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Evolution d'Escherichia coli O157:H7 dans la salade de chou entreposée.

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

Auteurs : WU F. M., BEUCHAT L. R., DOYLE M. P., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Fate of Escherichia coli O157:H7 in coleslaw during storage.
  • Identifiant de la fiche : 2003-0194
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 65 - n. 5
  • Date d'édition : 05/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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