Microbiological analysis of pre-packed sweet basil (Ocimum basilicum) and coriander (Coriandrum sativum) leaves for the presence of Salmonella spp. and Shiga toxin-producing E. coli

Delbeke, Stefanie; Ceuppens, Siele; Jacxsens, Liesbeth; Uyttendaele, Mieke

doi:10.1016/j.ijfoodmicro.2015.05.009

Cited by 18 publications

(14 citation statements)

References 36 publications

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“…This is consistent with results of Salmonella Typhimurium SL 1344 and Salmonella Thompson RM1987 in the present study. However, for Salmonella Thompson FMFP 899, which was originally isolated from basil ( Delbeke et al, 2015a ), although over 3-log reductions were observed after 3 days, one out of three samples showed exceptional high levels after day 6 (5.5-log CFU/sample leaf) and day 9 (6.7-log CFU/sample leaf). Since this level still has not exceeded the initial inoculation level (7.3 ± 0.4-log CFU/sample leaf), the possibility that the bacteria simply survived well in certain shelters could not be ruled out.…”

Section: Discussionmentioning

confidence: 99%

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Potential of Human Norovirus Surrogates and Salmonella enterica Contamination of Pre-harvest Basil (Ocimum basilicum) via Leaf Surface and Plant Substrate

Uyttendaele

2018

Front. Microbiol.

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Fresh produce has been identified as an important vehicle for foodborne pathogen transmission and fresh culinary herbs have occasionally been associated with human pathogens and illness. In this study, the fate of human NoV surrogates [murine norovirus 1 (MNV-1) and Tulane virus (TV)] and three strains of Salmonella enterica on pre-harvest basil (Ocimum basilicum) was investigated. The persistence after contamination via either leaf surface or plant substrate was tested respectively. After 3 days, both MNV-1 and TV on pre-harvest leaves were at non-detectable levels (>5.5-log reduction for MNV-1 and >3.3-log reduction for TV). The three Salmonella strains showed consistent reductions of 3- to 4-log. At day 6 and 9, all the tested samples showed low levels of infectivity which were close or below the detection limits (1.7-log PFU/sample leaf for MNV-1 and TV, 0.7-log CFU/sample leaf for Salmonella) except for S. Thompson FMFP 899, one out of three samples showed to maintain present at exceptional high levels (day 6: 5.5-log CFU/sample leaf; day 9: 6.7-log CFU/sample leaf). Possibilities of microbial internalization into the edible parts of basil via the roots was demonstrated with both MNV-1 and S. enterica Thompson FMFP 899. The infectivity of internalized MNV-1 and S. enterica both decreased to non-detectable levels within 9 days after inoculation. Moreover, it should be noticed that very high microbial inoculation was used in the experimental set-up (8.46-log PFU/ml of MNV-1, 8.60-log CFU/ml of S. enterica), which is abnormal in the real-life expected contamination scenario. Within the tested scenarios in this study, S. enterica contaminated on the adaxial leaf surface of basil plants while in growth, and remained/reached a high population of over 6-log CFU/sample leaf after 9 days in one out of three samples, thus showed the highest potential for causing foodborne infection.

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Section: Discussionmentioning

confidence: 99%

“…Both strains were obtained from Dr. Maria Brandl (U.S. Department of Agriculture, Agricultural Research Service, Albany, CA, United States). The Salmonella enterica serovar Thompson strain FMFP 899 was isolated from basil ( Delbeke et al, 2015a ).…”

Section: Methodsmentioning

confidence: 99%

Potential of Human Norovirus Surrogates and Salmonella enterica Contamination of Pre-harvest Basil (Ocimum basilicum) via Leaf Surface and Plant Substrate

Uyttendaele

2018

Front. Microbiol.

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“…[5,6]. Due to difficulty in removing adherent bacteria and the nature of basil cultivation in the field, basil leaves can be contaminated during harvest [7], and contaminated basil-related foodborne illnesses have been reported [8]. Therefore, appropriate treatments are needed to ensure the microbial safety of basil.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial activities of a cinnamon essential oil with cetylpyridinium chloride emulsion against Escherichia coli O157:H7 and Salmonella Typhimurium in basil leaves

Park

Kang

Song

2017

Food Sci Biotechnol

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This study examined the antibacterial activities of two different cinnamon essential oil emulsions against O157:H7 and Typhimurium on basil leaves. Cinnamon oil (0.25%) treatments containing CPC (0.05%) exhibited greater effects on the pathogenic bacteria than cinnamon oil treatment without this emulsifier ( < 0.05). Treatment with cinnamon bark and leaf oil emulsions (CBE and CLE, respectively) reduced the populations of O157:H7 by 4.10 and 5.10 log CFU/g, and. Typhimurium by 2.71 and 2.82 log CFU/g, respectively. Scanning electron micrographs showed morphological changes in the two pathogenic bacteria following emulsion treatment. In addition, there was no difference in the color or ascorbic acid content of the basil leaves by the emulsion treatment. These results suggest that CBE or CLE treatment can be an effective way to ensure the microbial safety of minimally processed vegetables and a good alternative to chlorination treatment in the fresh produce industry.

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“…For instance, 45% of samples from Cyprus were contaminated with > 1 log CFU/g E. coli and even 14% of samples were contaminated with > 3 log CFU/g E. coli . In comparison, just 1-2% of basil from Belgium or Israel was contaminated with E. coli ( 26 ).…”

Section: Resultsmentioning

confidence: 99%

Innovative Nonthermal Technologies

Paskeviciute

Zudyte

Lukšienė

2019

Food technol. biotechnol. (Online)

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Due to the high amount of biologically active compounds, basil is one of the most popular herbs. However, several outbreaks have been reported in the world due to the consumption of basil contaminated with different food pathogens. The aim of this study is to apply nonthermal and ecologically friendly approach based on photosensitization for microbial control of basil which was naturally contaminated with mesophils and inoculated with thermoresistant food pathogen Listeria monocytogenes 56Ly. The obtained data indicate that soaking the basil in 1.5·10-4 M chlorophyllin (Chl) for 15 min and illumination with light for 15 min at 405 nm significantly reduced total aerobic microorganisms on basil by 1.3 log CFU/g, and thermoresistant L. monocytogenes 56Ly from 6.1 log CFU/g in control to 4.5 log CFU/g in the treated samples. It is important to note that this treatment had no impact on enzymatic activity of polyphenol oxidase and pectinesterase. Results obtained in this study support the idea that photosensitization technique with its high selectivity, antimicrobial efficiency and nonthermal nature can serve in the future for the development of safe nonthermal and environmentally friendly preservation technology for different fruits and vegetables.

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Microbiological analysis of pre-packed sweet basil (Ocimum basilicum) and coriander (Coriandrum sativum) leaves for the presence of Salmonella spp. and Shiga toxin-producing E. coli

Cited by 18 publications

References 36 publications

Potential of Human Norovirus Surrogates and Salmonella enterica Contamination of Pre-harvest Basil (Ocimum basilicum) via Leaf Surface and Plant Substrate

Potential of Human Norovirus Surrogates and Salmonella enterica Contamination of Pre-harvest Basil (Ocimum basilicum) via Leaf Surface and Plant Substrate

Antibacterial activities of a cinnamon essential oil with cetylpyridinium chloride emulsion against Escherichia coli O157:H7 and Salmonella Typhimurium in basil leaves

Innovative Nonthermal Technologies

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