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Salmonella Typhimurium internalization is variable in leafy vegetables and fresh herbs.

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.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Golberg D,Kroupitski Y,Belausov E,Pinto R,Sela S

doi

10.1016/j.ijfoodmicro.2010.12.031

subject

Has Abstract

pub_date

2011-01-31 00:00:00

pages

250-7

issue

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(11)00009-2

journal_volume

145

pub_type

杂志文章

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Salmonella Typhimurium internalization is variable in leafy vegetables and fresh herbs.