Document Detail


Heat susceptibility of bacterial enteropathogens. Implications for the prevention of travelers' diarrhea.
MedLine Citation:
PMID:  3052347     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The heat susceptibility of four bacterial enteropathogens in foods and water was studied to develop effective recommendations for travelers to regions where diarrheal diseases are important health problems. All enteropathogens tested survived well in foods stored at refrigerator temperature (4 degrees C), room temperature (25 degrees C), and 50 degrees C, which is too hot to touch. Tap water had to be heated above 65 degrees C to reliably kill all bacterial enteropathogens. At 13 of the 14 tourist-oriented hotels in four countries, water from the hot water tap did not reach temperatures of 65 degrees C. The implications of this study are that food and water that are too hot to touch may still be contaminated with bacterial enteropathogens. Travelers should be advised that food, water, or beverages are safe only if they have been brought to boiling or near-boiling temperatures prior to consumption.
Authors:
J C Bandres; J J Mathewson; H L DuPont
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Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, P.H.S.    
Journal Detail:
Title:  Archives of internal medicine     Volume:  148     ISSN:  0003-9926     ISO Abbreviation:  Arch. Intern. Med.     Publication Date:  1988 Oct 
Date Detail:
Created Date:  1988-11-10     Completed Date:  1988-11-10     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0372440     Medline TA:  Arch Intern Med     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  2261-3     Citation Subset:  AIM; IM    
Affiliation:
Program in Infectious Diseases and Clinical Microbiology, University of Texas Health Science Center, Houston 77225.
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MeSH Terms
Descriptor/Qualifier:
Bacterial Physiological Phenomena*
Campylobacter fetus / physiology
Cold Temperature
Diarrhea / prevention & control*
Escherichia coli / physiology
Food Contamination
Food Microbiology*
Hot Temperature*
Hydrogen-Ion Concentration
Salmonella / physiology
Shigella sonnei / physiology
Travel*
Water Microbiology*
Grant Support
ID/Acronym/Agency:
AI 23049/AI/NIAID NIH HHS

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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