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Survie et croissance d'Escherichia coli O157:H7 sur les brocolis, concombres et poivrons verts.

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

Auteurs : RICHERT K. J., ALBRECHT J. A., BULLERMAN L. B., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Survival and growth of Escherichia coli O157:H7 on broccoli, cucumber, and green pepper.
  • Identifiant de la fiche : 2001-0326
  • Langues : Anglais
  • Source : Dairy Food environ. Sanit. - vol. 20 - n. 1
  • Date d'édition : 01/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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