Elimination of Yersinia enterocolitica by cholorine on fresh tomatoes.
The effect of temperature throughout 18 day-storage and the efficacy of different free chlorine concentrations in washing solutions upon the survival of Yersinia enterocolitica on surface of inoculated fresh tomatoes were studied.
Two virulence plasmid-bearing strains.
A. Y. enterocolitica W1024 0 : 9 - a reference strain - and B. Y. enterocolitica B1 0 : 5 Lis Xz-a strain isolated from food in San Luis, Argentina, were assayed.
Counts of both strains at 6°C did not present significant changes during the first 4 days, but increased until day 15.
Both strains were able to grow on tomatoes stored at 22°C and 35°C. At 22°C maximum values were obtained on days 3 and 4, with a subsequent significant decrease.
Highest counts were obtained at 37°C. No detectable levels of viable cells were observed by using 500 ppm free chlorine washing solution.
Non-inoculated tomatoes were analysed for Y. enterocolitica with negative results.
Zero tolerance for pathogenic Y. enterocolitica strains has been recommended for ready-to-use vegetables.
Therefore, sanitary measures should be taken in the manipulation and storage of fresh tomatoes.
Mots-clés Pascal : Yersiniose, Bactériose, Infection, Homme, Prévention, Désinfection, Aliment, Tomate, Légume, Chloration, Solution, Lavage
Mots-clés Pascal anglais : Yersiniosis, Bacteriosis, Infection, Human, Prevention, Disinfection, Food, Tomato, Vegetable, Chlorination, Solution, Washing
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0482572
Code Inist : 002B05B02F. Création : 22/03/2000.