Survival and growth of Listeria monocytogenes and enterohemorrhagic Escherichia coli O157:H7 in minimally processed artichokes

Autor: Sanz Cervera, Susana; Giménez Martínez, Mercedes; Olarte Martínez, Mª. del Carmen

Tipo de documento: Artículo de revista

Revista: Journal of Food Protection.. ISSN: 0362-028X. Año: 2003. Número: 12. Volumen: 66. Páginas: 2203-2209.

JCR:
Edición:
Science  Área: Biotechnology and Applied Microbiology  Quartil: Q2  Lugar área: 42/132  F. impacto: 2,154 
Edición:
Science  Área: Food Science and Technology  Quartil: Q1  Lugar área: 3/94  F. impacto: 2,154 

SCIMAGO:
SJR:
1,161  SNIP: 1,571 

CIRC: GRUPO A

Referencias:

  • Abdul-Raouf, U.M., Beuchat, L.R., Ammar, M.S., Survival and growth of Escherichia coli O157:H7 on salad vegetables (1993) Appl. Environ. Microbiol., 59, pp. 1999-2006
  • Ackers, M., Mahon, B., Leahy, E., Damrow, T., Hutwagner, L., Barrett, T., Bibb, W., Slutsker, L., An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption, western Montana (1996) 36th Interscience Conference on Antimicrobial Agents and Chemotherapy, p. 258. , 15-18 September, New Orleans, La. American Society for Microbiology, Washington, D.C
  • Adams, M.R., Hartley, A.D., Cox, L.J., Factors affecting the efficacy of washing procedures used in the production of prepared salads (1989) Food Microbiol., 6, pp. 69-77
  • Annous, B.A., Sapers, G.M., Mattrazzo, A.M., Riordan, D.C.R., Effectiveness of washing with a commercial flatbed brush washer, using conventional and experimental washing agents, in reducing populations of Escherichia coli on artificially inoculated apples (2001) J. Food Prot., 64, pp. 159-163
  • Aureli, P., Fiorucci, G.C., Caroli, D., Marchiaro, G., Novara, O., Leonello, L., Salmaso, S., An outbreak of febrile gastroenteritis associated with corn contaminated by Listeria monocytogenes (2000) N. Engl. J. Med., 342, pp. 1236-1241
  • Bauernfeind, J.C., Pinkert, D.M., Food processing with added ascorbic acid (1970) Adv. Food Res., 18, pp. 220-315
  • Beuchat, L.R., Pathogenic microorganisms associated with fresh produce (1996) J. Food Prot., 59, pp. 204-216
  • Beuchat, L.R., Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine faeces applied to lettuce and the effectiveness of chlorinated water as disinfectant (1999) J. Food Prot., 62, pp. 845-849
  • Beuchat, L.R., Brackett, R.E., Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging and temperature (1990) J. Food Sci., 55, pp. 755-758
  • Beuchat, L.R., Brackett, R.E., Hao, D.Y., Conner, D.E., Growth and thermal inactivation of Listeria monocytogenes in cabbage and cabbage juice (1986) Can. J. Microbiol., 32, pp. 791-1785
  • Beuchat, L.R., Nail, B.V., Adler, B.B., Clavero, M.R.S., Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw tomatoes and lettuce (1998) J. Food Prot., 61, pp. 1305-1311
  • (2001) Boletín Oficial del Estado, p. 1440. , Real Decreto 3484/2000, de 29 de diciembre, por el que se establecen las normas de higiene para la elaboración, distribución y comercio de comidas preparadas. BOE no. 11 del 12 de enero de 2001, Ministerio de la Presidencia, Madrid
  • Buchanan, R.L., Edelson, S.G., Miller, R.L., Sapers, G.M., Contamination of intact apples after immersion in an aqueous environment containing Escherichia coli: O157:H7 (1999) J. Food Prot., 62, pp. 444-450
