title: Introduction of Pseudomonas aeruginosa into a hospital via vegetables.
abstract: Pseudomonas aeruginosa was isolated from tomatoes, radishes, celery, carrots, endive, cabbage, cucumbers, onions, and lettuce obtained from the kitchen of a general hospital, with tomatoes yielding both highest frequencies of isolation and highest counts. Presence of P. aeruginosa on the hands of kitchen personnel and cutting boards and knives which they used suggests acquisition of the organism through contact with these vegetables. It is estimated that a patient consuming an average portion of tomato salad might ingest as many as 5 x 10(3) colony-forming units of P. aeruginosa. Pyocine types of P. aeruginosa isolated from clinical specimens were frequently identical to those recovered from vegetables, thus implicating tomatoes and other vegetables as an important source and vehicle by which P. aeruginosa colonizes the intestinal tract of patients.
mesh_terms: D001430:Bacteriocins / Q000032:analysis; D001431:Bacteriological Techniques; D003297:Cooking and Eating Utensils; D003428:Cross Infection / Q000209:etiology / Q000382:microbiology; D005516:Food Microbiology; D005521:Food Service, Hospital; D006225:Hand / Q000382:microbiology; D006801:Humans; D010564:Personnel, Hospital; D011550:Pseudomonas aeruginosa / Q000032:analysis / Q000145:classification / Q000302:isolation & purification*; D013045:Species Specificity; D014675:Vegetables
chemical_list: D001430:Bacteriocins