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    Susceptibility of Klebsiella pneumoniae on coriander leaves to liquid- and vapor-phase ethanol
    (2016-04-03)
    Krusong, Warawut
    ;
    Pornpukdeewatana, Soisuda
    ;
    Teerarak, Montinee
    The bio-control of ethanol on Klebsiella pneumoniae on fresh coriander leaves for significantly reducing consumer health risk was investigated. Washed and sterilized leaves of coriander were inoculated with K. pneumoniae cultured in Trypticase Soy broth. Susceptibility of the K. pneumoniae to liquid- and evaporated vapor-phase ethanol (EVE) was then examined in vitro. Complete inhibition of K. pneumoniae was found with 18% (v/v) liquid ethanol. Exposure for 15 min to EVE (9.00 ± 0.8 mmol L<sup>-1</sup>) completely destroyed K. pneumoniae (4.04 ± 0.02 log CFU/ml) spread on Mueller Hilton agar at 30 ± 2°C. The effect of EVE with and without evaporated water vapor (EWV) on the susceptibility of K. pneumoniae on fresh coriander leaves was examined. While exposure to EVE affected the survival of K. pneumoniae, the degree of reduction depended on both the inoculation level and the EWV. Complete reduction of K. pneumoniae was achieved for the low inoculation level by EVE alone (37 ± 2% relative humidity; RH) but susceptibility was reduced with EWV (high RH; 80 ± 2%). Scanning electron microscope (SEM) images of inoculated coriander leaves confirm the effects of EVE in reducing levels of K. pneumoniae. Exposure to EVE alone proved an effective bio-control for K. pneumoniae on fresh coriander leaves.
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    Liquid and vapor-phase vinegar reduces Klebsiella pneumoniae onfresh coriander
    (2015-04-01)
    Krusong, Warawut
    ;
    Teerarak, Montinee
    ;
    Laosinwattana, Chamroon
    Samples of fresh coriander were sourced from several markets in the Ladkrabang and Minburi areas of Bangkok, Thailand. These were examined in the laboratory for fecal coliform contamination. The bacterium Klebsiella pneumoniae was the predominant contaminant in 48.5-84.0% of the 30 samples tested. Inhibition of surface contaminations of K.pneumoniae by vinegar was measured invitro for either liquid-or vapor-phase exposures. For liquid-phase exposure, levels above 2.4% (v/v) acetic acid (AA) completely inhibited K.pneumoniae. After 50min of vapor-phase exposure, 8% AA completely inhibited K.pneumoniae spread on Mueller Hilton agar (4.10±0.04logCFU/ml, 30±2°C, 80±2% RH). Reduction of K.pneumoniae contamination on fresh coriander leaves using vinegar vapor was also examined. The effectiveness of inhibition was related to the level of K.pneumoniae inoculation, with vinegar vapor being shown to be an effective control agent for surface contaminations on fresh coriander so reducing the potential health risks to consumers.