Modeling transfer of Escherichia coli O157:H7 and Listeria monocytogenes during preparation of fresh-cut salads: impact of cutting and shredding practices.

@article{Zilelidou2015ModelingTO,
  title={Modeling transfer of Escherichia coli O157:H7 and Listeria monocytogenes during preparation of fresh-cut salads: impact of cutting and shredding practices.},
  author={Evangelia A. Zilelidou and Virginia Tsourou and Sofia V. Poimenidou and A. Loukou and Panagiotis N. Skandamis},
  journal={Food microbiology},
  year={2015},
  volume={45 Pt B},
  pages={
          254-65
        }
}
Cutting and shredding of leafy vegetables increases the risk of cross contamination in household settings. The distribution of Escherichia coli O157:H7 and Listeria monocytogenes transfer rates (Tr) between cutting knives and lettuce leaves was investigated and a semi-mechanistic model describing the bacterial transfer during consecutive cuts of leafy vegetables was developed. For both pathogens the distribution of log10Trs from lettuce to knife was towards low values. Conversely log10Trs from… CONTINUE READING

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