommons.org/licenses/by-nc-nd/3.0/es/ application/pdf Zamorano: Escuela Agrícola Panamericana
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	Alfalfa Growth pathogen inoculum
spellingShingle	Alfalfa Growth pathogen inoculum Jovel G., Brenda F. Survival of E.coli O157:H7 in Sprouts produced in home-scale hydroponic system over seven days
description	The consumption of sprouts, particularly alfalfa sprouts, is the most consumed in the United States due to their nutritional value and perceived health benefits. However, sprouts are susceptible to microbial contamination, leading to foodborne illnesses. This study aimed to examine the survival of E. coli O157:H7, a pathogenic bacterium, in sprouts grown using home-scale hydroponic systems and to compare its growth on the surface of the jars. E. coli O157:H7, was chosen as a model microorganism. The experiment was conducted at the laboratory of The International Center for Food Industry Excellence at Texas Tech University, and bacterial culture preparation involved various steps to establish a controlled and standardized microbial population. Seeds were inoculated with E. coli O157:H7 at 4 Log CFU/g and samples were taken at periods 0, 3, 6, 12, and 24 hours, 2, 3, 4, 5, 6, 7 days for analysis. Results indicated that E. coli O157:H7 was present in both seeds/sprouts and on the surface of the jar during the entire experiment period. A Randomized Complete Block was used to evaluate the treatments. The bacterium proliferated on the sprouts, reaching concentrations of 7.64 Log CFU/g and onto the surface 5.25 Log/CFU/ml after 24 hours. The study highlighted the importance of the germination phase as a potential source of contamination in sprouts due to the favorable conditions it provides for bacterial growth. Overall, the research demonstrated the capability of E. coli O157:H7 to proliferate during the sprouting process and indicated that the hydroponic environment of sprout production might enhance bacterial growth. The findings underscore the need for stringent hygiene practices throughout the sprout production process to mitigate foodborne illness risks associated with sprout consumption.
author2	Luna, Ligia
author_facet	Luna, Ligia Jovel G., Brenda F.
format	Tesis
author	Jovel G., Brenda F.
author_sort	Jovel G., Brenda F.
title	Survival of E.coli O157:H7 in Sprouts produced in home-scale hydroponic system over seven days
title_short	Survival of E.coli O157:H7 in Sprouts produced in home-scale hydroponic system over seven days
title_full	Survival of E.coli O157:H7 in Sprouts produced in home-scale hydroponic system over seven days
title_fullStr	Survival of E.coli O157:H7 in Sprouts produced in home-scale hydroponic system over seven days
title_full_unstemmed	Survival of E.coli O157:H7 in Sprouts produced in home-scale hydroponic system over seven days
title_sort	survival of e.coli o157:h7 in sprouts produced in home-scale hydroponic system over seven days
publisher	Zamorano: Escuela Agrícola Panamericana
publishDate	2024
url	https://bdigital.zamorano.edu/handle/11036/7739
work_keys_str_mv	AT jovelgbrendaf survivalofecolio157h7insproutsproducedinhomescalehydroponicsystemoversevendays
_version_	1808119076262772736

Survival of E.coli O157:H7 in Sprouts produced in home-scale hydroponic system over seven days

Similar Items