Retail fresh vegetables as a potential source of Salmonella infection in the Mekong Delta, Vietnam

Thuan, Nguyen Khanh; Bui, Hien Thi Dieu; Truong, Thy Anh; Lam, Diep Ngoc; Ikeuchi, Shunsuke; Ly, Lien Khai Thi; Hara-Kudo, Yukiko; Taniguchi, Takahide; Hayashidani, Hideki

doi:10.1016/j.ijfoodmicro.2021.109049

Cited by 25 publications

(13 citation statements)

References 20 publications

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“…Occurrence of Salmonella on vegetables. Literature data report that fresh vegetables can be contaminated with Salmonella bacteria [1,8,9,10,11,12,13,14,15,16]. Particularly hazardous to human health are those eaten raw, without heat treatment and only washed under running water.…”

Section: Description Of the State Of Knowledgementioning

confidence: 99%

Fresh vegetables and fruit as a source of <i>Salmonella</i> bacteria

Kowalska¹

2022

Ann Agric Environ Med.

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Introduction.Increased consumer awareness of the health aspects of the diet has influenced the increased consumption of fruit and vegetables. Due to the fact that these products are mainly consumed raw and are usually not subjected to processes that reduce their microbiological contamination, they become a source of infection and transmit pathogens causing food poisoning in humans. Salmonella bacteria are a serious treat to human health and remain a serious problem in many parts of the world.Objective. The aim of this study was to review the current state of knowledge regarding the prevalence of Salmonella bacteria on fresh fruit and vegetables. Attention is also given to the mechanisms by which these bacteria adapt to colonize plants. Methods that can prevent contamination of plant products by the bacteria are also analyzed. Review Methods. The review was based on data obtained from scientific articles published in the Science Direct and Pub Med database between 2007 -2022, found with the use of the following keywords: Salmonella, fruit, vegetables, food contamination. Brief description of the state of knowledge. Data from the literature report that fresh fruit and vegetables are a source of Salmonella contamination through contact with soil, manure, compost, water or staff. Summary. Actions targeting salmonellosis prevention should be undertaken by both the public and private sectors. Government regulations and stricter measures put in place can provide a framework that guides both domestic production and international imports. Periodic training of workers dealing with food is also important. Attention should be directed mainly to production control and less to the testing of final products. Education leading to increased awareness of salmonellosis should be indispensable.

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Section: Description Of the State Of Knowledgementioning

confidence: 99%

Fresh vegetables and fruit as a source of <i>Salmonella</i> bacteria

Kowalska¹

2022

Ann Agric Environ Med.

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“…These microbes are mostly transmitted to humans by ingesting contaminated food of animal origin, mainly beef meat, poultry meat, pork, milk, eggs, and contact with animals, including reptiles and turtles [1,12]. Nevertheless, other foods, including vegetables and fruits contaminated with animal feces, have also been involved in salmonellosis outbreaks in humans [13]. NTS usually causes mild-to-moderate self-limiting gastroenteritis, characterized by abdominal, diarrhea, vomiting, cramps, fever, and nausea but serious disease resulting in death does occur [6].…”

Section: Non-typhoidal Salmonella In the Food Chain In The Arab Worldmentioning

confidence: 99%

Current State of Salmonella, Campylobacter and Listeria in the Food Chain across the Arab Countries: A Descriptive Review

Habib

Mohamed

Khan

2021

Foods

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Foodborne infections caused by bacterial pathogens are a common cause of human illness in the Middle East, with a substantial burden of economic loss and public health consequences. This review aims at elucidating recent literature on the prevalence of Non-Typhoidal Salmonella (NTS), Campylobacter and Listeria monocytogens in the food chain in the Arab countries, and to consolidate available evidence on the public health burden and the status of antimicrobial resistance (AMR) among the concerned three pathogens. The reviewed evidence points to a scarcity of understanding of the magnitude of NTS in the food chain in the Arab countries. Additionally, not much work has been done at the molecular characterization level to address the source-attribution of NTS in the Arab World. Very few surveys have been done on Campylobacter in the food chain in the Gulf Cooperation Council (GCC) countries. There is a gap in quantitative (counts/numbers) surveillance efforts for Campylobacter in the chicken meat supply across all Arab countries, despite the availability of some qualitative (presence/absence) surveillance data. While there are several reports on L. monocytogenes in animal-sourced foods, notably in North African Arab countries, fewer are published on L. monocytogenes in plant-sourced foods. Information on the L. monocytogenes serotypes and strain diversity circulating in the Arab region is widely lacking. Antibiotic resistance in the three pathogens is not fully understood across the Arab region, despite some reports indicating varying trends at the human–food interface. The literature evidence presented in this review stresses that Salmonella, Campylobacter and L. monocytogenes continue to challenge food safety and public health in the Arab countries.

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“…Intake of contaminated food related to animal origin, including meat, unpasteurized milk, raw or under cooked eggs or egg products, contaminated vegetables and fruit generally cause infections in humans (Lambertini et al 2016). However, other food products, like contaminated green vegetables, can also cause transmission of disease (Cocciolo et al 2020;Nguyen et al 2021). Consumption of poultry products, including eggs and meat, remains one of the leading causes of food borne infections of Salmonella in human population.…”

Section: Public Health Significancementioning

confidence: 99%

Pathology and Public Health Significance of Salmonella

2021

Int J Vet Sci

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Retail fresh vegetables as a potential source of Salmonella infection in the Mekong Delta, Vietnam

Cited by 25 publications

References 20 publications

Fresh vegetables and fruit as a source of <i>Salmonella</i> bacteria

Fresh vegetables and fruit as a source of <i>Salmonella</i> bacteria

Current State of Salmonella, Campylobacter and Listeria in the Food Chain across the Arab Countries: A Descriptive Review

Pathology and Public Health Significance of Salmonella

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