title: Use of high hydrostatic pressure to inactivate Escherichia coli O157:H7 and Salmonella enterica internalized within and adhered to preharvest contaminated green onions.
abstract: Green onions grown in soil and hydroponic medium contaminated with Escherichia coli O157:H7 and Salmonella were found to take up the pathogens in their roots, bulbs, stems, and leaves. Pressure treatment at 400 to 500 MPa for 2 min at 20 to 40°C eliminated both pathogens that were internalized within green onions during plant growth.
authors.affiliation: Department of Animal and Food Sciences, University of Delaware, Newark, Delaware, USA.
authors.forename: Hudaa
authors.initials: H
authors.lastname: Neetoo
authors.forename: Yingjian
authors.initials: Y
authors.lastname: Lu
authors.forename: Changqing
authors.initials: C
authors.lastname: Wu
authors.forename: Haiqiang
authors.initials: H
authors.lastname: Chen
mesh_terms: D015169:Colony Count, Microbial; D004203:Disinfection / Q000379:methods*; D019453:Escherichia coli O157 / Q000302:isolation & purification / Q000502:physiology*; D006874:Hydrostatic Pressure; D050296:Microbial Viability; D019697:Onions / Q000382:microbiology*; D019779:Salmonella enterica / Q000302:isolation & purification / Q000502:physiology*