ANALYSIS OF THE ROLE OF PATHOGENIC E. COLI IN FRESH VEGETABLES

Microbiology

Many raw vegetables, such as tomatoes, peppers, onions, lettuce, arugula, spinach, and cilantro, are included in fresh dishes including ready-to-eat salads and sauces. E-coil consumption of these foods provides high nutritional value to the human diet. However, there are increasing numbers of foodborne outbreaks involving fresh produce, with Escherichia coli being the most common pathogen associated with them. In humans, pathogenic E. coli strains cause diarrhea, hemorrhagic colitis, hemolytic uremic syndrome, and other signs. Vegetables are contaminated with E. coli at any time from pre-harvest to post-harvest, a bacterium that is able to survive in many environmental conditions due to a variety of mechanisms, such as adhesion to surfaces and fresh Internalization in products, thereby limiting its usefulness. Traditional processing and chemical cleaning methods used by the food industry E. coli in ready-to-eat vegetable dishes, this information will contribute to the development of effective control measures to enhance food safety.

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