Behavior of shiga toxin-producing Escherichia coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on whole and sliced jalapeño and serrano peppers.
Food Microbiol. 2014 Jun; 40:75-80.FM

Abstract

The behavior of enterotoxigenic Escherichia coli (ETEC), enteropathogenic E. coli (EPEC), enteroinvasive E. coli (EIEC) and non-O157 shiga toxin-producing E. coli (non-O157-STEC) on whole and slices of jalapeño and serrano peppers as well as in blended sauce at 25 ± 2 °C and 3 ± 2 °C was investigated. Chili peppers were collected from markets of Pachuca city, Hidalgo, Mexico. On whole serrano and jalapeño stored at 25 ± 2 °C or 3 ± 2 °C, no growth was observed for EPEC, ETEC, EIEC and non-O157-STEC rifampicin resistant strains. After twelve days at 25 ± 2 °C, on serrano peppers all diarrheagenic E. coli pathotypes (DEP) strains had decreased by a total of approximately 3.7 log, whereas on jalapeño peppers the strains had decreased by approximately 2.8 log, and at 3 ± 2 °C they decreased to approximately 2.5 and 2.2 log respectively, on serrano and jalapeño. All E. coli pathotypes grew onto sliced chili peppers and in blended sauce: after 24 h at 25 ± 2 °C, all pathotypes had grown to approximately 3 and 4 log CFU on pepper slices and sauce, respectively. At 3 ± 2 °C the bacterial growth was inhibited.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Gómez-Aldapa CA

Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo. C.P. 42183, Mexico.

Rangel-Vargas E

Gordillo-Martínez AJ

Castro-Rosas J

MeSH

CapsicumEnterotoxigenic Escherichia coliEscherichia coliFood ContaminationFood HandlingShiga-Toxigenic Escherichia coliVegetables

Pub Type(s)

Journal Article

Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24549200

Citation

Gómez-Aldapa, Carlos A., et al. "Behavior of Shiga Toxin-producing Escherichia Coli, Enteroinvasive E. Coli, Enteropathogenic E. Coli and Enterotoxigenic E. Coli Strains On Whole and Sliced Jalapeño and Serrano Peppers." Food Microbiology, vol. 40, 2014, pp. 75-80.

Gómez-Aldapa CA, Rangel-Vargas E, Gordillo-Martínez AJ, et al. Behavior of shiga toxin-producing Escherichia coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on whole and sliced jalapeño and serrano peppers. Food Microbiol. 2014;40:75-80.

Gómez-Aldapa, C. A., Rangel-Vargas, E., Gordillo-Martínez, A. J., & Castro-Rosas, J. (2014). Behavior of shiga toxin-producing Escherichia coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on whole and sliced jalapeño and serrano peppers. Food Microbiology, 40, 75-80. https://doi.org/10.1016/j.fm.2014.01.005

Gómez-Aldapa CA, et al. Behavior of Shiga Toxin-producing Escherichia Coli, Enteroinvasive E. Coli, Enteropathogenic E. Coli and Enterotoxigenic E. Coli Strains On Whole and Sliced Jalapeño and Serrano Peppers. Food Microbiol. 2014;40:75-80. PubMed PMID: 24549200.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Behavior of shiga toxin-producing Escherichia coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on whole and sliced jalapeño and serrano peppers. AU - Gómez-Aldapa,Carlos A, AU - Rangel-Vargas,Esmeralda, AU - Gordillo-Martínez,Alberto J, AU - Castro-Rosas,Javier, Y1 - 2014/01/18/ PY - 2013/01/15/received PY - 2014/01/05/revised PY - 2014/01/07/accepted PY - 2014/2/20/entrez PY - 2014/2/20/pubmed PY - 2014/9/30/medline KW - EIEC KW - EPEC KW - ETEC KW - Jalapeño KW - STEC KW - Serrano SP - 75 EP - 80 JF - Food microbiology JO - Food Microbiol VL - 40 N2 - The behavior of enterotoxigenic Escherichia coli (ETEC), enteropathogenic E. coli (EPEC), enteroinvasive E. coli (EIEC) and non-O157 shiga toxin-producing E. coli (non-O157-STEC) on whole and slices of jalapeño and serrano peppers as well as in blended sauce at 25 ± 2 °C and 3 ± 2 °C was investigated. Chili peppers were collected from markets of Pachuca city, Hidalgo, Mexico. On whole serrano and jalapeño stored at 25 ± 2 °C or 3 ± 2 °C, no growth was observed for EPEC, ETEC, EIEC and non-O157-STEC rifampicin resistant strains. After twelve days at 25 ± 2 °C, on serrano peppers all diarrheagenic E. coli pathotypes (DEP) strains had decreased by a total of approximately 3.7 log, whereas on jalapeño peppers the strains had decreased by approximately 2.8 log, and at 3 ± 2 °C they decreased to approximately 2.5 and 2.2 log respectively, on serrano and jalapeño. All E. coli pathotypes grew onto sliced chili peppers and in blended sauce: after 24 h at 25 ± 2 °C, all pathotypes had grown to approximately 3 and 4 log CFU on pepper slices and sauce, respectively. At 3 ± 2 °C the bacterial growth was inhibited. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/24549200/Behavior_of_shiga_toxin_producing_Escherichia_coli_enteroinvasive_E__coli_enteropathogenic_E__coli_and_enterotoxigenic_E__coli_strains_on_whole_and_sliced_jalapeño_and_serrano_peppers_ DB - PRIME DP - Unbound Medicine ER -

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Behavior of shiga toxin-producing Escherichia coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on whole and sliced jalapeño and serrano peppers.Food Microbiol. 2014 Jun; 40:75-80.FM