Survival and Growth of Foodborne Pathogens in Minimally Processed Vegetables at 4 and 15 degrees C
- Authors
- Tian, Jun-Qi; Bae, Young-Min; Choi, Na-Young; Kang, Dong-Hyun; Heu, Sunggi; Lee, Sun-Young
- Issue Date
- Jan-2012
- Publisher
- WILEY-BLACKWELL
- Keywords
- foodborne pathogen; growth; storage; temperature; vegetable
- Citation
- JOURNAL OF FOOD SCIENCE, v.77, no.1, pp M48 - M50
- Journal Title
- JOURNAL OF FOOD SCIENCE
- Volume
- 77
- Number
- 1
- Start Page
- M48
- End Page
- M50
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/20618
- DOI
- 10.1111/j.1750-3841.2011.02457.x
- ISSN
- 0022-1147
1750-3841
- Abstract
- We conducted this study to investigate the survival and growth of pathogens on fresh vegetables stored at 4 and 15 degrees C. Vegetables (romaine lettuce, iceberg lettuce, perilla leaves, and sprouts) were inoculated with 4 pathogens (Salmonella enterica serovar Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli O157:H7) and stored at 2 different temperatures for different periods of time (3, 6, 9, 12, and 15 d at 4 degrees C and 1, 2, 3, 5, and 7 d at 15 degrees C). Populations of the 4 pathogens tended to increase on all vegetables stored at 15 degrees C for 7 d. Populations of E. coli O157:H7 and S. Typhimurium increased significantly, by approximately 2 log10CFU/g, on loose and head lettuce stored at 15 degrees C for 1 d. No significant differences were observed in the growth of different pathogens on vegetables stored at 4 degrees C for 15 d. E. coli O157:H7 did not survive on sprouts stored at 15 or 4 degrees C. The survival and growth of food pathogens on fresh vegetables were very different depending on the pathogen type and storage temperature.
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Collections - College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
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