Temperature Influence Bacterial Residual of Escherichia Coli Associated with Lettuce

Bacterial contamination is one of the most concern for food safety control in supply chain of fresh vegetables. The bacterial residual is available to be used for expression of the potential risk. Select Escherichia coli 1.1187 as a target to simulate bacterial contamination associated with lettuce. By meant of detection in front and afterwards of clean with citric acid solution and sterile water, it is measured the bacterial growth and residual within 70 hrs cultures at different temperature. The results show that temperature plays positive impact with the population and rate of bacterial residual significantly. The bacterial residual rate at 4 degrees C, 10 degrees C, 24 degrees C and 37 degrees C reach 11.9%, 15.8%, 18.8% and 22.1% respectively; and the accumulated residual rate reach 6.1%, 17.6%, 89.4% and 125.8% respectively.