Frontiers in Plant Breeding: Perspectives for the Selection of Vegetables Less Susceptible to Enteric Pathogens

Henríquez, Tania; Lenzi, Anna; Baldi, A.; Marvasi, Massimiliano

doi:10.3389/fmicb.2020.01087

Cited by 13 publications

(3 citation statements)

References 39 publications

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“…National organizations encourage people to increase fruits and vegetable intake [ 3 ]. However, increased consumption of fresh produce has been linked with the increase of food poisoning outbreaks [ 4 , 5 , 6 ]. Fruits and vegetables have been implicated in various outbreaks regarding the consumption of contaminated fresh produce, especially leafy vegetables, i.e., lettuce, spinach, cabbage and parsley [ 7 , 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

“…An infection with these pathogens could result in mild clinical symptoms, such as fever, headache, diarrhea, vomiting, abdominal pain and muscle cramps and/or more complex diseases/syndromes, including hemorrhagic colitis, hemolytic uremic syndrome, dysentery, septicemia, meningitis and even miscarriage [ 8 , 18 ]. Non-typhoidal Salmonella and Shiga-toxigenic E. coli were implicated in recent gastroenteritis outbreaks regarding the consumption of vegetables, sprouts, fruits and nuts [ 6 , 19 , 20 , 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

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Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes

Xylia

Botsaris

Skandamis

et al. 2021

Foods

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When minimally processed vegetables reach their expiration date, expose an increased microbial load. This includes mainly spoilage microorganisms but also foodborne pathogens, thus affecting the quality and safety of highly consumed ready-to-eat salads. A total of 144 ready-to-eat salads from the Cypriot market were analyzed in an attempt to determine the effects of the expiration date on the microbial load and plant metabolic variables of the salads. Possible correlations between them were also investigated for the first time. Furthermore, the impacts of the season (winter, summer), salad producing companies and type of salad and/or their interactions with the tested parameters were investigated. Results revealed that the microbial load (mainly spoilage microorganisms, such as Pseudomonas spp., yeasts and molds) increased towards the end of the shelf life. The microbial load was differentiated among the five salad producers and/or the salad types, highlighting the importance of a common and safe sanitation-processing chain in the preparation of ready-to-eat salads. Summer was the season in which Escherichia coli counts were found to be higher for plain lettuce, while Staphylococcus spp. was increased numbers for the lettuce+endive/radicchio, lettuce+rocket and lettuce+chives type of salads. Additionally, an increased Staphylococcus spp. was observed for plain rocket salads in winter. All samples examined were found negative for Salmonella enterica and Listeria monocytogenes. Moreover, carbon dioxide production and damage indexes (hydrogen peroxide and lipid peroxidation) increased on expiration date on both winter and summer seasons, indicating plant tissue stress at the end of shelf life. These findings indicate that the expiration date and relevant shelf life of processed vegetables are important parameters to be considered when postharvest management is applied to these products, ensuring safety and quality.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes

Xylia

Botsaris

Skandamis

et al. 2021

Foods

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“…The biology of the interaction between E. coli and tomatoes should be further studied to obtain more insights into more practical aspects (as has already been performed in the case of Salmonella ), such as the effect of humidity on contamination in the field [ 6 ], how agronomical practices can prevent E. coli contamination of fruits [ 35 ], the possible use of signaling molecules to reduce enteric contamination [ 36 , 37 ], and the selection of cultivars less susceptible to enteric pathogens [ 38 ].…”

Section: Discussionmentioning

confidence: 99%

Adaptation of Commensal Escherichia coli in Tomato Fruits: Motility, Stress, Virulence

Vassallo

Amoriello

Guri

et al. 2023

Biology

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Food contamination can be a serious concern for public health because it can be related to the severe spreading of pathogens. This is a main issue, especially in the case of fresh fruits and vegetables; indeed, they have often been associated with gastrointestinal outbreak events, due to contamination with pathogenic bacteria. However, little is known about the physiological adaptation and bacterial response to stresses encountered in the host plant. Thus, this work aimed to investigate the adaptation of a commensal E. coli strain while growing in tomato pericarp. Pre-adapted and non-adapted cells were compared and used to contaminate tomatoes, demonstrating that pre-adaptation boosted cell proliferation. DNA extracted from pre-adapted and non-adapted cells was sequenced, and their methylation profiles were compared. Hence, genes involved in cell adhesion and resistance against toxic compounds were identified as genes involved in adaptation, and their expression was compared in these two experimental conditions. Finally, pre-adapted and non-adapted E. coli were tested for their ability to resist the presence of toxic compounds, demonstrating that adaptation exerted a protective effect. In conclusion, this work provides new information about the physiological adaptation of bacteria colonizing the tomato fruit pericarp.

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Salmonella and tomatoes

Johnston

2023

The Produce Contamination Problem

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Frontiers in Plant Breeding: Perspectives for the Selection of Vegetables Less Susceptible to Enteric Pathogens

Cited by 13 publications

References 39 publications

Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes

Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes

Adaptation of Commensal Escherichia coli in Tomato Fruits: Motility, Stress, Virulence

Salmonella and tomatoes

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