Detection of the foodborne pathogen Escherichia coli O157: H7 in lecture [Lactuca sativa] using the culture method and a nanobiosensor

Date

12-2015

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Katherine Ann C. Israel

Co-adviser

Lilia M. Fernando

Abstract

Food is one of the basic necessities of man. The presence of pathogenic microorganisms in foods is vital because once they enter the body, they can cause some serious diseases. Detection of the presence Escherichia coli O157:H7 was done because it causes acute hemorrhagic diarrhea, abdominal cramps or even death. The main aim of the study is to detect the presence of this pathogen in lettuce samples procured from the supermarket and public market in the locality of Los Banos using the culture method and a nanobiosensor. E. coli O157 H7 was not detected in the culture method and PCR method. Using the same samples, E. coli O157:H7 was detected in the preliminary test using a nanobiosensor. However, optimization of the protocol is recommended.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2015 A127 /E57

Notes

Major in Food Biotechnology

Document Type

Thesis

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