Survival and growth of Vibrio cholerae 01, Salmonella typhi, and Escherichia coli O157:H7 in alfalfa sprouts

被引：49

作者：

Castro-Rosas, J ^{[1
]}

Escartín, EF ^{[1
]}

机构：

[1] Univ Autonoma Queretaro, Fac Quim, Queretaro 76010, Qro, Mexico

来源：

JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 01期

关键词：

alfalfa sprouts; food safety; Salmonella typhi; Vibrio cholerae; E.coli O157 : H7;

D O I：

10.1111/j.1365-2621.2000.tb15973.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The survival and growth of Vibrio cholerae O1, Salmonella typhi, and Escherichia coli O157:H7 during germination and sprouting of disinfected alfalfa seeds and alfalfa sprouts was determined. All pathogens showed ability to grow during germination and sprouting, reaching counts of approximately 6.0 log(10) CFU/g after 24 h. No growth was observed for any pathogen when the sprouts were inoculated after 24 h of seed germination. At this time, the background microflora was abundant. Numbers of pathogens inoculated on alfalfa sprouts decreased less than 1 log10 CFU/g over 15 d of refrigeration. Alfalfa sprouts can be an important factor contributing to the endemicity for typhoid fever and cholera in Mexico.

引用

页码：162 / 165

页数：4

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