Use of high hydrostatic pressure to inactivate Escherichia coli O157:H7 and Salmonella enterica internalized within and adhered to preharvest contaminated green onions

Green onions grown in soil and hydroponic medium contaminated with Escherichia coli O157:H7 and Salmonella were found to take up the pathogens in their roots, bulbs, stems, and leaves. Pressure treatment at 400 to 500 MPa for 2 min at 20 to 40°C eliminated both pathogens that were internalized within green onions during plant growth.