Survival and growth of Salmonella in salsa and related ingredients.

  title={Survival and growth of Salmonella in salsa and related ingredients.},
  author={Li Ma and Guanchao Zhang and Peter Gerner-Smidt and Robert V. Tauxe and Michael P Doyle},
  journal={Journal of food protection},
  volume={73 3},
A large outbreak of Salmonella Saintpaul associated with raw jalapeño peppers, serrano peppers, and possibly tomatoes was reported in the United States in 2008. During the outbreak, two clusters of illness investigated among restaurant patrons were significantly associated with eating salsa. Experiments were performed to determine the survival and growth characteristics of Salmonella in salsa and related major ingredients, i.e., tomatoes, jalapeño peppers, and cilantro. Intact and chopped… CONTINUE READING
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