Survival of Escherichia coli O157:H7 on Strawberry Fruit and Reduction of the Pathogen Population by Chemical Agents

摘要

Survival of Escherichia coli O157:H7 was studied on strawberry, a fruit that is not usually washed during production, harvest, or postharvest handling. Two strains of the bacteria were tested separately on the fruit surface or injected into the fruit. Both strains of E. coli O157:H7 survived externally and internally at 23 deg. C for 24 h and at 10, 5, and - 20 deg. C for 3 days. The largest reduction in bacterial population occurred at - 20 deg. C and on the fruit surface during refrigeration. In all experiments, The bacteria inside the fruit either survived as well as or better than bacteria on the surface, and ATCC 43895 frequently Exhibited greater survival than did ATCC 35150.