Share

Survival and growth of Escherichia coli O157:H7 on broccoli, cucumber, and green pepper.

Author(s) : RICHERT K. J., ALBRECHT J. A., BULLERMAN L. B., et al.

Type of article: Article

Summary

The objective was to observe the growth pattern of a mixed culture containing three strains of Escherichia coli O157:H7 inoculated onto broccoli, cucumbers, and green peppers. Produce was inoculated at a high level (1 million CFU/g), and a low level (1000 CFU/g). After inoculation, whole and chopped produce was held at 15 °C for 7 days or at 4 °C for 14 days. Chopped vegetables at 4 °C were held on ice to simulate salad bar conditions. Results indicate that E. coli O157:H7 can survive on produce held at 4 °C and maintain initial levels or grow at 15 °C.

Details

  • Original title: Survival and growth of Escherichia coli O157:H7 on broccoli, cucumber, and green pepper.
  • Record ID : 2001-0326
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 20 - n. 1
  • Publication date: 2000/01
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing