144 Modern Food Microbiology
(n = 4); two each for cantaloupes and potato salad; and one each for coleslaw, lettuce, parsley, blackberries, and vegetable salad.
42 Seven outbreaks were caused by Salmonella spp. followed by Cyclospora
cayetanensis. Two outbreaks each were caused by E. coli 0157:H7 and a calicivirus; and one each by
L. monocytogenes, Shigella sonnei, and Staphylococcus aureus. The four protozoan outbreaks were
traced to imported blackberries and raspberries, and each of the seven salmonellae outbreaks was
caused by a different serovar.
42
Among fruit juices that have served as vehicles of foodborne illness, apple juice is the most common
(single outbreaks contaminated with salmonellae, E. coli 0157:H7, and Cryptosporidium parvum).
Coconut milk has been the vehicle for a Vibrio cholerae outbreak.
11
Because coleslaw has been incriminated in an outbreak of E. coli 0157:H7 food poisoning, a
study was undertaken to determine the residence time of this pathogen in the product. Two coleslaw
preparations of pH 4.53 and 4.5 were inoculated with 5.31 log 10 cfu/g and held for 3 days at 4, 11, and
21
◦ C.
62 No growth of the pathogen was detected at either temperature, rather there was a decrease of
0.4–0.5 log 10 cfu/g in cell numbers at 21
◦ C. The investigators speculated that the decrease may have
been due, at least in part, to competition by the normal biota.
62
Intestinal viruses are not uncommon on fresh produce, and they often originate from the wash
water used. Among the most common are the noroviruses (see Chapter 31). Hepatitis A and E along
with rotavirus and astrorvirus may be expected when polluted water is used as is the case with any
gastrointestinal illness agent. More information on intestinal viruses can be found in Chapter 31, and
an extensive review of viruses and fresh produce is that of Seymour and Appleton.
43
For a review of infections from the consumption of seed sprouts, see Taormina et al.
54 and NACM.
31
The latter report was produced by the National Advisory Committee on Microbiological Criteria for
Foods (in the United States), and it covers not only sprout-associated diseases, but many other aspects
associated with these products from farm to table.
REFERENCES
1. Andrews, W.H., P.B. Mislivec, C.R. Wilson, V.R. Bruce, P.L. Poelma, R. Gibson, M.W. Trucksess, and K. Young. 1982.
Microbial hazards associated with bean sprouting. J. Assoc. Off. Anal. Chem. 65:241–248.
2. Argueta, C., S. Yoder, A.E. Holtzman, T.W. Aronson, N. Glover, G.G.W. Berlin, G.N. Stelma Jr., S. Froman, and P.
Tomasek. 2000. Isolation and identification of nontuberculous mycobacteria from foods as possible exposure sources. J.
Food Protect. 63:930–933.
3. Austin, J.W., K.L. Doss, B. Blanchfield, and J.M. Farber. 1998. Growth and toxin production by Clostridium botulinum on
inoculated fresh-cut packaged vegetables. J. Food Protect. 61:324–328.
4. Babic, I.,S. Roy, A.E. Watada, and W.P. Wergin. 1996. Changes in microbial populations on fresh cut spinach. Int. J. Food
Microbiol. 31:107–119.
5. Bernard, R.J., A.P. Duran, A. Swartzentruber, A.H. Schwab, B.A. Wentz, and R.B. Read, Jr. 1982. Microbiological quality
of frozen cauliflower, corn, and peas obtained at retail markets. Appl. Environ. Microbiol. 44:54–58.
6. Beuchat, L.R. 1996. Pathogenic microorganisms associated with fresh produce. J. Food Protect. 59:204–216.
7. Beuchat, L.R., and R.E. Brackett. 1991. Behavior of Listeria monocytogenes inoculated into raw tomatoes and processed
tomato products. Appl. Environ. Microbiol. 57:1367–1371.
8. Beuchat, L.R., and R.E. Brackett. 1990. Inhibitory effects of raw carrots on Listeria monocytogenes. Appl. Environ.
Microbiol. 56:1734–1742.
9. Brackett, R.E. 1987. [Fungal spoilage of] vegetables and related products. In Food and Beverage Mycology, 2nd ed.,
129–154, ed. L.R. Beuchat. New York: Kluwer Academic Publishers.
10. Brocklehurst, T.F., C.M. Zaman-Wong, and B.M. Lund. 1987. A note on the microbiology of retail packs of prepared salad
vegetables. J. Appl. Microbiol. 63:409–415.
