Comparison of sample preparation methods for recovering Salmonella from raw fruits, vegetables, and herbs

Journal of Food Protection

Volumn 64, Issue 10, 2001, Pages 1459-1465

  Burnett, A B ^a   Beuchat, L R ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL ACTIVITY; BACTERIUM DETECTION; COLONY FORMING UNIT; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; HOMOGENIZATION; INOCULATION; MICROBIAL CONTAMINATION; PH; PLATING MEDIUM;

BACTERIA (MICROORGANISMS); SALMONELLA;

EID: 0034793376     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.10.1459     Document Type: Article

References (27)

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4. Development of a proposed standard method for assessing the efficacy of fresh produce sanitizers
5. Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce
6. Incidence of germicide sensitivity of Salmonella typhi and Vibrio cholerae Ol in alfalfa sprouts
7. Bacteriological quality assessment of fresh marketed lettuce and fennel
8. Contamination of fresh vegetables during cultivation and marketing
9. Growth of Salmonella spp. in cantaloupe, watermelon, and honeydew melons
10. PCR detection of Salmonella enterica serotype Montevideo in and on raw tomatoes using primers derived from hilA
11. Efficacy of chlorine and heat treatment in killing Salmonella stanley inoculated onto alfalfa seeds and growth and survival of the pathogen during sprouting and storage
12. Inhibition of foodborne pathogens by thymol, eugenol, menthol and anethole
13. Attachment and growth of Salmonella Chester on apple fruits in vivo response of attached bacteria to sanitizer treatments
14. Bactericidal activity of isothiocyanate against pathogens on fresh produce
15. Transfer of Salmonella montevideo onto the interior surfaces of tomatoes by cutting
16. Fresh and processed fruits
17. Sampling plans, sample collection, shipment, and preparation for analysis
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19. Fresh and processed vegetables
20. Assessment of the microbiological quality of ready-to-use vegetables for health-care food services
21. Survival of Salmonella hadar after washing disinfection of minimally processed spinach
22. Sensitivity of some common foodborne bacteria to the spices sage, rosemary and allspice
23. Assessment of the microbiological quality and wash treatments of lettuce in university restaurants
24. Survival and growth of Salmonella baildon in shredded lettuce and diced tomatoes, and effectiveness of chlorinated water as a sanitizer
25. Salmonella contamination associated with bacterial soft rot of fresh fruits and vegetables in the marketplace
26. Fate of Salmonella montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine