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Fig. 1 | International Journal of Food Contamination

Fig. 1

From: Assessment of survival of pathogenic bacteria in fresh vegetables through in vitro challenge test

Fig. 1

Bacterial survival assay in chili samples: a Escherichia coli, b Klebsiella spp., c Salmonella spp., d Pseudomonas spp., e Bacillus spp., f Staphylococcus spp., g Listeria spp. and h Vibrio spp. Vegetable samples were processed and the bacterial cells were grown as stated in Materials and Methods. The turbidity of the bacterial culture to be introduced within the samples were adjusted with the standard solution of McFarland (OD600 0.5). After inoculation, the culturable bacterial populations within the chili samples were estimated by measuring the colony forming units per gram of sample (cfu/g) on LB plates at every 24 h up to 15 days

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