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פותח על ידי קלירמאש פתרונות בע"מ -
Salmonella Typhimurium internalization is variable in leafy vegetables and fresh herbs
Year:
2011
Authors :
בלאוסוב, אדוארד
;
.
גולברג, דניאלה
;
.
סלע, שלמה
;
.
פינטו, רבקה
;
.
קרופיצקי, יוליה
;
.
Volume :
145
Co-Authors:

Golberg, D., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 50250, Israel
Kroupitski, Y., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 50250, Israel
Belausov, E., Confocal Microscopy Unit, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 50250, Israel
Pinto, R., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 50250, Israel
Sela, S., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 50250, Israel

Facilitators :
From page:
250
To page:
257
(
Total pages:
8
)
Abstract:
Despite washing and decontamination, outbreaks linked to consumption of fresh or minimally-processed leafy greens have been increasingly reported in recent years. In order to assure the safety of produce it is necessary to gain knowledge regarding the exact routes of contamination. Leaf internalization through stomata was previously reported as a potential route of contamination, which renders food-borne pathogens protected from washing and disinfection by sanitizers. In the present study we have examined the incidence (percentage of microscopic fields harboring ≥ 1 GFP-tagged bacteria) of Salmonella Typhimurium on the surface and underneath the epidermis in detached leaves of seven vegetables and fresh herbs. The incidence of internalized Salmonella varied considerably among the different plants. The highest incidence was observed in iceberg lettuce (81 ± 16%) and arugula leaves (88 ± 16%), while romaine (16 ± 16%) and red-lettuce (20 ± 15%), showed significantly lower incidence (P < 0.05). Internalization incidence in fresh basil was 46 ± 12%, while parsley and tomato leaves demonstrated only marginal internalization (1.9 ± 3.3% and 0.56 ± 1.36%, respectively). Internalization of Salmonella in iceberg lettuce largely varied (0-100%) through a 2. year survey, with a higher incidence occurring mainly in the summer. These results imply that Salmonella internalization occurs in several leafy vegetables and fresh herbs, other than iceberg lettuce, yet the level of internalization largely varies among plants and within the same crop. Since internalized bacteria may evade disinfection, it is of great interest to identify plants which are more susceptible to bacterial internalization, as well as plant and environmental factors that affect internalization. © 2010 Elsevier B.V.
Note:
Related Files :
Eruca sativa
Food Contamination
food safety
Lettuce
Petroselinum crispum
Salmonella
vegetables
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.ijfoodmicro.2010.12.031
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
26021
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:19
You may also be interested in
Scientific Publication
Salmonella Typhimurium internalization is variable in leafy vegetables and fresh herbs
145

Golberg, D., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 50250, Israel
Kroupitski, Y., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 50250, Israel
Belausov, E., Confocal Microscopy Unit, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 50250, Israel
Pinto, R., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 50250, Israel
Sela, S., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 50250, Israel

Salmonella Typhimurium internalization is variable in leafy vegetables and fresh herbs
Despite washing and decontamination, outbreaks linked to consumption of fresh or minimally-processed leafy greens have been increasingly reported in recent years. In order to assure the safety of produce it is necessary to gain knowledge regarding the exact routes of contamination. Leaf internalization through stomata was previously reported as a potential route of contamination, which renders food-borne pathogens protected from washing and disinfection by sanitizers. In the present study we have examined the incidence (percentage of microscopic fields harboring ≥ 1 GFP-tagged bacteria) of Salmonella Typhimurium on the surface and underneath the epidermis in detached leaves of seven vegetables and fresh herbs. The incidence of internalized Salmonella varied considerably among the different plants. The highest incidence was observed in iceberg lettuce (81 ± 16%) and arugula leaves (88 ± 16%), while romaine (16 ± 16%) and red-lettuce (20 ± 15%), showed significantly lower incidence (P < 0.05). Internalization incidence in fresh basil was 46 ± 12%, while parsley and tomato leaves demonstrated only marginal internalization (1.9 ± 3.3% and 0.56 ± 1.36%, respectively). Internalization of Salmonella in iceberg lettuce largely varied (0-100%) through a 2. year survey, with a higher incidence occurring mainly in the summer. These results imply that Salmonella internalization occurs in several leafy vegetables and fresh herbs, other than iceberg lettuce, yet the level of internalization largely varies among plants and within the same crop. Since internalized bacteria may evade disinfection, it is of great interest to identify plants which are more susceptible to bacterial internalization, as well as plant and environmental factors that affect internalization. © 2010 Elsevier B.V.
Scientific Publication
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