Survey on the level of Listeria monocytogenes infection on gotu kola and fresh gotu kola juice in Nha Trang, Khanh Hoa province

Gotu kola is often used to make fresh juice without heating. In Nha Trang, gotu kola drinks are usually prepared and refrigerated while being traded. Listeria monocytogenes a bacterium capable of growing at cold temperatures; whereas the pathogenicity low, mortality rate can be up 25 - 30%. Therefore, assessment level L. monocytogenes contamination on raw in during storage is crucial ensure food safety hygiene. This study has shown that prevalence infection cultivated Trang accounted for 15% the samples with an average density 24.2 MPN/g, which grown in wastewater field had highest bacteria. Soaking vegetables a solution of potassium permanganate 10 ppm/10 minutes appeared reduce amount by 56%. During first 6 hours storage, L. monocytogenes in was stable low level. After 24 number bacteria increased tenfold (on sugar) twentyfold with sugar) depending storage temperature. Noticeably, addition sugar juice may have increased growth Test results forty-five samples kola juice sold streets revealed of L. 6.67% bacterial 5.43 MPN/mL. Thus, consumers need pay attention origin manufacturing process crude materials should not use this herbal beverage from after the possibility disease caused monocytogenes.