Partager

Survie et croissance d'Enterobacter sakazakii sur des fruits et légumes frais dans des jus non pasteurisés : influence de la température d'entreposage.

Survival and growth of Enterobacter sakazakii on fresh-cut fruits and vegetables and in unpasteurized juices as affected by storage temperature.

Auteurs : KIM H., BEUCHAT L. R.

Type d'article : Article

Résumé

Enterobacter sakazakii is an emerging foodborne pathogen. Past outbreaks have been linked to infant formulas. The authors investigated the survival and growth of this pathogen on a range of fruits and vegetables stored at 4, 12 or 25°C. Storage at 4°C ensured that populations remained unchanged or decreased. Further work is required in order to characterize the behaviour of this pathogen with respect to packaging and handling practices.

Détails

  • Titre original : Survival and growth of Enterobacter sakazakii on fresh-cut fruits and vegetables and in unpasteurized juices as affected by storage temperature.
  • Identifiant de la fiche : 2006-1324
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 68 - n. 12
  • Date d'édition : 12/2005

Liens


Voir d'autres articles du même numéro (2)
Voir la source

Indexation