Internalization of E. coli O157:H7 and Salmonella spp. in plants: A review

Extensive research efforts have been devoted in the last decade to providing insight into understanding the factors that have contributed to the increase in the number of outbreaks of Salmonella spp. and E. coli O157:H7 involving fresh produce, including leafy greens, fruits, and nuts. Many studies have shown that both Salmonella spp. and E. coli O157:H7 can internalize within a variety of tissue types and that there are numerous factors that can influence the extent of internalization. In this review, a compilation of the studies that have been performed to examine internalization, as well as various techniques that have been developed to identify the plant organs and tissues that harbor internalized bacteria are presented. In addition, the various routes of internalization into the plant, survival following internalization, and interactions between internalized bacteria and the plant as well as associated microbes are also addressed. (C) 2011 Elsevier Ltd. All rights reserved.