Journal
FOOD RESEARCH INTERNATIONAL
Volume 45, Issue 2, Pages 567-575Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2011.06.058
Keywords
Salmonella; Escherichia coli; Internalization; Plants
Categories
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available