Fundamental Food Microbiology, Third Edition - Fuad Fathir

NEW AND EMERGING FOODBORNE PATHOGENS 423
fruit juices at refrigerated and ambient temperature and many of the pathogens
include the emerging type (Table 28.5).
Many minimally processed ready-to-eat foods of animal origin, especially lowheat-processed
meat products, have been implicated in foodborne disease outbreaks.
Because most of the products are refrigerated, the predominant pathogen was found
to be Lis. monocytogenes (Table 28.6). As these products were given heat treatment
(at pasteurization or higher temperature), the pathogens, namely, Lis. monocytogenes,
Salmonella, and Esc. coli O157:H7, could not come from the raw meat and
other ingredients. They are, in all probability, postheat contaminants. All the products
are handled extensively following heating and before repackaging (in most cases).
The pathogens contaminated the products during that time from the sources with
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Table 28.4 Fresh Produce Associated with Some Foodborne Diseases in Recent Years
in the U.S.
Vegetables Pathogen Fruits Pathogen
Sprouts Salmonella, Esc.
coli O157:H7
Cantaloupe Salmonella
Lettuce Esc. coli O157:H7, Watermelon Salmonella,
Shigella spp.,
Hepatitis A virus
Norwalk-like virus
Cabbage Lis. monocytogenes Strawberries Hepatitis A virus,
Cyclospora
Celery Norwalk-like virus Raspberries Hepatitis A virus
Carrots Enterotoxigenic Apple cider Esc. coli O157:H,
Esc. coli
Salmonella,
Cryptosporidium
Tomatoes Salmonella,
Hepatitis A virus
Apple juice Esc. coli O157:H7
Scallions Shigella spp. Orange juice Salmonella
Coconut milk
(frozen)
Vib. cholerae 01
Table 28.5 Growth Potential of Pathogens in Vegetable and Fruit Products
Pathogens Produce (Temperature)
Shigella Lettuce, melon, cabbage (20 to 22�C)
Salmonella Tomatoes, melons, sprouts (20 to 23�C)
Esc. coli O157:H7 Melons, cider, lettuce, cucumber (8 to 25�C)
Yer. Enterocolitica Different produce (4�C)
Lis. monocytogenes Different produce (4�C)
Bac. cereus a Vegetable purees (broccoli, peas, carrots,
and potatoes; 10�C)
Cam. jejuni Melon
Enterovirus b Different produce (4 to 23�C)
Remaining data dapted from Sagoo, S.K., Little, C.L., Ward, I., Gillespie, I.A., and Mitchell,
R.T., J. Food Prot., 66, 403, 2003.
a Supplied by Dr. S.R. Tatini (University of Minnesota, St. Paul).
b Survived.