Fate of Escherichia coli O157:H7 on fresh-cut apple tissue and its potential for transmission by fruit flies

Article Abstract:

The population dynamics of Escherichia coli (E. coli) introduced at various levels on wounded apple tissue, in apple juice and in apple cider was investigated. The study seeks to clarify if human illness is caused by eating fruits with a sufficient amount of enterohemorrhagic E. coli or if the risk of human illness increases when low initial levels of the bacterium deposited on the fruit begin to reproduce. The ability of fruit flies to transmit E. coli on wounded apples was also studied.

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Effects of acid adaptation of Escherichia coli O157:H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue

Article Abstract:

Escherichia coli O157:H7 may become resistant to acid in the bovine stomach, which could make it difficult to remove from beef carcass. Two percent acetic acid spray washes did not reduce the numbers of acid-resistant strains on beef carcasses.

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Growth of Escherichia coli O157:H7 in bruised apple (Malus domestica) tissue as influenced by cultivar, date of harvets, and source

Article Abstract:

McIntosh apples appear to be less susceptible to contamination with E. coli O157:H7 than other cultivars. The protective effect was independent of pH.

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