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Survival of Inoculated Escherichia coli O157:H7 in Japanese Sweet Dumplings during Storage

机译：储存过程中接种的大肠杆菌O157：H7在日本饺子中的存活

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An outbreak of Escherichia coli O157:H7 occurred due to the consumption of sweet dumplings in Japan. We examined the survival of E. coli O157:H7 inoculated into several types of sweet dumplings to evaluate the progress of the residual contaminating pathogens after the production or packing processes. For all 4 types of tested typical sweet dumplings, no significant reduction in the viable cell counts of inoculated E. coli O157:H7 (3 log CFU/g) was observed during storage at -20 degrees C and 5 degrees C for 5 weeks. Approximately 1 log CFU/g of reduction was observed after storage for 5 weeks at 10 degrees C and 15 degrees C, which corresponded to the growth of the naturally contaminating fungi. Similar results were obtained when we used several types of commercially distributed sweet dumplings. It is of vital importance to prevent the cross contamination of sweet dumplings after the heating process in order to reduce the risk of food-borne illness.
机译：大肠杆菌O157：H7的爆发是由于在日本食用甜of而引起的。我们检查了接种到几种类型的甜饺子中的大肠杆菌O157：H7的存活率，以评估生产或包装过程后残留的污染病原体的进展。对于所有4种测试过的典型甜饺子，在-20°C和5°C下存储5周的过程中，未观察到大肠杆菌O157：H7的活细胞计数显着降低（3 log CFU / g）。在10°C和15°C下存储5周后，观察到约1 log CFU / g的减少，这对应于天然污染真菌的生长。当我们使用几种类型的市售甜饺子时，也获得了相似的结果。至关重要的是防止加热过程后甜饺的交叉污染，以减少食源性疾病的风险。

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