Fate of Escherichia coli O157:H7 in the presence of indigenous microorganisms on commercially packaged baby spinach, as impacted by storage temperature and time.

摘要: This study investigated the effect of storage temperature and time on survival growth Escherichia coli O157:H7, indigenous microorganisms, changes in product quality packaged baby spinach. Commercial packages spinach within 2 days processing were cut open at one end, sprayed with fine mists E. O157:H7 inoculum, resealed, then stored 1, 5, 8, 12°C for 12 until their labeled best-if-used-by dates. Microbial enumeration evaluation conducted day(s) 0, 3, 6, 9, postinoculation. Spinach held supported significant (P < 0.001) growth, a 1.0-log CFU/g increase 3 postinoculation, which was followed by additional during continued storage. grew slowly when 8°C, 0.01) level reached after 6 However, products 1 5°C, populations declined significantly 0.01 P 0...