Effects of different levels of acidity of lemon juice on E. coli present on fresh spinach

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dc.contributor.author VenJohn, Shelby
dc.contributor.author Weitlich, M.
dc.contributor.author Smothers, J.
dc.contributor.author Smalley, H.
dc.contributor.author Shearon, C.
dc.contributor.author Sprouse, J.
dc.contributor.author Stange, E.
dc.contributor.author Sparks, H.
dc.contributor.author Jones, Cassandra K.
dc.contributor.author Trinetta, Valentina
dc.date.accessioned 2019-07-31T19:20:14Z
dc.date.available 2019-07-31T19:20:14Z
dc.date.issued 2017-12-08
dc.identifier.uri http://hdl.handle.net/2097/39894
dc.description.abstract Introduction: E. coli is a common microorganism found on various types of common foods such as produce, meat and even flour. If ingested into the body E. coli can cause serious abdominal issues. This study was done to see how acidity of lemon juice affects the growth of E. coli. Purpose: The objective of this study was to investigate whether the acidity of lemon juice at two different levels destroyed E. coli on spinach. a Methods: 100 grams of spinach was inoculated with E.coli and 100 grams was left as a negative control. For three days bags of spinach were stomached and plated on PCA, PDA and McConkey plates. The inoculated spinach was treated with lemon juice, one bag with a pH of 2 and one bag with a pH of 4. The pH of 4 lemon juice was diluted with water to reach that level. The negative control spinach was only stomached and plated on the first two days. Results: In this experiment it was found that the lemon juice with a pH level of 2 did kill the E. coli but the pH 4 lemon juice did not. On the PCA plates there was P value of .002. This is significantly lower than .05 which showed that the numbers were significantly changed with this treatment. pH of 4 barely changed the plate count on all three medias. The P values of different days were also significant. Day three had a lower count on the McConkey plates. Significance: This study was significant because it proved that a low acidity does kill E. coli. This may be important because often salad dressings can have a low acidity or if lemon juice was to be added to a dressing it could kill E. coli.
dc.language.iso en_US
dc.rights This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
dc.rights.uri http://rightsstatements.org/vocab/InC/1.0/
dc.subject Fall 2017
dc.title Effects of different levels of acidity of lemon juice on E. coli present on fresh spinach
dc.type Text
dc.date.published 2017
dc.citation.ctitle Animal Sciences and Industry Undergraduate Research Symposium, Fall 2017
dc.description.conference Animal Sciences and Industry Undergraduate Research Symposium, Fall 2017


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This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). Except where otherwise noted, the use of this item is bound by the following: This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).

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