  • Burnett, S.L., Beuchat, L.R., Differentiation of viable and dead Escherichia coli O157:H7 cells on and in apple structures and tissues following chlorine treatment (2002) J. Food Prot., 65, pp. 251-259
  • Burnham, J.A., Kendall, P.A., Sofos, J.N., Ascorbic acid enhances destruction of Escherichia coli O157:H7 during home-type drying of apple slices (2001) J. Food Prot., 64, pp. 1244-1248
  • Carlin, F., Nguyen, C., Fate of Listeria monocytogenes on four types of minimally processed green salads (1994) Lett. Appl. Microbiol., 18, pp. 222-226
  • Carlin, F., Nguyen-the, C., Abreu Da Silva, A., Factors affecting the growth of Listeria monocytogenes on minimally processed fresh endive (1995) J. Appl. Bacteriol., 78, pp. 636-646
  • Outbreaks of Escherichia coli O157:H7 infection associated with eating alfalfa sprouts - Michigan and Virginia, June-July 1997 (1997) Morb. Mortal. Wkly. Rep., 46, pp. 741-745
  • Del Rosario, B.A., Beuchat, L.R., Survival and growth of enterohemorrhagic Escherichia coli O157:H7 in cantaloupe and watermelon (1995) J. Food Prot., 58, pp. 105-107
  • Doyle, M.P., Fruit and vegetable safety: Microbiological considerations (1990) Hort. Sci., 25, pp. 1478-1482
  • Dziezak, J.D., Preservative system in fruits, antioxidants and antimicrobial agents (1986) Food Technol., 40, pp. 94-136
  • Farber, J.M., Wang, S.L., Cai, Y., Zhang, S., Changes in populations of Listeria monocytogenes inoculated on packaged fresh cut vegetables (1998) J. Food Prot., 61, pp. 192-195
  • Francis, G.A., O'Beirne, D., Effects of gas atmosphere, antimicrobial dip and temperature on the fate of Listeria innocua and Listeria monocytogenes on minimally processed lettuce (1997) Int. J. Food Sci., 32, pp. 141-151
  • Garg, N., Curey, J.J., Splittstoesser, D.F., Effect of processing conditions on the microflora of fresh-cut vegetables (1990) J. Food Prot., 53, pp. 701-703
  • Giannuzzi, L., Zaritzky, N.E., Chemical preservatives action on microbial growth in a model system of refrigerated prepeeled potatoes (1993) J. Food Prot., 56, pp. 801-807
  • Giménez, M., Olarte, C., Sanz, S., Lomas, C., Echávarri, J.F., Ayala, F., Relation between spoilage and microbial quality in minimally processed artichoke packaged with different films (2003) J. Food Microbiol., 20, pp. 231-242
  • Gnanou Besse, N., Influence of various environmental parameters and of detection procedures on the recovery of stressed L. monocytogenes: A review (2002) Food Microbiol., 19, pp. 221-234
  • Gravani, R., Incidence and control of Listeria in food processing facilities (1999) Listeria, Listeriosis and Food Safety, 2nd Ed., pp. 657-709. , E. T. Ryser and E. H. Marth (ed.), Marcel Dekker, New York
  • Guerra, M.M., McLauchlin, J., Bernardo, F.A., Listeria in ready-to-eat and unprocessed foods produced in Portugal (2001) Food Microbiol., 18, pp. 423-429
  • Han, Y., Linton, R.H., Nielsen, S.S., Nelson, P.E., A comparison of methods for recovery of chlorine dioxide-injured Escherichia coli O157:H7 and Listeria monocytogenes (2002) Food Microbiol., 19, pp. 201-210
  • Hao, Y.Y., Brackett, R.E., Growth of Escherichia coli O157:H7 in modified atmosphere (1993) J. Food Prot., 61, pp. 330-332
  • Hendricks, M.T., Hotchkiss, J.M., Influence of carbon dioxide on the growth of Pseudomonas fluorescens and Listeria monocytogenes in aerobic atmospheres (1997) J. Food Prot., 60, pp. 1548-1552
