Abstract:The objectives of this study were: a) to evaluate E. coli O157:H7 survival on green mature tomatoes and squares of common food processing materials – stainless steel, plastic (HDPE), and vinyl conveyor belt (PVC) – post-drying, stored at 25 ºC in the humidified environment for four days; b) to determine pathogen transfer rates (wet, 90 minutes, or 24-hours drying post-inoculation), from inoculated tomato surfaces to uninoculated steel, plastic, and vinyl conveyor belt squares and conversely. It was shown that … Show more
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