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[Indicators of contamination and their relation to the presence of Escherichia coli in ready-to-eat foods].

Abstract

The relationship between indicator microorganism counts and the presence of Escherichia coli was determined in ready-to-eat food in food stores. Aerobic counts (CA), total coliforms (CT) and molds and yeast (ML) were registered in each food sample as well as the presence of E. coli in food, surface and hand samples. There was a high percentage of E. coli in cooked food (46% in 1 g), in raw food (31% in 0.1 g), in surfaces (37%) and in hands (21%). Significant correlations were found in CT, CA and ML in cooked food (P = 0.0001); no significant correlations were found in raw food (P > 0.01). The CT count in cooked food with E. coli was significantly higher than CT count in cooked food without E. coli (median 5.00 cfu/g and 1.54 cfu/g, respectively). Meanwhile, no significant differences were found in raw food.

Authors+Show Affiliations

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Cátedra de Microbiología, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Av. Vélez Sarsfield 299, C.C. 395, 5000 Córdoba, Argentina.

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Source

MeSH

Argentina
Enterobacteriaceae
Escherichia coli
Food Contamination
Food Handling
Food Microbiology
Fungi
Hand
Hot Temperature
Humans

Pub Type(s)

English Abstract
Journal Article

Language

spa

PubMed ID

12920989

Citation

de Sousa, G B., et al. "[Indicators of Contamination and Their Relation to the Presence of Escherichia Coli in Ready-to-eat Foods]." Revista Argentina De Microbiologia, vol. 35, no. 2, 2003, pp. 86-90.
de Sousa GB, Tamagnini LM, González RD. [Indicators of contamination and their relation to the presence of Escherichia coli in ready-to-eat foods]. Rev Argent Microbiol. 2003;35(2):86-90.
de Sousa, G. B., Tamagnini, L. M., & González, R. D. (2003). [Indicators of contamination and their relation to the presence of Escherichia coli in ready-to-eat foods]. Revista Argentina De Microbiologia, 35(2), pp. 86-90.
de Sousa GB, Tamagnini LM, González RD. [Indicators of Contamination and Their Relation to the Presence of Escherichia Coli in Ready-to-eat Foods]. Rev Argent Microbiol. 2003;35(2):86-90. PubMed PMID: 12920989.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Indicators of contamination and their relation to the presence of Escherichia coli in ready-to-eat foods]. AU - de Sousa,G B, AU - Tamagnini,L M, AU - González,R D, PY - 2003/8/19/pubmed PY - 2003/10/28/medline PY - 2003/8/19/entrez SP - 86 EP - 90 JF - Revista Argentina de microbiologia JO - Rev. Argent. Microbiol. VL - 35 IS - 2 N2 - The relationship between indicator microorganism counts and the presence of Escherichia coli was determined in ready-to-eat food in food stores. Aerobic counts (CA), total coliforms (CT) and molds and yeast (ML) were registered in each food sample as well as the presence of E. coli in food, surface and hand samples. There was a high percentage of E. coli in cooked food (46% in 1 g), in raw food (31% in 0.1 g), in surfaces (37%) and in hands (21%). Significant correlations were found in CT, CA and ML in cooked food (P = 0.0001); no significant correlations were found in raw food (P > 0.01). The CT count in cooked food with E. coli was significantly higher than CT count in cooked food without E. coli (median 5.00 cfu/g and 1.54 cfu/g, respectively). Meanwhile, no significant differences were found in raw food. SN - 0325-7541 UR - https://www.unboundmedicine.com/medline/citation/12920989/[Indicators_of_contamination_and_their_relation_to_the_presence_of_Escherichia_coli_in_ready_to_eat_foods]_ L2 - https://medlineplus.gov/foodborneillness.html DB - PRIME DP - Unbound Medicine ER -