Introduction: Enteroaggregative Escherichia coli (EAEC) and Vibrio cholerae are common bacteria that infect people in developing countries. Nowadays, food preservation by freezing and refrigeration are very common practices that extend the shelf life of food products. Unfortunately, EAEC and V. cholerae are suspected to survive at low temperatures. Methodology: Various foods and beverages used as samples were artificially inoculated with EAEC and V. cholerae pure colonies and incubated at room temperature (27°C), refrigeration temperature (4°C), and frozen temperature (-20°C) for one week, two weeks, one month, two months, and three months. The survival of these bacteria was confirmed by polymerase chain reaction (PCR) with specific primers to detect their virulence genes (aggR for EAEC and toxR for V. cholerae) that represent the presence of these bacteria. Results: This study showed that EAEC was able to survive in all food samples used in this study for at least three months under room temperature, refrigeration temperature, and frozen temperature. V. cholerae had poor survival in almost all food samples over two months under room temperature and over three months under refrigeration temperature. V. cholerae was able to survive in all food samples for at least three months under frozen temperature. Conclusions: The survival of EAEC and V. cholerae in this study should increase our awareness of how hazardous these bacteria are. Therefore, in order to improve food safety and hygiene, advanced preservation and sterilization methods should be discovered to prevent contamination with and survival of EAEC and V. cholerae.
The purpose of this research is to understand the effect of perceived value, brand image, and trust to Customers' Loyalty. The research design is based on descriptive method and the data was collected through primary data with five Likert-Scales questionaire. The samples of this research are customer who use one of the LCC flight service at least 2 times in 3 months. Convenience sampling method was used in order to gather data. Out of 200 questioners, 167 questioners were computed with SPSS to give the results. This research about The Effect of Perceived Value, Brand Image, and Trust to Customers' Loyalty can be concluded that Customers' loyalty is affected positively by the perceived value, brand image, and trust. Thus, the company should improve their perceived value, brand image, and trust to maintain and increase their customer's loyalty.
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