  • Hotchkiss, J.M., Banco, M.J., Influence of new packaging technologies on the growth of microorganisms in produce (1992) J. Food Prot., 55, pp. 815-820
  • Organic food (1999) Int. Food Saf. News, 8, pp. 2-6
  • (1978) Microorganisms in Foods. 1. Their Significance and Methods of Enumeration, 2nd Ed., , University of Toronto Press, Toronto
  • Intestinally pathogenic E. coli (1996) Microorganisms in Foods 5. Characteristics of Microbial Pathogens, pp. 126-140. , Aspen Publishers, Gaithersburg, Md
  • Lamikanra, O., Watson, M.A., Effects of ascorbic acid on peroxidase and polyphenoloxidase activities in fresh cut cantaloupe melon (2001) J. Food Sci., 66, pp. 1283-1286
  • Lee, S.Y., Yun, K.-M., Fellman, J., Kang, D.-H., Inhibition of Salmonella typhimurium and Listeria monocytogenes in mung bean sprouts by chemical treatment (2002) J. Food Prot., 65, pp. 1088-1092
  • Lee, Y.-L., Thrupp, L., Owens, J., Cesario, T., Shanbrom, E., Bactericidal activity of citrate against Gram-positive cocci (2001) Lett. Appl. Microbiol., 33, pp. 349-351
  • McWatters, K.H., Doyle, M.P., Walker, S.L., Rimal, A.P., Venkitanarayanan, K., Consumer acceptance of raw apples treated with an antibacterial solution designed for home use (2002) J. Food Prot., 65, pp. 106-110
  • Mossel, D.A.A., Corry, J.E.L., Strujik, C.D., Baird, R.M., (1995) Essentials of the Microbiology of Foods. A Textbook for Advanced Studies, , John Wiley and Sons, Chichester, UK
  • Nguyen-the, C., Carlin, F., The microbiology of minimally processed fresh fruits and vegetables (1994) Crit. Rev. Food Sci. Nutr., 34, pp. 371-401
  • Park, C.-M., Hung, Y.-C., Doyle, M.P., Ezeike, G.O.I., Kim, C., Pathogen reduction and quality lettuce treated with electrolyzed oxidizing and acidified chlorinated water (2001) J. Food Sci., 66, pp. 1369-1372
  • Sanz, S., Giménez, M., Olarte, C., Lomas, C., Portu, J., Effectiveness of chlorine washing disinfection and effects on the appearance of artichoke and borage (2002) J. Appl. Microbiol., 93, pp. 986-993
  • Tompkin, R.B., Control of Listeria monocytogenes in the food-processing environment (2002) J. Food Prot., 64, pp. 709-725
  • Ukuku, D.O., Fett, W., Behavior of Listeria monocytogenes inoculated on cantaloupe surfaces and efficacy of washing treatments to reduce transfer from rind to fresh-cut pieces (2002) J. Food Prot., 65, pp. 924-930
  • Uyttendaele, M., Jozwik, E., Tutenel, A., De Zutter, L., Uradzinski, J., Pierard, D., Debevere, J., Effect of acid resistance of Escherichia coli O157:H7 on efficacy of buffered lactic acid to decontaminate chilled beef tissue and effect of modified atmosphere packaging on survival of Escherichia coli O157:H7 on red meat (2001) J. Food Prot., 64, pp. 1661-1666
  • Whitaker, J.R., Polyphenol oxidase (1972) Principles of Enzymology for the Food Sciences, pp. 571-582. , Marcel Dekker, New York
  • Wu, F.M., Beuchat, L.R., Doyles, M.P., Garret, V., Wells, J.G., Swaminathan, B., Fate of Escherichia coli O157:H7 in coleslaw during storage (2002) J. Food Prot., 65, pp. 845-847
  • Yommi, A., Giletto, C., Horvitz, S., López Camelo, A., Effects of temperature and semi-permeable films on quality of stored artichokes (Cynara scolymus L.) (2001) Acta Hort., 533, pp. 619-620
  • Zhao, T., Doyle, M.P., Zhao, P., Blake, P., Wu, F.-M., Chlorine inactivation of Escherichia coli O157:H7 in water (2001) J. Food Prot., 64, pp. 1607-1609