Autori: L-D. Dinu, Delaquis P., S. Bach.

Editorial: Journal of Food Protection, 72( 6) , p.1342-1354, 2009.

Rezumat:

Concerns about animal enteropathogen contamination of fresh horticultural products have increased worldwide and are
mainly due to the ability of bacteria to survive under stress conditions in the agricultural environment and during raw-vegetable
processing. This review challenges the idea that the viable but nonculturable phenomenon that has been proven to occur in
plant-associated environments contributes to human pathogen survival and might be correlated with foodborne infection.
Factors associated with the nonculturable response of bacteria in the field and during postharvest processing and distribution
are discussed, specifically for the most common animal enteropathogens linked with the consumption of raw products: Escherichia
coli O157:H7, Salmonella, Listeria monocytogenes, and Shigella spp. The accurate detection of live bacterial populations
is essential for pathogen screening in food and environmental safety control and in epidemiological analysis and may
have to be considered for identification of critical control points at the time of food inspection.

Cuvinte cheie: animal enteric pathogens, viable but nonculturable, environmental parameters, food safety, plants