Journal of Horticultural Science and Crop Research - 2018 - Salmonella Contamination of Fresh Salad Produce: Prevalence, Impact and Reduction Strategies. FRONT. MICROBIOL. 17/04/20 A New Whole Genome Culture-Independent Diagnostic Test (WG-CIDT) for Rapid Detection of Salmonella in Lettuce. Introduction Consumption of fresh fruits and vegetables is increasingly linked with outbreaks of foodborne illnesses, and the bacterial pathogen Salmonella is one of the most commonly incriminated causes (Centers for Disease Control and Prevention, 2005; Lynch et al., 2009; Kozak et al., 2013).
Human foodborne Salmonella infection is consistently one of the most burdensome of all microbial food safety hazards due to a combination of high disease prevalence and relatively high rates of hospitalization and deaths of exposed people (Batz et al., 2011; Thomas et al., 2015). Prevalence of foodborne salmonellosis has remained high throughout the world, with an estimated global mortality rate of 155,000 individuals due to non-typhoidal salmonellosis (95% Confidence Interval: 39,000 – 303,000 deaths; Majowicz et al., 2010). As a foodborne pathogen, Salmonella displays a number of attributes which makes it a suitable model foodborne contaminant for evaluating a new approach to food safety. BIOSENORS 28/07/19 Detection of Salmonella Typhimurium in Romaine Lettuce Using a Surface Plasmon Resonance Biosensor.
JOURNAL OF APPLIED BIOSCIENCES - 2017- Diversité et dynamique des Salmonellaisolées de la laitue (Lactuca sativa L.) dans les cultures maraîchères au Niger (Afrique de l’ouest) Objectif: Au Niger, l’agriculture maraîchère réalisée dans les zones urbaines et péri-urbaines utilise les eaux usées souvent très souillées par la matière fécale humaine et animale pour l’irrigation.
Cette étude a évalué la prévalence et la diversité des Salmonella isolées de la laitue dans différents sites maraichers du Niger. Méthodologie et résultats: Des prélèvements des échantillons de laitue (Lactuca sativa L.) ont été réalisés dans des jardins maraîchers à travers toutes les régions du Niger. L’analyse microbiologique a été faite selon la norme ISO 6579:2002. La production des laitues a pour principale source d’arrosage, les eaux des caniveaux (41,67%). Les échantillons de laitue ont montré une forte prévalence de Salmonella dans certaines régions allant jusqu’à 56%. Conclusion et application de la recherche: La laitue cultivée dans les zones urbaines et péri-urbaines investiguées est non appropriée à la consommation.
English Abstract. PROCEDIA FOOD SCIENCE - 2016 - Modelling the growth of Salmonella spp. and Escherichia coli O157 on lettuce. JOURNAL OF FOOD PROTECTION - 2011 - A Survey of Iceberg Lettuce for the Presence of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Japan.
PUBMED 21/11/16 Bagged salads 'pose salmonella risk,' say researchers. "Bagged salad can fuel the growth of food-poisoning bugs like salmonella and make them more dangerous," BBC News reports.
Researchers found evidence that the environment inside a salad bag offers an ideal breeding ground for salmonella, a type of bacteria that is a leading cause of food poisoning. They grew salmonella in salad juice and leaves at different temperatures to see what happened, and found salad leaf juice – released from the leaves when they're damaged or broken – supports the growth of salmonella, even at fridge temperature.
They also found that if leaves are contaminated, the bacteria aren't removed by washing in water. However, the chances of a salad bag being contaminated by salmonella or other bacteria in the first place are thought to be low. An independent expert commented: "The rates of produce that have been found to be contaminated are between 0-3%. " That said, it is important not to be complacent. Where did the story come from? What kind of research was this? Conclusion. Journal of Food Science and Technology April 2018, Volume 55, Issue 4, Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa)
Food Control Volume 42, August 2014, Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables in Brazil. Open Access Highlights.
Foodborne Pathog Dis. 2004 Spring;1(1):27-35. Persistence of Salmonella enterica serovar typhimurium on lettuce and parsley and in soils on which they were grown in fields treated with contaminated manure composts or irrigation water. SCIENTIF RESEARCH - DEC 2011 - Simultaneous Detection of Salmonella spp., Salmonella Enteritidis and Salmonella Typhimurium in Raw Salad Vegetables and Vegetarian Burger Patties. Food Control Volume 44, October 2014, Effect of hydrogen peroxide vapor treatment for inactivating Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on organic fresh lettuce. Food Microbiology Volume 46, April 2015, Mixed culture biofilms of Salmonella Typhimurium and cultivable indigenous microorganisms on lettuce show enhanced resistance of their sessile cells to cold oxygen plasma.
J Food Prot. 2013 May;76(5):888-91. Growth potential of Salmonella and Listeria monocytogenes in ready-to-eat lettuce and collard greens packaged under modified atmosphere and in perforated film. Food Microbiol. 2011 Aug;28(5):990-7. Distribution of Salmonella typhimurium in romaine lettuce leaves. UNIVERSITY OF LEICESTER / BBSRC - 2016 - Poster : Salads and Salmonellas.
UNIVERSITY OF NEBRASKA - 2014 - Quantitative proteomic analysis of the Salmonella lettuce interaction. International Food Research Journal 22(5): 1817-1823 (2015) Survival and growth behaviour of Salmonella enterica serovar Typhimurium in lettuce leaves and soil at various temperatures. LCI 25/11/16 Salmonelle : attention elle adore la salade en sachet. ATTENTION - Les salades en sachet s'invitent aux repas de nombreuses familles.
