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Salmonellas, shigellas and enteropathogenic Escherichia coli in uncooked food*

Published online by Cambridge University Press:  15 May 2009

T. Velaudapillai ,
G. R. Niles  and
W. Nagaratnam
T. Velaudapillai
Affiliation:
Medical Research Institute, Colombo, Ceylon
G. R. Niles
Affiliation:
Medical Research Institute, Colombo, Ceylon
W. Nagaratnam
Affiliation:
Medical Research Institute, Colombo, Ceylon
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Summary

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Centrifuged deposits of washings of vegetables and fruits were plated on S.S. deoxycholate citrate and MacConkey agar for evidence of contamination.

Vegetables like beans, carrots, cabbage, celery, elabattu, leeks, kankum, pumpkin and spinach were found to be contaminated with Salmonella, Shigella and enteropathogenic E. coli. The extent of contamination of the vegetables which grew to a height of about 1 ft. above the ground was greater than that of the taller varieties. The rate of contamination among fruits was almost negligible.

The contamination might have originated from the water used for irrigation, from manure, or from the handlers of the vegetables.

Type
Research Article
Information
Journal of Hygiene , Volume 67 , Issue 2 , June 1969 , pp. 187 - 191
Copyright
Copyright © Cambridge University Press 1969

References

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