Survival of Inoculated Campylobacter jejuni and Escherichia coli O157:H7 on Kale During Refrigerated Storage.

Autor:	Bywater A; Virgnia Tech, Department of Food Science and Technology, 1230 Washington St, Blacksburg, VA 24061, USA., Alexander K; Virgnia Tech, Department of Fisheries and Wildlife, 310 W Campus Dr, Blacksburg, VA 24061, USA., Eifert J; Virgnia Tech, Department of Food Science and Technology, 1230 Washington St, Blacksburg, VA 24061, USA., Strawn LK; Virgnia Tech, Department of Food Science and Technology, 1230 Washington St, Blacksburg, VA 24061, USA., Ponder MA; Virgnia Tech, Department of Food Science and Technology, 1230 Washington St, Blacksburg, VA 24061, USA. Electronic address: mponder@vt.edu.
Jazyk:	angličtina
Zdroj:	Journal of food protection [J Food Prot] 2023 Mar; Vol. 86 (3), pp. 100042. Date of Electronic Publication: 2023 Jan 13.
DOI:	10.1016/j.jfp.2023.100042
Abstrakt:	Campylobacter and pathogenic Escherichia coliillnesses have been attributed to the consumption of fresh produce. The leafy green, kale, is increasingly consumed raw. In comparison to other leafy greens, kale has a longer shelf-life. Due to the extended shelf-life of kale, it is warranted to examine the survival of pathogenic Campylobacter jejuni and E. coli O157:H7 inoculated on the surface of kale stored in a controlled environment at 4 ± 1.4°C, and average humidity of 95 ± 1.9% over a 23-day period. At predetermined time points (days 0, 1, 2, 3, 5, 7, 9, 11, 13, 15, 17, 19, and 21), inoculated kale was destructively sampled and the surviving bacteria determined by serial dilution and plating onto Tryptic soy agar, Charcoal cefoperozone deoxycholate agar, and Eosin methylene blue for total aerobic bacteria, C. jejuni, and E. coli O157:H7, respectively. Enrichment and PCR were used for detection when pathogens were not detected using serial dilution and plating. Aerobic heterotrophic bacteria increased over the 23-day period, in contrast, significant declines in the inoculated pathogens were observed. Inoculated E. coli O157:H7 survived longer on kale (up to 19 d); in comparison, C. jejuni was undetectable by day 13 using enrichment and PCR or plating. In conclusion, C. jejuni and E. coli O157:H7 declined on fresh kale over time when held at refrigerated temperatures but were still detected during the majority of the time when the kale would likely still be considered edible by consumers. Competing Interests: Declaration of Competing Interests The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023 The Author(s). Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
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