Comparison of Sample Preparation Methods for the Recovery of Foodborne Pathogens from Fresh Produce

Sample preparation methods (pummeling, pulsifying, sonication, and shaking by hand) were compared for achieving maximum recovery of foodborne pathogens from iceberg lettuce, perilla leaves, cucumber, green pepper, and cherry tomato. Antimicrobial and dehydration effects also were examined to investi...

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Veröffentlicht in:	Journal of food protection 2012-07, Vol.75 (7), p.1213-1218
Hauptverfasser:	KIM, Se-Ri, YOON, Yohan, KIM, Won-Il, PARK, Kyeong-Hun, YUN, Hye-Jeong, DUCK HWA CHUNG, JONG CHUL YUN, KYOUNG YUL RYU
Format:	Artikel
Sprache:	eng
Schlagworte:	Antimicrobial agents Bacillus cereus - isolation & purification Bacteria Biological and medical sciences Capsicum - microbiology Colony Count, Microbial Cucumis sativus - microbiology Dehydration E coli Efficiency Escherichia coli O157 - isolation & purification Food contamination & poisoning Food Contamination - analysis Food Contamination - prevention & control Food Handling - methods Food industries Food Microbiology Food safety Fundamental and applied biological sciences. Psychology Humans Humidity Lactuca - microbiology Leaves Lettuce Listeria Listeria monocytogenes - isolation & purification Microorganisms Pathogens Relative humidity Salmonella Salmonella typhimurium - isolation & purification Sample preparation Solanum lycopersicum - microbiology Staphylococcus aureus - isolation & purification Tomatoes Vegetables Vegetables - microbiology
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