Behavior of Salmonella and pathogenic Escherichia coli in prickly pear
Abstract
The behavior of Salmonella Typhimurium and Shiga toxin-producing Escherichia coli (STEC) in prickly pear was determined. Prickly pears were obtained from public markets in the state of Hidalgo. The prickly pears were transported to the laboratory under hygienic conditions. In the laboratory, the shell was removed from one batch of prickly pears under hygienic conditions, while another batch remained with the shell on. Subsequently, the prickly pears were inoculated with S. Typhimurium or STEC. The prickly pears were incubated at room temperature for 1 day (without shell) and 7 days (with shell). Prickly pears were taken periodically and the concentration of the pathogens was determined. Both S. Typhimurium and STEC survived without significant changes over the 7 days. In shelled prickly pear, S. Typhimurium and STEC multiplied with increments of 0.76 log and 1.41 log CFU/prickly pear, respectively. It is necessary to apply good hygiene practices throughout the prickly pear production chain and refrigerate the processed prickly pear during its marketing.
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