Abstract:
:An outbreak of Escherichia coli O157:H7 occurred due to the consumption of sweet dumplings in Japan. We examined the survival of E. coli O157:H7 inoculated into several types of sweet dumplings to evaluate the progress of the residual contaminating pathogens after the production or packing processes. For all 4 types of tested typical sweet dumplings, no significant reduction in the viable cell counts of inoculated E. coli O157:H7 (3 log CFU/g) was observed during storage at -20 ℃ and 5 ℃ for 5 weeks. Approximately 1 log CFU/g of reduction was observed after storage for 5 weeks at 10 ℃ and 15 ℃, which corresponded to the growth of the naturally contaminating fungi. Similar results were obtained when we used several types of commercially distributed sweet dumplings. It is of vital importance to prevent the cross contamination of sweet dumplings after the heating process in order to reduce the risk of foodborne illness.
journal_name
Biocontrol Scijournal_title
Biocontrol scienceauthors
Inatsu Y,Ohata Y,Nakamura N,Hosotani Y,Ananchaipattana C,Bari ML,Kawasaki Sdoi
10.4265/bio.20.285subject
Has Abstractpub_date
2015-01-01 00:00:00pages
285-90issue
4eissn
1342-4815issn
1884-0205journal_volume
20pub_type
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