Survivability of Vibrio cholerae O1 in Cooked Rice, Coffee, and Tea
| Autor: | Ahmad Juanda Nur’ Izzati, Che Abdullah Abu Bakar, Arshad Roslan, Chew Chieng Yeo, John Yew Huat Tang, Bariah Ibrahim Izenty, Siti Rahmah Masran |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Oryza sativa
food.ingredient biology Article Subject lcsh:TP368-456 Inoculation food and beverages lcsh:TX341-641 Coffea canephora biology.organism_classification medicine.disease_cause lcsh:Food processing and manufacture food Vibrio cholerae medicine Agar Camellia sinensis Food science Sugar Condensed milk lcsh:Nutrition. Foods and food supply Food Science Research Article |
| Zdroj: | International Journal of Food Science International Journal of Food Science, Vol 2013 (2013) |
| ISSN: | 2314-5765 |
| Popis: | This study aimed to investigate the survival ofVibrio choleraeO1 in 3 types of preparation for cooked rice,Oryza sativaL., (plain rice, rice with coconut milk, and rice with ginger); coffee,Coffea canephora, (plain coffee, coffee with sugar, and coffee with sweetened condensed milk); and tea,Camellia sinensis, (plain tea, tea with sugar, and tea with sweetened condensed milk) held at room temperature (27°C). The survival ofV. choleraeO1 was determined by spread plate method on TCBS agar. Initial cultures of 8.00 log CFU/mL were inoculated into each food sample. After 6 h incubation, significant growth was only detected in rice with coconut milk (9.67 log CFU/mL;P<0.05). However, all 3 types of rice preparation showed significant growth ofV. choleraeafter 24 h (P<0.05). For coffee and tea preparations,V. choleraesurvived up to 6 h in tea with condensed milk (4.72 log CFU/mL) but not in similar preparation of coffee. This study showed evidence for the survivability ofV. choleraein rice, coffee, and tea. Thus, holding these food and beverages for an extended period of time at room temperature should be avoided. |
| Databáze: | OpenAIRE |
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