Risk Assessment of Salmonellosis from Consumption of Alfalfa Sprouts and Evaluation of the Public Health Impact of Sprout Seed Treatment and Spent Irrigation Water Testing

Abstract

We developed a risk assessment of human salmonellosis associated with consumption of alfalfa sprouts in the United States to evaluate the public health impact of applying treatments to seeds (0–5‐log10 reduction in Salmonella) and testing spent irrigation water (SIW) during production. The risk model considered variability and uncertainty in Salmonella contamination in seeds, Salmonella growth and spread during sprout production, sprout consumption, and Salmonella dose response. Based on an estimated prevalence of 2.35% for 6.8 kg seed batches and without interventions, the model predicted 76,600 (95% confidence interval (CI) 15,400–248,000) cases/year. Risk reduction (by 5‐ to 7‐fold) predicted from a 1‐log10 seed treatment alone was comparable to SIW testing alone, and each additional 1‐log10 seed treatment was predicted to provide a greater risk reduction than SIW testing. A 3‐log10 or a 5‐log10 seed treatment reduced the predicted cases/year to 139 (95% CI 33–448) or 1.4 (95% CI <1–4.5), respectively. Combined with SIW testing, a 3‐log10 or 5‐log10 seed treatment reduced the cases/year to 45 (95% CI 10–146) or <1 (95% CI <1–1.5), respectively. If the SIW coverage was less complete (i.e., less representative), a smaller risk reduction was predicted, e.g., a combined 3‐log10 seed treatment and SIW testing with 20% coverage resulted in an estimated 92 (95% CI 22–298) cases/year. Analysis of alternative scenarios using different assumptions for key model inputs showed that the predicted relative risk reductions are robust. This risk assessment provides a comprehensive approach for evaluating the public health impact of various interventions in a sprout production system.

Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation

“…Seed sprouts, such as broccoli, buckwheat, radish, alfalfa, mung bean, and pea seeds, are commonly consumed raw in sandwiches and salads due to their nutritional value [117]. However, seed sprouts could easily be contaminated with foodborne pathogens, particularly E. coli O157:H7 and Salmonella, and other Shiga-toxin producing E. coli, L. monocytogenes, and B. cereus [118]. EW has become an acclaimed alternative for harsh chemical sanitizers in sprout growth and final products due to its substantial bactericidal effects, environmentally friendly attributes, and being generally recognized as having a safe (GRAS) status [22].…”

Modeling of Farmers’ Vegetable Safety Production Based on Identification of Key Risk Factors From Beijing, China

“…Many previous studies have reported risk‐related production behaviors. Treating seeds before sowing can reduce bacteria on the surface of the seeds and the remaining pathogens inside, thereby reducing the risk of microbial hazards in vegetable products (Chen Y. et al., 2018; Gupta & Sharma, 2009; Mancini & Romanazzi, 2014; Mangwende, Chirwa, & Aveling, 2020). Pathogen may transfer from soil to parts of produce during harvest via harvesting tolls such as knives, which can also cause microbial contamination risk (Yang Y. et al., 2012).…”

The Primary Mode of Action of Lippia graveolens Essential Oil on Salmonella enterica subsp. Enterica Serovar Typhimurium

“…In plants, S. enterica ser. Typhimurium is not limited to the surface; it invades plant tissues and grows inside them, making washing or sterilizing processes useless in preventing human or animal infections [6,7]. These species can develop antibiotic resistance and form biofilms [8][9][10], putting them on the WHO's «priority pathogen list» for the research and development of new antibiotics [11].…”