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Fates of seeded Escherichia coli O157:H7 and Salmonella on selected fresh culinary herbs during refrigerated storage.

Author(s) : HSU W. Y., SIMONNE A., JITAREERAT P.

Type of article: Article

Summary

Fresh herbs including cilantro, oregano, basil, chive, parsley and rosemary, were inoculated with a 6-strain mixture of E. coli O157:H7 and Salmonella then stored at 4°C. The authors established that both pathogens persisted on the fresh herbs throughout storage periods of up to 24 hours. Prevention of contamination prior to refrigerated storage is therefore essential.

Details

  • Original title: Fates of seeded Escherichia coli O157:H7 and Salmonella on selected fresh culinary herbs during refrigerated storage.
  • Record ID : 2006-3034
  • Languages: English
  • Source: Journal of Food Protection - vol. 69 - n. 8
  • Publication date: 2006/08

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