Washing fruits and vegetables with water or cleaning fluid or cooked before consumption is a wise move to avoid possible poisoning, vomiting or diarrhea.
However, in the opinion of experts of microbes in the United States, standard procedure is not longer effective in relieving the food from contamination of pathogenic bacteria causing suck.
However, in the opinion of experts of microbes in the United States, standard procedure is not longer effective in relieving the food from contamination of pathogenic bacteria causing suck.
As revealed in a meeting of the American Chemical Society-235, researchers from the U.S. Department of Agriculture (USDA) states that efforts to clean vegetable or fruit - even with the use of chlorine disinfectant though - it can not guarantee the fruit or vegetable is free from harmful bacteria.
Research shows that different types of specific disease-causing microbes are often able to avoid chemical cleaners. These bacteria are fairly astute ¨ ¨ hiding and make a hole and live in lettuce, spinach or other vegetables and fruits. In other words, the extent of cleanup efforts at the surface alone will not be able to reach this harmful bacteria.
In addition, microbes can organize themselves into a community called a biofilm, which coats the fruit and vegetables and can protect the bacteria from damage. Bacterial community like this can manifest into a variety of harmful bacteria that cause infections such as salmonella or E. coli.
As one solution to overcome this problem, experts from the USDA recommend radiation or irradiation techniques as a replacement procedures are effective in killing pathogenic bacteria. This radiation technique is still under discussion by the U.S. Food and Drug Administration (FDA), especially regarding security aspects as well as long-term impact.
USDA microbiologist, Brendan A Niemira said that it is technically done by radiation or mempaparkan irradiate food to an electron source reactor which will then turn off parasites and destroying pathogens or insects in food.
He stated this technique can reduce the amount of disease caused by infection from the food chain each year.
• When bacteria are protected, whether when they are in leaf or a biofilm - they can not be killed easily. This is the first research to monitor the use of radiation on the bacteria that dwell in the innermost chamber of leaves or shrouded in a biofilm, ¨ bright Niemira.
To see how pathogenic bacteria respond to a variety of cleaning techniques, Niemira and his team conducted experiments in the laboratory. They use leaf lettuce and spinach are then contacted with a liquid containing the bacteria E.coli.
These bacteria are suppressed in such a way to use a vacuum perfusion process to soak into the leaves. The leaves were then washed for three minutes with water, three-minute chemical treatment or irradiation.
After the cleaning process, the leaves are soaked in liquid air-neutral pH and then removed and counted the bacteria content.
The results showed that washing with pure water does not effectively reduce levels of pathogens in both the spinach and lettuce. Washing with liquid sodium hypochlorite also showed no significant decrease in E. coli cells in spinach leaves, although this washing indicated a decrease of less than 90 percent of E. coli in lettuce samples.
Meanwhile, Ionizing radiation, significantly reduced the pathogen population in both the spinach and lettuce. Annihilation rate depends on the dose applied, but at the highest dose tested cols bacterial reduction can reach up to 99.99 percent and 99.99 percent on romaine lettuce on a spinach.
The researchers then conducted tests using biofilms to see how strong strain of salmonella and E.coli can survive the radiation.
Biofilms that contained Salmonella tended to be easily killed by exposure to radiation, while the infected E. coli biofilms tend to be more resistant.
Research shows that different types of specific disease-causing microbes are often able to avoid chemical cleaners. These bacteria are fairly astute ¨ ¨ hiding and make a hole and live in lettuce, spinach or other vegetables and fruits. In other words, the extent of cleanup efforts at the surface alone will not be able to reach this harmful bacteria.
In addition, microbes can organize themselves into a community called a biofilm, which coats the fruit and vegetables and can protect the bacteria from damage. Bacterial community like this can manifest into a variety of harmful bacteria that cause infections such as salmonella or E. coli.
As one solution to overcome this problem, experts from the USDA recommend radiation or irradiation techniques as a replacement procedures are effective in killing pathogenic bacteria. This radiation technique is still under discussion by the U.S. Food and Drug Administration (FDA), especially regarding security aspects as well as long-term impact.
USDA microbiologist, Brendan A Niemira said that it is technically done by radiation or mempaparkan irradiate food to an electron source reactor which will then turn off parasites and destroying pathogens or insects in food.
He stated this technique can reduce the amount of disease caused by infection from the food chain each year.
• When bacteria are protected, whether when they are in leaf or a biofilm - they can not be killed easily. This is the first research to monitor the use of radiation on the bacteria that dwell in the innermost chamber of leaves or shrouded in a biofilm, ¨ bright Niemira.
To see how pathogenic bacteria respond to a variety of cleaning techniques, Niemira and his team conducted experiments in the laboratory. They use leaf lettuce and spinach are then contacted with a liquid containing the bacteria E.coli.
These bacteria are suppressed in such a way to use a vacuum perfusion process to soak into the leaves. The leaves were then washed for three minutes with water, three-minute chemical treatment or irradiation.
After the cleaning process, the leaves are soaked in liquid air-neutral pH and then removed and counted the bacteria content.
The results showed that washing with pure water does not effectively reduce levels of pathogens in both the spinach and lettuce. Washing with liquid sodium hypochlorite also showed no significant decrease in E. coli cells in spinach leaves, although this washing indicated a decrease of less than 90 percent of E. coli in lettuce samples.
Meanwhile, Ionizing radiation, significantly reduced the pathogen population in both the spinach and lettuce. Annihilation rate depends on the dose applied, but at the highest dose tested cols bacterial reduction can reach up to 99.99 percent and 99.99 percent on romaine lettuce on a spinach.
The researchers then conducted tests using biofilms to see how strong strain of salmonella and E.coli can survive the radiation.
Biofilms that contained Salmonella tended to be easily killed by exposure to radiation, while the infected E. coli biofilms tend to be more resistant.
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