Introduction of Pseudomonas aeruginosa into a hospital via vegetables

• Published in: Applied microbiology Vol. 24; no. 4; pp. 567 - 570
• Main Authors: Kominos, S.D, Copeland, C.E, Groaiak, B, Postic, B
• Format: Journal Article
• Language: English
• Published: United States 01-10-1972
• Subjects: Bacteriocins - analysis; Bacteriological Techniques; Clinical Microbiology and Immunology; consumer education; consumer protection; consumer science; Cooking and Eating Utensils; Cross Infection - etiology; Cross Infection - microbiology; Food Microbiology; Food Service, Hospital; Hand - microbiology; human nutrition; Humans; Personnel, Hospital; Pseudomonas aeruginosa - analysis; Pseudomonas aeruginosa - classification; Pseudomonas aeruginosa - isolation & purification; Species Specificity; Vegetables
• ISSN: 0003-6919
• DOI: 10.1128/AEM.24.4.567-570.1972

Pseudomonas aeruginosa was isolated from tomatoes, radishes, celery, carrots, endive, cabbage, cucumbers, onions, and lettuce obtained from the kitchen of a general hospital, with tomatoes yielding both highest frequencies of isolation and highest counts. Presence of P. aeruginosa on the hands of kitchen personnel and cutting boards and knives which they used suggests acquisition of the organism through contact with these vegetables. It is estimated that a patient consuming an average portion of tomato salad might ingest as many as 5 x 10(3) colony-forming units of P. aeruginosa. Pyocine types of P. aeruginosa isolated from clinical specimens were frequently identical to those recovered from vegetables, thus implicating tomatoes and other vegetables as an important source and vehicle by which P. aeruginosa colonizes the intestinal tract of patients.