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  1. Pathogenic microorganisms associated with fresh produce.

    Article - En anglais

    The presence of numerous genera of spoilage bacteria, yeasts and molds, and an occasional pathogen on fresh produce has been recognized for many years.

    Several outbreaks of human gastroenteritis have been linked to the consumption of contaminated fresh vegetables and, to a lesser extent, fruits.

    Salads containing raw vegetables have been identified as vehicles of traveler's diarrhea, an illness sometimes experienced by visitors to developing countries.

    Enterotoxigenic Escherichia coli is the most common cause of this illness.

    Enterohemorrhagic E. coli, specifically serotype O157 : H7, has been implicated as the causative agent in an outbreak of gastroenteritis resulting from the consumption of cantaloupes.

    Outbreaks of salmonellosis in humans have been attributed to consumption of contaminated tomatoes, mustard cress, bean sprouts, cantaloupe, and watermelon.

    An onion-associated outbreak of Shigella flexneri gastroenteritis has recently been reported in the United States.

    Outbreaks of human listeriosis have been epidemiologically linked to the consumption of fresh cabbage and lettuce.

    Gastrointestinal illness caused by the consumption of raw vegetable seed sprouts contaminated by Bacillus cereus has been documented.

    Mots-clés Pascal : Survie, Croissance, Décontamination, Epidémiologie, Listériose, Bactériose, Infection, Gastroentérite, Fruit, Légume, Produit frais, Contamination biologique, Pathogène, Bactérie, Appareil digestif pathologie, Intestin pathologie, Estomac pathologie, Homme, Analyse risque, Point critique, Article synthèse, Méthode HACCP

    Mots-clés Pascal anglais : Survival, Growth, Decontamination, Epidemiology, Listeriosis, Bacteriosis, Infection, Gastroenteritis, Fruit, Vegetable, Fresh product, Biological contamination, Pathogenic, Bacteria, Digestive diseases, Intestinal disease, Gastric disease, Human, Risk analysis, Critical point, Review

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 96-0262000

    Code Inist : 002A35B09. Création : 199608.