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Effect of storage temperatures on growth and survival of Escherichia coli O157: H7 inoculated in foods from a neotropical environment

dc.creatorArias Echandi, María Laura
dc.creatorMonge Rojas, Rafael
dc.creatorChaves, Carolina
dc.creatorAntillón, Florencia
dc.date2014-12-18
dc.date.accessioned2016-05-03T15:30:54Z
dc.date.available2016-05-03T15:30:54Z
dc.identifierhttp://revistas.ucr.ac.cr/index.php/rbt/article/view/17450
dc.identifier.urihttp://hdl.handle.net/10669/26956
dc.descriptionEscherichia coli O157: H7 has emerged as a new pathogen and is found worldwide. We studied the effect of several storage temperatures on the survival of this bacterium in common foods from a neotropical environment (Costa Rica) because at least seven clinical cases have been reported from the country, and no epidemiological link or probable food association has been described. High (106-108 CFU/ml) and low (104-106 CFU/ml) populations of E. coli were inoculated (three replications) in ground meat, chopped cabbage, chicken giblets and pasteurized milk and incubated at 0, 6 and 12ºC for 24, 48 and 72 h. Vegetables and milk were also stored at 22ºC for the same periods. The E. coli O157: H7 enumeration was done according to the methodology described in the Bacteriological Analytical Manual. Populations of E. coli O157: H7 showed either an increasing or decreasing trend, according to temperature, time or food base. Our data indicate that E. coli O157: H7 is capable of surviving and growing in meat, cabbage, milk and chicken giblets; food items commonly consumed by Costa Ricans.en-US
dc.descriptionEscherichia coli O157: H7 ha emergido como un nuevo patógeno y se encuentra mundialmente. En Costa Rica, por lo menos ha informado de siete casos clínicos, y no se ha encontrado un lazo epidemiológico o asociación con alimentos. El propósito de este estudio fue determinar el efecto de diferentes temperaturas de almacenamiento sobre la sobrevivencia de esta bacteria en alimentos de uso común. Una población alta de E. coli (106-108 UFC/ml) y una baja (104-106 UFC/ml) fueron inoculadas (tres réplicas) en carne picada, repollo picado, vísceras de pollo y leche pasteurizada e incubadas a 0, 6 y 1ºC por 24, 48 y 72 h. Los vegetales y la leche también fueron incubados a 22ºC por los mismos períodos. La enumeración de E. coli O157: H7 se realizó de acuerdo a la metodología descrita en el Bacteriological Analytical Manual. Las poblaciones de E. coli mostraron tendencias a aumentar o disminuir, dependiendo de la temperatura, tiempo y base alimenticia. Nuestros datos indican que la E. coli O157: H7 es capaz de sobrevivir y crecer en carne, repollo, leche y vísceras de pollo, alimentos de uso común en Costa Rica.es-ES
dc.formatapplication/pdf
dc.languageeng
dc.publisherUniversidad de Costa Ricaen-US
dc.rightsCopyright (c) 2014 International Journal of Tropical Biology and Conservationen-US
dc.sourceRevista de Biología Tropical/International Journal of Tropical Biology and Conservation; Vol. 49 (2) June 2001; 517-524en-US
dc.sourceRevista de Biología Tropical/International Journal of Tropical Biology and Conservation; Vol. 49 (2) June 2001; 517-524es-ES
dc.sourceRevista Biología Tropical; Vol. 49 (2) June 2001; 517-524pt-PT
dc.source2215-2075
dc.source0034-7744
dc.subjectescherichia coli O157en-US
dc.subjectH7en-US
dc.subjectmeaten-US
dc.subjectmilken-US
dc.subjectcabbageen-US
dc.subjectchicken gibletsen-US
dc.subjectsurvivalen-US
dc.titleEffect of storage temperatures on growth and survival of Escherichia coli O157: H7 inoculated in foods from a neotropical environmenten-US
dc.titleEffect of storage temperatures on growth and survival of Escherichia coli O157: H7 inoculated in foods from a neotropical environmentes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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