Survival of Inoculated Campylobacter jejuni and Escherichia coli O157:H7 on Kale During Refrigerated Storage

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dc.contributor.authorBywater, Aujaen
dc.contributor.authorAlexander, Kathleen A.en
dc.contributor.authorEifert, Joseph D.en
dc.contributor.authorStrawn, Laura K.en
dc.contributor.authorPonder, Monica A.en
dc.date.accessioned2023-02-01T19:40:23Zen
dc.date.available2023-02-01T19:40:23Zen
dc.date.issued2023-03-01en
dc.date.updated2023-02-01T18:07:57Zen
dc.description.abstractCampylobacter and pathogenic Escherichia coliillnesses have been attributed to the consumption of fresh produce. The leafy green, kale, is increasingly consumed raw. In comparison to other leafy greens, kale has a longer shelf-life. Due to the extended shelf-life of kale, it is warranted to examine the survival of pathogenic Campylobacter jejuni and E. coli O157:H7 inoculated on the surface of kale stored in a controlled environment at 4 ± 1.4°C, and average humidity of 95 ± 1.9% over a 23-day period. At predetermined time points (days 0, 1, 2, 3, 5, 7, 9, 11, 13, 15, 17, 19, and 21), inoculated kale was destructively sampled and the surviving bacteria determined by serial dilution and plating onto Tryptic soy agar, Charcoal cefoperozone deoxycholate agar, and Eosin methylene blue for total aerobic bacteria, C. jejuni, and E. coli O157:H7, respectively. Enrichment and PCR were used for detection when pathogens were not detected using serial dilution and plating. Aerobic heterotrophic bacteria increased over the 23-day period, in contrast, significant declines in the inoculated pathogens were observed. Inoculated E. coli O157:H7 survived longer on kale (up to 19 d); in comparison, C. jejuni was undetectable by day 13 using enrichment and PCR or plating. In conclusion, C. jejuni and E. coli O157:H7 declined on fresh kale over time when held at refrigerated temperatures but were still detected during the majority of the time when the kale would likely still be considered edible by consumers.en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.issue3en
dc.identifier.orcidPonder, Monica [0000-0001-7047-3127]en
dc.identifier.urihttp://hdl.handle.net/10919/113617en
dc.identifier.volume86en
dc.language.isoenen
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectFood-borne pathogensen
dc.subjectLeafy greensen
dc.subjectProduceen
dc.subjectShelf lifeen
dc.titleSurvival of Inoculated <i>Campylobacter jejuni</i> and <i>Escherichia coli O157:H7</i> on Kale During Refrigerated Storageen
dc.title.serialJournal of Food Protectionen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.otherArticleen
dcterms.dateAccepted2023-01-06en
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen

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