Pratiques, elles seraient pourtant responsables de graves intoxications alimentaires. Explications. Johanna Amselem La salade en sachet, un aliment dangereux ? Peut-être bien à partir du moment où elle est ouverte. Pour parvenir à ce résultat, les chercheurs ont injecté de la salmonelle dans le jus de la salade (plusieurs sortes de feuilles différentes), ils ont constaté que les bactéries prolifèrent à haute mais aussi à basse température. L’Anses rappelle que les bactéries de la famille des salmonelles représentent, en Europe, la cause la plus fréquente d’épidémies d’origine alimentaire et la deuxième cause de maladie d’origine alimentaire. Le risque de contamination existe mais reste faible, il est estimé à environ 3% au maximum. En règle générale, certaines mesures permettent d'éviter la contamination : - Se laver les mains après être allés aux toilettes; Food Microbiology 30 (2012) 267e273 Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce.
EUROSURVEILLANCE 30/06/05 1. A nationwide outbreak of multiresistant Salmonella Typhimurium var Copenhagen DT104B infection in Finland due to contaminated lettuce from Spain, May 2005. A nationwide outbreak of multiresistant Salmonella Typhimurium var Copenhagen DT104B infection in Finland due to contaminated lettuce from Spain, May 2005 Johanna Takkinen1 (johanna.takkinen@ktl.fi), Ulla-Maija Nakari1, Tuula Johansson2,Taina Niskanen3, Anja Siitonen1, and Markku Kuusi1 1National Public Health Institute (KTL), Helsinki, Finland 2National Veterinary and Food Research Institute (EELA), Helsinki, Finland 3National Food Agency, Helsinki, Finland A rare multiresistant Salmonella Typhimurium DT 104B has caused an outbreak of 60 microbiologically confirmed cases in May 2005, widely distributed across southern and western Finland.
The isolates have an identical pulsed field gel electrophoresis (PFGE) and antimicrobial resistance pattern (ACSSuT). Of the 56 cases confirmed so far, 80% were in females and 45% were in people aged between 15-24 years (range 7 to 53). A cluster occurred among students of a nursing school in southeast Finland in mid-May 2005. Figure. BMC 31/07/15 Prevalence and diversity of Salmonella enterica in water, fish and lettuce in Ouagadougou, Burkina Faso. Our investigation on prevalence of Salmonella enterica in water from taps, wells, channels and reservoirs, fish, and lettuce grown in Ouagadougou, Burkina Faso, indicated that Salmonella contamination is rare in drinking water but common in the samples from the other sources (15-50 % prevalence).
In a previous study in Lagos, Nigeria, Salmonella were isolated from 18,5 % of drinking water samples [19]. Serotyping of the Salmonella isolated in our study revealed the great diversity of serotypes in these sources: we identified 50 different serotypes among the 98 isolates. Recently, in Burkina Faso, 383 Salmonella strains were isolated from animal faeces (cattle, poultry, swine and hedgehogs), representing 81 different serotypes [17]. Salmonella were isolated from 23 % of the surface water samples (channels and reservoirs). This frequency is lower than in the survey conducted in Yaoundé, Cameroon, where Salmonella were isolated in 49.4 % of the surface water samples [22].
S. REUTERS 30/11/16 Bagged salads may encourage Salmonella growth. (Reuters Health) – - Crushed leaves in bagged lettuces at the supermarket may leak juice that fosters the right environment for Salmonella growth, according to a new study from the UK.
Salad juices increased the growth of Salmonella bacteria by 110 percent over normal levels, researchers found. “Salad leaves pose a particular infection risk because they are usually minimally processed after harvesting and consumed raw,” said senior study author Primrose Freestone, a clinical microbiology lecturer at the University of Leicester. Researchers are paying more attention to salad produce contamination after 100 people in the United States contracted Salmonella infections from bean sprouts in 2014. Salmonella causes 1.4 million cases of foodborne illness and 400 deaths annually in the United States, according to the Centers for Disease Control and Prevention.
AEM 18/11/16 Salad leaf juices enhance Salmonella growth, fresh produce colonisation and virulence. We show in this report that traces of juices released from salad leaves as they become damaged can significantly enhance colonization of salad leaves by Salmonella enterica.
Salad juices in water increased Salmonella growth by 110% over the level seen with the unsupplemented control and in host-like serum-based media by more than 2,400-fold over control levels. In serum-based media, salad juices induced growth of Salmonella via provision of Fe from transferrin, and siderophore production was found to be integral to the growth induction process.
Other aspects relevant to salad leaf colonization and retention were enhanced, such as motility and biofilm formation, which were increased over control levels by >220% and 250%, respectively; direct attachment to salad leaves increased by >350% when a salad leaf juice was present. SANTE SUR LE NET 12/12/16 Les Salmonelles adorent la salade en sachet. Braz. J. Microbiol. vol.44 no.2 São Paulo 2013 Characterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE) salad vegetables. Characterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE) salad vegetables Birce Mercanoglu TabanI; Sait Aykut AytacII; Nefise AkkocIII; Mustafa AkcelikIII IVocational School of Health Services, Gazi University, Golbasi, Ankara, Turkey IIFood Engineering Department, Faculty of Engineering, Hacettepe University, Beytepe, Ankara, Turkey IIIBiology Department, Faculty of Science, Ankara University, Tandogan, Ankara, Turkey Correspondence.
