title: Behavior of shiga toxin-producing Escherichia coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on whole and sliced jalapeño and serrano peppers.
abstract: The behavior of enterotoxigenic Escherichia coli (ETEC), enteropathogenic E. coli (EPEC), enteroinvasive E. coli (EIEC) and non-O157 shiga toxin-producing E. coli (non-O157-STEC) on whole and slices of jalapeño and serrano peppers as well as in blended sauce at 25 ± 2 °C and 3 ± 2 °C was investigated. Chili peppers were collected from markets of Pachuca city, Hidalgo, Mexico. On whole serrano and jalapeño stored at 25 ± 2 °C or 3 ± 2 °C, no growth was observed for EPEC, ETEC, EIEC and non-O157-STEC rifampicin resistant strains. After twelve days at 25 ± 2 °C, on serrano peppers all diarrheagenic E. coli pathotypes (DEP) strains had decreased by a total of approximately 3.7 log, whereas on jalapeño peppers the strains had decreased by approximately 2.8 log, and at 3 ± 2 °C they decreased to approximately 2.5 and 2.2 log respectively, on serrano and jalapeño. All E. coli pathotypes grew onto sliced chili peppers and in blended sauce: after 24 h at 25 ± 2 °C, all pathotypes had grown to approximately 3 and 4 log CFU on pepper slices and sauce, respectively. At 3 ± 2 °C the bacterial growth was inhibited.
authors.affiliation: Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo. C.P. 42183, Mexico.
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Gómez-Aldapa
authors.affiliation: Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo. C.P. 42183, Mexico.
authors.forename: Esmeralda
authors.initials: E
authors.lastname: Rangel-Vargas
authors.affiliation: Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo. C.P. 42183, Mexico.
authors.forename: Alberto J
authors.initials: AJ
authors.lastname: Gordillo-Martínez
authors.affiliation: Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo. C.P. 42183, Mexico. Electronic address: jcastro@uaeh.edu.mx.
authors.forename: Javier
authors.initials: J
authors.lastname: Castro-Rosas
mesh_terms: D002212:Capsicum / Q000382:microbiology*; D054307:Enterotoxigenic Escherichia coli / Q000254:growth & development; D004926:Escherichia coli / Q000254:growth & development*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D054323:Shiga-Toxigenic Escherichia coli / Q000254:growth & development; D014675:Vegetables / Q000382:microbiology*
keywords: EIEC; EPEC; ETEC; Jalapeño; STEC; Serrano