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Fate of Escherichia coli O157:H7 in coleslaw during storage.

Author(s) : WU F. M., BEUCHAT L. R., DOYLE M. P., et al.

Type of article: Article

Summary

An outbreak of Escherichia coli O157:H7 infection associated with the consumption of coleslaw in several units of a restaurant chain prompted a study to determine the fate of the pathogen in two commercial coleslaw preparations (pH 4.3 and 4.5) held at 4, 11, and 21 °C for 3 days. An initial population of E. coli O157:H7 did not grow in either coleslaw stored at the three temperatures. Instead, the population of E. coli O157:H7 decreased within 3 days. The greatest reduction in population occurred at 21 °C, whereas only slight decreases occurred at 4 and 11 °C. A pH of 4.3 to 4.5 of coleslaw had little effect on reducing E. coli O157:H7 populations. Results suggest that the tolerance of E. coli O157:H7 to acid pH, not temperature abuse, is a major factor influencing the pathogen's fate in restaurant-prepared coleslaw.

Details

  • Original title: Fate of Escherichia coli O157:H7 in coleslaw during storage.
  • Record ID : 2003-0194
  • Languages: English
  • Source: Journal of Food Protection - vol. 65 - n. 5
  • Publication date: 2002/05
  • Document available for consultation in the library of the IIR headquarters only.

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