Figure 1. Bacterial Survival of in Gala (A - F) and Golden Delicious (G - L) apple samples. The turbidity of bacterial culture (A, G: Escherichia coli, B, H: Klebsiella spp., C, I: Staphylococcus spp., D, J: Psuedomonas spp., E, K: Salmonella spp., F, L: Aeromonas spp.) were adjusted with the standard solution of McFarland (OD600 0.5) and then inoculate into the processed apple samples as described in Materials and Methods. Bacterial enumeration was done by the determination of colony forming units per gram of samples (cfu/g) on LB plates at every 24 hours interval up to 15 days. Experiments were performed 3 times independently and the results were reproducible. One representative data have been shown


Microbiological Profiling of Imported Apples and Demonstration of Bacterial Survival Capacity through in vitro Challenge Test

Nour Fatema, Mrityunjoy Acharjee, Rashed Noor

American Journal of Microbiological Research. 2013, 1(4), 98-104 doi:10.12691/ajmr-1-4-6