![]() ( 41) do not support the supposition that acidity determines the presence of E. Moreover, the observations of Dingman ( 14, 15) and Zhao et al. The pH and the types of organic acids influence the growth and survival of members of the family Enterobacteriaceae ( 13, 17) nonetheless, fruit juices with pH >3 should be considered potential sources for pathogenic strains of Enterobacteriaceae ( 32). Acidity is an obvious intrinsic factor in apple juice or cider. ![]() These observations suggest that a combination of intrinsic factors in apple juice or cider influence the growth and survival of STEC O157:H7 and other E. However, apples of this cultivar occasionally supported growth after 2 days of incubation and also promoted growth after prolonged storage of the fruit at 4☌ prior to testing. Recently, Dingman ( 15) observed that the growth of STEC O157:H7 in bruised tissue of fresh-picked apples of the McIntosh cultivar was inhibited, in contrast to findings in the tissue of other cultivars. coli contamination and time found by Dingman ( 14). ![]() These observations, however, cannot explain the association between E. coli was introduced into cider during in-plant processing, because the organism was not detected in incoming apples, but was found in 4 of 32 in-line samples and 3 of 17 bottled fresh cider samples ( 35). A recent study involving the hazard analysis of critical control point method suggested that E. ![]() Many sources of contamination, both pre- and postharvest, have been suggested ( 7), including, for example, manured orchards ( 6, 12, 21, 33), recycled flume water used in processing ( 21), and insects that contaminate bruised apple tissue ( 24). coli in apple juice and cider is associated with time. Besides, the period of October and November is not in agreement with the incidence of most STEC O157:H7 infections in humans (regardless of the source) ( 29) and the prevalence of STEC O157:H7 in livestock, both of which are highest in the summer months ( 40). Interestingly, most outbreaks of gastroenteritis in North America caused by STEC O157:H7, Salmonella enterica serovar Typhimurium, or Cryptosporidium parvum, which have been associated with the consumption of unpasteurized apple juice or apple cider, have occurred in the same period of the year ( 6, 9, 11, 12, 22, 38).Īlthough unpasteurized apple cider is a traditional product consumed in the fall, the time frame in which the outbreaks occurred is much narrower than the period of consumption. All contaminated juice was produced from apples harvested between mid-October and mid-November ( 14). coli in the juice and cider was associated with time. coli was found in 11 of 314 apple cider samples produced between mid-August and March in Connecticut ( 14). Although STEC O157:H7 was not recognized as a human pathogen until 1982, it is likely that an apple juice-associated outbreak of hemorrhagic colitis and hemolytic-uremic syndrome caused by STEC had already occurred in 1980 ( 33, 37). In addition, several outbreaks of STEC O157:H7 in North America in the 1990s have been linked to apple juice or apple cider ( 6, 11, 12, 22, 38). Also, some low-pH foods have been involved in STEC O157:H7 infections, including, for example, salami ( 10) and yogurt ( 30). Moreover, direct transmission from shedding animals to humans or from person to person has been described frequently ( 29). Infections with Shiga toxin-producing Escherichia coli (STEC) serotype O157:H7 have been associated with a variety of sources, such as minced beef, dairy products, surface water, and drinking water ( 29).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |