| Autor: |
Ann Charles Vegdahl, Donald W. Schaffner |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Journal of Food Protection, Vol 86, Iss 1, Pp 100023- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
0362-028X |
| DOI: |
10.1016/j.jfp.2022.100023 |
| Popis: |
Escherichia coli O157:H7 expresses extracellular proteins called curli that are essential for surface colonization. Transfer rates of E. coli O157:H7 0018+ (curli+), and 0018- (curli−) from inoculated to noninoculated lettuce pieces during washing were quantified in this study. Romaine lettuce pieces were inoculated with ∼6 log CFU on just the surface, just the cut edges, or both surface and cut edges. Samples were dried for 2 h in a biosafety cabinet and then washed with ten (10) noninoculated lettuce pieces in 500 mL of water for 30 s. The curli− strain was more readily removed (3 log reduction) compared to the curli+ (1 log reduction) when only the lettuce surface was inoculated (p > 0.05). The same was true when only the lettuce piece edge was inoculated (p > 0.05), although the magnitude of the reduction was less. There was no significant difference in reduction of curli+ strain between any of the surfaces. There was a significant difference (p 0.05). When the leaf surface was inoculated, there was about 2 log percent (i.e., close to 100% transfer) into the wash water for both the curli+ and curli− strains. When only the cut edges or surface and edge were inoculated, observed mean transfer rates were lower but not significantly different (p > 0.05). Further research is needed to more fully understand the factors that influence bacterial cross-contamination during the washing of fresh produce. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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