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Survival of Salmonella spp. and Escherichia coli O157:H7 on fresh and frozen strawberries.

Author(s) : KNUDSEN D. M., YAMAMOTO S. A., HARRIS L. J.

Type of article: Article

Summary

Fresh strawberries were inoculated with several strains of Salmonella or Escherichia coli O157:H7, dried then stored in closed containers at 5 or 24 °C. Sliced strawberries were frozen at -20 °C. At 5 °C, populations of both pathogens remained constant on cut surfaces and decreased on intact surfaces. Following 30 days at -20 °C, the E. coli population had declined.

Details

  • Original title: Survival of Salmonella spp. and Escherichia coli O157:H7 on fresh and frozen strawberries.
  • Record ID : 2002-1389
  • Languages: English
  • Source: Journal of Food Protection - vol. 64 - n. 10
  • Publication date: 2001/10
  • Document available for consultation in the library of the IIR headquarters only.

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