Fates of Seeded Escherichia coli O157:H7 and Salmonella on Selected Fresh Culinary Herbs during Refrigerated Storage
The fates of seeded Escherichia coli O157:H7 and Salmonella on selected fresh culinary herbs were evaluated at a refrigerated temperature (4°C). Fresh herbs, including cilantro, oregano, basil, chive, parsley, and rosemary, were inoculated with six-strain mixtures
of E. coli O157:H7 and Salmonella, and the microbial populations were monitored at 1, 5, 11, 16, 19, and 24 days. For both pathogens, a significant decrease in the population (P < 0.0001) occurred within the first 5 days of storage (<0.8 log). Both pathogens remained
the highest on cilantro and the lowest on rosemary (P < 0.0001). Storage time had a significant effect on the survival of E. coli O157:H7; populations declined as storage time progressed. Although storage of cilantro, basil, and chive was terminated after 19 days because of
deteriorated quality, significant numbers of both pathogens were recovered from the remaining fresh herbs after 24 days of storage. The results showed that both bacteria were extremely persistent on all test herbs under the test conditions. The results also reinforce the concept that, once
contaminated, bacterial pathogens can persist on fresh herbs throughout a normal distribution time.
Document Type: Research Article
Department of Family, Youth and Community Sciences, 3028 McCarty Hall, P.O. Box 110310, University of Florida, Gainesville, Florida 32611-0310, USA
Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Thung-Kru, Bang-Mod, Bangkok, Thailand 10140
Publication date: August 1, 2006
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