This research was supported by a grant from the National Council of Science and Technology (CONACyT) México. We sincerely thank Ciba Geigy, México for donation of rifampycin
Survival and Growth of Vibrio cholerae O1, Salmonella typhi, and Escherichia coli O157:H7 in Alfalfa Sprouts
Version of Record online: 28 JUN 2008
Journal of Food Science
Volume 65, Issue 1, pages 162–165, January 2000
How to Cite
Castro-Rosas, J. and Escartín, E.F. (2000), Survival and Growth of Vibrio cholerae O1, Salmonella typhi, and Escherichia coli O157:H7 in Alfalfa Sprouts. Journal of Food Science, 65: 162–165. doi: 10.1111/j.1365-2621.2000.tb15973.x
- Issue online: 28 JUN 2008
- Version of Record online: 28 JUN 2008
- MS 1999-0328 received 3/21/99; revised 9/22/99; accepted 12/2/99.
- alfalfa sprouts;
- food safety;
- Salmonella typhi;
- Vibrio cholerae;
- E. coli O157:H7
The survival and growth of Vibrio cholerae O1, Salmonella typhi, and Escherichia coli O157:H7 during germination and sprouting of disinfected alfalfa seeds and alfalfa sprouts was determined. All pathogens showed ability to grow during germination and sprouting, reaching counts of approximately 6.0 log10 CFU/g after 24 h. No growth was observed for any pathogen when the sprouts were inoculated after 24 h of seed germination. At this time, the background microflora was abundant. Numbers of pathogens inoculated on alfalfa sprouts decreased less than 1 log10 CFU/g over 15 d of refrigeration. Alfalfa sprouts can be an important factor contributing to the endemicity for typhoid fever and cholera in México.