ABSTRACT: Impact of vacuum cooling on Escherichia coli O157:H7 infiltration into lettuce tissue - (Applied and Environmental Microbiology, May 2008, p. 31383142 Vol. 74, No. 10)
May 13, 2008 – 4:52 pmApplied and Environmental Microbiology, May 2008, p. 31383142 Vol. 74, No. 10
Vacuum cooling is a common practice in the California leafy green industry. This study addressed the impact of vacuum cooling on the infiltration of Escherichia coli O157:H7 into lettuce as part of the risk assessment responding to the E. coli O157:H7 outbreaks associated with leafy green produce from California. Vacuum cooling significantly increased the infiltration of E. coli O157:H7 into the lettuce tissue (2.65E_06 CFU/g) compared to the nonvacuumed condition (1.98E_05 CFU/g). A stringent surface sterilization and quadruple washing could not eliminate the internalized bacteria from lettuce. It appeared that vacuuming forcibly changed the structure of lettuce tissue such as the stomata, suggesting a possible mechanism of E. coli O157:H7 internalization. Vacuuming also caused a lower reduction rate of E. coli O157:H7 in stored lettuce leaves than that for the nonvacuumed condition.
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