January (3% above annual average) (data not shown).
The control chart and the seasonal index for generic E. coli in leafy herb samples were virtually identical to those calculated for
all bacteria combined (data and figures not shown).
The control chart for Salmonella (figure not shown) showed two months with a positive rate; however, no more than one sample was found to be positive for this pathogen in each instance and therefore no period was identified as being of particular interest. The seasonal index calculated for Salmonella showed no seasonal effect for this pathogen. The other bacterial pathogens investigated in leafy herbs (i.e., Shigella, E. coli O157 and Campylobacter) were not detected in any of the samples and, consequently, no trends could be observed through the use of control charts and seasonal
indices for these bacteria.
In summary, bacterial contamination of leafy herbs was found to
occur on a regular basis but at a low rate. A few trends were
January (3% above annual average) (data not shown).The control chart and the seasonal index for generic E. coli in leafy herb samples were virtually identical to those calculated forall bacteria combined (data and figures not shown).The control chart for Salmonella (figure not shown) showed two months with a positive rate; however, no more than one sample was found to be positive for this pathogen in each instance and therefore no period was identified as being of particular interest. The seasonal index calculated for Salmonella showed no seasonal effect for this pathogen. The other bacterial pathogens investigated in leafy herbs (i.e., Shigella, E. coli O157 and Campylobacter) were not detected in any of the samples and, consequently, no trends could be observed through the use of control charts and seasonalindices for these bacteria.In summary, bacterial contamination of leafy herbs was found tooccur on a regular basis but at a low rate. A few trends were
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