Contamination of intact apples after immersion in an aqueous environment containing Escherichia coli O157:H7.

摘要: The extent and location of Escherichia coli O157:H7 contamination after intact apples were immersed in cold (2 degrees C) 1% peptone water containing approximately 3x10(7) CFU/ml was assessed using four apple varieties, Golden Delicious, McIntosh, Red Braeburn. Room temperature refrigerated used to determine the effect differential on E. infiltration. highest levels associated with outer core region apple, followed by skin. Apples subsequently treated immersing them for 1 min 2,000 mg/liter sodium hypochlorite, a 1-min tapwater rinse. This treatment reduced pathogen 1- 3-log cycles but did not eliminate microorganism, particularly from region. While detected inner most apples, warm fruit occasionally internalized pathogen. frequency internalization less when water. Subsequent dye uptake studies Delicious indicated that 6% into solution accumulated via open channels leading blossom end However, occur warmer than apple.