(n = 4); two each for cantaloupes and potato salad; and one each for coleslaw, lettuce, parsley, blackberries, and vegetable salad.
42 Seven outbreaks were caused by Salmonella spp. followed by Cyclospora
cayetanensis. Two outbreaks each were caused by E. coli 0157:H7 and a calicivirus; and one each by
L. monocytogenes, Shigella sonnei, and Staphylococcus aureus. The four protozoan outbreaks were
traced to imported blackberries and raspberries, and each of the seven salmonellae outbreaks was
caused by a different serovar.
42
Among fruit juices that have served as vehicles of foodborne illness, apple juice is the most common
(single outbreaks contaminated with salmonellae, E. coli 0157:H7, and Cryptosporidium parvum).
Coconut milk has been the vehicle for a Vibrio cholerae outbreak.
11
Because coleslaw has been incriminated in an outbreak of E. coli 0157:H7 food poisoning, a
study was undertaken to determine the residence time of this pathogen in the product. Two coleslaw
preparations of pH 4.53 and 4.5 were inoculated with 5.31 log 10 cfu/g and held for 3 days at 4, 11, and
21
◦ C.
62 No growth of the pathogen was detected at either temperature, rather there was a decrease of
0.4–0.5 log 10 cfu/g in cell numbers at 21
◦ C. The investigators speculated that the decrease may have
been due, at least in part, to competition by the normal biota.
62
Intestinal viruses are not uncommon on fresh produce, and they often originate from the wash
water used. Among the most common are the noroviruses (see Chapter 31). Hepatitis A and E along
with rotavirus and astrorvirus may be expected when polluted water is used as is the case with any
gastrointestinal illness agent. More information on intestinal viruses can be found in Chapter 31, and
an extensive review of viruses and fresh produce is that of Seymour and Appleton.
43
For a review of infections from the consumption of seed sprouts, see Taormina et al.
54 and NACM.
31
The latter report was produced by the National Advisory Committee on Microbiological Criteria for
Foods (in the United States), and it covers not only sprout-associated diseases, but many other aspects
associated with these products from farm to table.
REFERENCES
1. Andrews, W.H., P.B. Mislivec, C.R. Wilson, V.R. Bruce, P.L. Poelma, R. Gibson, M.W. Trucksess, and K. Young. 1982.
Microbial hazards associated with bean sprouting. J. Assoc. Off. Anal. Chem. 65:241–248.
2. Argueta, C., S. Yoder, A.E. Holtzman, T.W. Aronson, N. Glover, G.G.W. Berlin, G.N. Stelma Jr., S. Froman, and P.
Tomasek. 2000. Isolation and identification of nontuberculous mycobacteria from foods as possible exposure sources. J.
Food Protect. 63:930–933.
3. Austin, J.W., K.L. Doss, B. Blanchfield, and J.M. Farber. 1998. Growth and toxin production by Clostridium botulinum on
inoculated fresh-cut packaged vegetables. J. Food Protect. 61:324–328.
4. Babic, I.,S. Roy, A.E. Watada, and W.P. Wergin. 1996. Changes in microbial populations on fresh cut spinach. Int. J. Food
Microbiol. 31:107–119.
5. Bernard, R.J., A.P. Duran, A. Swartzentruber, A.H. Schwab, B.A. Wentz, and R.B. Read, Jr. 1982. Microbiological quality
of frozen cauliflower, corn, and peas obtained at retail markets. Appl. Environ. Microbiol. 44:54–58.
6. Beuchat, L.R. 1996. Pathogenic microorganisms associated with fresh produce. J. Food Protect. 59:204–216.
7. Beuchat, L.R., and R.E. Brackett. 1991. Behavior of Listeria monocytogenes inoculated into raw tomatoes and processed
tomato products. Appl. Environ. Microbiol. 57:1367–1371.
8. Beuchat, L.R., and R.E. Brackett. 1990. Inhibitory effects of raw carrots on Listeria monocytogenes. Appl. Environ.
Microbiol. 56:1734–1742.
9. Brackett, R.E. 1987. [Fungal spoilage of] vegetables and related products. In Food and Beverage Mycology, 2nd ed.,
129–154, ed. L.R. Beuchat. New York: Kluwer Academic Publishers.
10. Brocklehurst, T.F., C.M. Zaman-Wong, and B.M. Lund. 1987. A note on the microbiology of retail packs of prepared salad
vegetables. J. Appl. Microbiol. 63:409–415.