Salmonellas, shigellas and enteropathogenic <i>Escherichia coli</i> in uncooked food

Abstract

SUMMARY 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.