Effects of process severity on survival and growth of Escherichia coli and Listeria innocua on minimally processed vegetables.

摘要

Outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes infection have been associated with minimally processed vegetables, including bean sprouts, lettuces, carrots and the cabbages used in coleslaw. This study investigated the effects of different slicing methods on the subsequent growth and survival of Escherichia coli, Listeria innocua and background microflora on modified-atmosphere packaged sliced carrots and lettuces, stored at 8 C. Microorganisms generally grew and survived better on vegetables sliced with blunt knives or machine blades, which caused most damage to cut surfaces. Monitoring of oxygen and carbon-dioxide levels within the packages indicated that the slicing method affected product respiration.