Bacteriological Contaminants Detection in Some Consumed Raw Vegetables Based on Spectrometry in Ayacucho Town, Peru

Yauri J.; Lagos M.; Vidalón R.; Cárdenas J.; Jerí K.; Arana L.; Iano Y. · Smart Innovation, Systems and Technologies (2021) · DOI: 10.1007/978-3-030-57566-3_30

Resumen

Humans need to eat foods for growing and getting energy to carry out your daily activities. However, to find quality foods have become difficult because most of them have been cultivated in contaminated environments. So, to detect contaminated foods is a critical issue to care the human health. Being microorganisms the most frequent sour of contamination, it is desirable to have a detector tool for discarding unsanitary foods. In opposite to the traditional, expensive, slow, and invasive microbiological analysis, approaches to quickly detect microorganisms have been proposed. This work presents an approach to use spectrophotometry to detect bacteria in three consumed raw vegetables and expended in Ayacucho tow, Peru. Cultures of lettuce, peppermint, and cilantro irrigated with water with a high presence of Escherichia coli and Thermotolerant coliforms were successfully detected using the measured spectrum from only their stem. Using an SVM classifier, we achieved a detection accuracy rate of 91.89% and Kappa 89.87%, which demonstrates the feasibility of our approach.

Instituciones: Universidad Nacional de San Cristóbal de Huamanga