Open AccessUse of High Hydrostatic Pressure To Inactivate Escherichia coli O157:H7 and Salmonella enterica Internalized within and Adhered to Preharvest Contaminated Green Onions
Author(s) -
Hudaa Neetoo,
Yingjian Lu,
Changqing Wu,
Haiqiang Chen
Publication year - 2012
Publication title -
applied and environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.552
H-Index - 324
eISSN - 1070-6291
pISSN - 0099-2240
DOI - 10.1128/aem.06810-11
Subject(s) - salmonella enterica , preharvest , escherichia coli , salmonella , hydrostatic pressure , contamination , biology , microbiology and biotechnology , food science , chemistry , bacteria , horticulture , biochemistry , postharvest , ecology , thermodynamics , physics , genetics , gene
Green onions grown in soil and hydroponic medium contaminated with Escherichia coli O157:H7 and Salmonella were found to take up the pathogens in their roots, bulbs, stems, and leaves. Pressure treatment at 400 to 500 MPa for 2 min at 20 to 40°C eliminated both pathogens that were internalized within green onions during plant growth.
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