A Pilot Study for Identification of Salmonella in Food Processing Plants by Real-Time PCR Screening

Lettini, Antonia Anna; Barco, Lisa; Mancin, Marzia; Ramon, Elena; Longo, Alessandra; Pozza, Maria Cristina Dalla; Ruffa, Marco; Lucchini, Rosaria; Ricci, Antonia

doi:10.1007/s12161-011-9352-8

Cited by 4 publications

(1 citation statement)

References 23 publications

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“…For example L. monocytogenes was detected in samples of the food processing environment like door handles, floors and walls (O'Connor et al, 2010 ). Similar results for S. enterica were obtained in a comparable study (Lettini et al, 2012 ). Those bacteria can also form biofilms on stainless steel surfaces and by that be protected from disinfection (Sinde and Carballo, 2000 ).…”

Section: Introductionsupporting

confidence: 89%

Colonization of plants by human pathogenic bacteria in the course of organic vegetable production

et al. 2014

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In recent years, increasing numbers of outbreaks caused by the consumption of vegetables contaminated with human pathogenic bacteria were reported. The application of organic fertilizers during vegetable production is one of the possible reasons for contamination with those pathogens. In this study laboratory experiments in axenic and soil systems following common practices in organic farming were conducted to identify the minimal dose needed for bacterial colonization of plants and to identify possible factors like bacterial species or serovariation, plant species or organic fertilizer types used, influencing the success of plant colonization by human pathogenic bacteria. Spinach and corn salad were chosen as model plants and were inoculated with different concentrations of Salmonella enterica sv. Weltevreden, Listeria monocytogenes sv. 4b and EGD-E sv. 1/2a either directly (axenic system) or via agricultural soil amended with spiked organic fertilizers (soil system). In addition to PCR- and culture-based detection methods, fluorescence in situ hybridization (FISH) was applied in order to localize bacteria on or in plant tissues. Our results demonstrate that shoots were colonized by the pathogenic bacteria at inoculation doses as low as 4 × 10 CFU/ml in the axenic system or 4 × 105 CFU/g in the soil system. In addition, plant species dependent effects were observed. Spinach was colonized more often and at lower inoculation doses compared to corn salad. Differential colonization sites on roots, depending on the plant species could be detected using FISH-CLSM analysis. Furthermore, the transfer of pathogenic bacteria to plants via organic fertilizers was observed more often and at lower initial inoculation doses when fertilization was performed with inoculated slurry compared to inoculated manure. Finally, it could be shown that by introducing a simple washing step, the bacterial contamination was reduced in most cases or even was removed completely in some cases.

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Section: Introductionsupporting

confidence: 89%

Colonization of plants by human pathogenic bacteria in the course of organic vegetable production

et al. 2014

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Incorporation of Heavy Water for Rapid Detection of Salmonella typhimurium by Raman Microspectroscopy

et al. 2018

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Effects of Domestic Storage and Thawing Practices on in Poultry-Based Meat Preparations

Roccato

Uyttendaele

Cibin

et al. 2015

Journal of Food Protection

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Among consumer food handling practices, time-temperature abuse has been reported as one of the most common contributory factors in salmonellosis outbreaks where the evidence is strong. The present study performed storage tests of burgers, sausages, and kebabs and investigated (i) the effect of refrigerator temperatures (4°C versus 8 or 12°C, which were the temperatures recorded in 33 and 3%, respectively, of domestic refrigerators in Italy), with or without prior temperature abuse (25°C for 2 h, simulating transport of meats from shop to home), and (ii) the impact of the thawing method (overnight in the refrigerator at 8°C versus on the kitchen countertop at 23°C) on the presence and numbers of Salmonella bacteria. Storage tests were carried out on naturally or artificially (Salmonella enterica serovar Typhimurium at ca. 10 CFU/g) contaminated products, while freezing-thawing tests were conducted only on artificially contaminated products (Salmonella Typhimurium at ca. 10, 100, and 1,000 CFU/g). The results from the artificially contaminated products showed significant (P < 0.05) growth of Salmonella Typhimurium at 12°C (i.e., from ca. 8 most probable number [MPN]/g to > 710 MPN/g) in kebabs after 7 and 10 days but more moderate growth in sausages (i.e., from ca. 14 MPN/g to a maximum of 96 MPN/g after 9 days of storage). Storage of naturally contaminated burgers or sausages (contamination at or below 1 MPN/g) at 4, 8, or 12°C and a short time of temperature abuse (2 h at 25°C) did not facilitate an increase in the presence and numbers of Salmonella bacteria. Thawing overnight in the refrigerator led to either a moderate reduction or no change of Salmonella Typhimurium numbers in burgers, sausages, and kebabs. Overall, this study showed that domestic storage and thawing practices can affect food safety and that time-temperature abuse can cause a substantial increase of Salmonella numbers in some types of poultry-based meat preparations, highlighting that efforts for the dissemination of consumer guidelines on the correct storage and handling of meats need to be continued.

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A Pilot Study for Identification of Salmonella in Food Processing Plants by Real-Time PCR Screening

Cited by 4 publications

References 23 publications

Colonization of plants by human pathogenic bacteria in the course of organic vegetable production

Colonization of plants by human pathogenic bacteria in the course of organic vegetable production

Incorporation of Heavy Water for Rapid Detection of Salmonella typhimurium by Raman Microspectroscopy

Effects of Domestic Storage and Thawing Practices on in Poultry-Based Meat Preparations

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