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Survie de Shigella sonnei sur le persil et méthodes de désinfection.

Fate of Shigella sonnei on parsley and methods of disinfection.

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

Type d'article : Article

Résumé

Outbreaks of shigellosis associated with chopped parsley used as a garnish for foods occurred in four states in the US and in two Canadian provinces in 1998. This prompted a study to determine survival and growth characteristics of Shigella sonnei inoculated onto raw parsley. Two inoculum levels were applied to parsley leaves, portions of which were then chopped. Inoculated whole and chopped parsley leaves were held at 4 or 21 °C for up to 14 days. These studies revealed that S. sonnei could grow rapidly on chopped parsley held at ambient temperature and remain viable for at least 14 days at 4 °C. Treatment of contaminated parsley with vinegar or chlorinated water offers a simple method to reduce markedly or eliminate the pathogen in food-service or home settings.

Détails

  • Titre original : Fate of Shigella sonnei on parsley and methods of disinfection.
  • Identifiant de la fiche : 2001-1457
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 5
  • Date d'édition : 05/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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