Producción Científica Profesorado

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,



Gómez Aldapa, Carlos Alberto

2014

Carlos A. Gómez-Aldapa, Esmeralda Rangel-Vargas, Alberto J. Gordillo-Martínez, Javier Castro-Rosas, 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, 2014, 40, 75-80.


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.



Producto de Investigación




Artículos relacionados

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS