Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007–FY2009

Doren, Jane M. Van; Kleinmeier, Daria; Hammack, Thomas S.; Westerman, Ann

doi:10.1016/j.fm.2012.10.002

Cited by 57 publications

(28 citation statements)

References 37 publications

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“…The occurrence of Salmonella spp. in spices has been reported in many countries (Keller et al, 2013;Moreira et al, 2009;Van Doren et al, 2013a;Zweifel and Roger, 2012). Results obtained by the present study provided evidence that 4.4% of analysed samples were contaminated with Salmonella spp.…”

Section: Discussionsupporting

confidence: 79%

Comparison of the microbial quality of pork and poultry meat with or without grill marinade available in Polish retail markets

Szosland-FaÅ‚tyn¹,

KrÃ3lasik²,

Paziak-DomaÅ„ska³

et al. 2014

Afr. J. Microbiol. Res.

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During April and September 2012, a study on pork and poultry meat was undertaken to assess the differences in microbial quality of pork and poultry between the marinated and unmarinated products available in local trade network. Examination of the meats revealed that the vast majority of samples (98.5%) were of satisfactory microbiological quality according to Commission Regulation (EC) No 2073/2005, as amended. Unsatisfactory quality was due to the presence of Salmonella spp. in 5 pork necks with grill marinade. Campylobacter spp. was detected in 81% of poultry meat samples, and Listeria monocytogenes in 43% of all types of analysed meat. The total bacterial count was from 1.3 x 10 5 CFU/g for neck without marinade to 7.9 x 10 7 CFU/g for neck with marinade 1. The number of Enterobacteriaceae ranged between < 10 CFU/g (for neck without marinade) and 1.4 x 10 7 CFU/g (for chicken shashlik). The one-way ANOVA showed the significant influence of marinade on the number of Enterobacteriaceae and total bacterial count in all tested meat samples. No significant differences were observed taking into account the mean number of lactic acid bacteria and yeast (p>0.05). The relatively high contamination of marinated and unmarinated pork and poultry meat with food spoilage microorganisms and pathogens decreases the quality and constitutes a public health hazard but it is comparable with meat quality of developed countries.

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Section: Discussionsupporting

confidence: 79%

Comparison of the microbial quality of pork and poultry meat with or without grill marinade available in Polish retail markets

Szosland-FaÅ‚tyn¹,

KrÃ3lasik²,

Paziak-DomaÅ„ska³

et al. 2014

Afr. J. Microbiol. Res.

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“…In the study of Van Doren et al [16] investigating antimicrobial resistance of Salmonella spp. in spices, 6.8% of isolates exhibited antimicrobial resistance, of which more than half were resistant to nalidixic acid.…”

Section: Resultsmentioning

confidence: 99%

Occurrence and antimicrobial resistance of <i>Salmonella</i> spp. isolated from food other than meat in Poland

Mąka

Maćkiw

Ścieżyńska

et al. 2015

Ann Agric Environ Med.

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Introduction and Objectives. Antimicrobial resistance of pathogenic bacteria can result in therapy failure, increased hospitalization, and increased risk of death. In Poland, Salmonella spp. is a major bacterial agent of food poisoning. The majority of studies on antimicrobial resistance in Salmonella spp. isolates from food have focused on meat products as the source of this pathogen. In comparison, this study examines the antimicrobial susceptibility of Salmonella spp. isolated from retail food products other than meat in Poland. Materials and Methods. A collection of 122 Salmonella spp. isolates were isolated in Poland in 2008-2012 from foods other than meat: confectionery products, eggs, fruits, vegetables, spices and others. The resistance of these isolates to 19 antimicrobial agents was tested using the disc diffusion method. Results. Salmonella Enteritidis was the most frequently identified serotype (84.4% of all tested isolates). In total, 42.6% of the Salmonella spp. isolates were resistant to antibiotics. The highest frequencies of resistance were observed in isolates from 2009 (60.0%) and 2012 (59.5%). Antibiotic resistance was most prevalent among Salmonella spp. isolated from egg-containing food samples (68.0%). Resistance to nalidixic acid was most common and was observed in 35.2% of all tested isolates. The isolates were less frequently resistant to sulphonamides (6.6%), ampicillin (4.9%), amoxicillin/clavulanic acid (2.5%) and to streptomycin, cefoxitin, gentamicin and tetracycline (1.6%). Only one isolate showed resistance to chloramphenicol. Four isolates displayed multiresistance. Conclusions. Although, the level of resistance and multiresistance of Salmonella spp. isolates from non-meat foods was lower than in those from meat products, the presence of these resistant bacteria poses a real threat to the health of consumers.

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“…Many dried spices have an extensive shelf life and are added to food products that will undergo no further lethality treatments to eliminate pathogens. More than 80% of spices in the United States are imported, and the prevalence of Salmonella in those spices offered for entry between 2007 and 2009 was 6.6% (21). Worldwide, recalls and outbreaks have been reported in which spices were implicated as the infectious agent or were found to contain Salmonella.…”

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confidence: 99%

Survival of Salmonella during Drying of Fresh Ginger Root (Zingiber officinale) and Storage of Ground Ginger

Gradl

Sun

Larkin

et al. 2015

Journal of Food Protection

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The survival of Salmonella on fresh ginger root (Zingiber officinale) during drying was examined using both a laboratory oven at 51 and 60°C with two different fan settings and a small commercially available food dehydrator. The survival of Salmonella in ground ginger stored at 25 and 37°C at 33% (low) and 97% (high) relative humidity (RH) was also examined. To inoculate ginger, a four-serovar cocktail of Salmonella was collected by harvesting agar lawn cells. For drying experiments, ginger slices (1 ± 0.5 mm thickness) were surface inoculated at a starting level of approximately 9 log CFU/g. Higher temperature (60°C) coupled with a slow fan speed (nonstringent condition) to promote a slower reduction in the water activity (aw) of the ginger resulted in a 3- to 4-log reduction in Salmonella populations in the first 4 to 6 h with an additional 2- to 3-log reduction by 24 h. Higher temperature with a higher fan speed (stringent condition) resulted in significantly less destruction of Salmonella throughout the 24-h period (P < 0.001). Survival appeared related to the rate of reduction in the aw. The aw also influenced Salmonella survival during storage of ground ginger. During storage at 97% RH, the maximum aw values were 0.85 at 25°C and 0.87 at 37°C; Salmonella was no longer detected after 25 and 5 days of storage, respectively, under these conditions. At 33% RH, the aw stabilized to approximately 0.35 at 25°C and 0.31 at 37°C. Salmonella levels remained relatively constant throughout the 365-day and 170-day storage periods for the respective temperatures. These results indicate a relationship between temperature and aw and the survival of Salmonella during both drying and storage of ginger.

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Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007–FY2009

Cited by 57 publications

References 37 publications

Comparison of the microbial quality of pork and poultry meat with or without grill marinade available in Polish retail markets

Comparison of the microbial quality of pork and poultry meat with or without grill marinade available in Polish retail markets

Occurrence and antimicrobial resistance of <i>Salmonella</i> spp. isolated from food other than meat in Poland

Survival of Salmonella during Drying of Fresh Ginger Root (Zingiber officinale) and Storage of Ground Ginger

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