Salmonella Enteritidis survival in different temperatures and nutrient solution pH levels in hydroponically grown lettuce

Xylia, Panayiota; Chrysargyris, Antonios; Botsaris, George; Skandamis, Panagiotis; Tzortzakis, Nikolaos

doi:10.1016/j.fm.2021.103898

Cited by 13 publications

(6 citation statements)

References 61 publications

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“…While we did not observe the growth of Salmonella Typhimurium in the system, it was detectible at all sampling points. Xylia et al [ 28 ], examined the effects pH and temperature on Salmonella spp. survival in a hydroponic environment and found that the pathogen survived at the pH and temperature ranges commonly used in hydroponics [ 28 ], highlighting the conducive conditions for bacterial pathogens.…”

Section: Discussionmentioning

confidence: 99%

“…Xylia et al [ 28 ], examined the effects pH and temperature on Salmonella spp. survival in a hydroponic environment and found that the pathogen survived at the pH and temperature ranges commonly used in hydroponics [ 28 ], highlighting the conducive conditions for bacterial pathogens. The survival of L. monocytogenes in a nutrient solution in a hydroponic system has, for the first time, been shown in our study.…”

Section: Discussionmentioning

confidence: 99%

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Lettuce Contamination and Survival of Salmonella Typhimurium and Listeria monocytogenes in Hydroponic Nutrient Film Technique Systems

Ilić

Moodispaw

Madden

et al. 2022

Foods

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Hydroponic vegetable production is increasing globally, but there is a lack of science-based recommendations to ensure their food safety. Specifically, there is limited evidence for establishing water management strategies. The purpose of this study was to determine the survival of Salmonella Typhimurium and Listeria monocytogenes in commercial nutrient flow technology (NFT) systems during the lifecycle of lettuce exposed to sporadic or extreme contamination. NFT systems were inoculated with Salmonella Typhimurium or Listeria monocytogenes, and nutrient solution, rockwool, roots, and lettuce leaves were collected over the lettuce production cycle for pathogen enumeration and detection. Both human pathogens persisted in the lettuce NFT growing system throughout the growth cycle of lettuce. Salmonella Typhimurium and L. monocytogenes accumulated in rockwool medium and on lettuce roots and were transferred to the leaves at quantifiable levels from the contaminated nutrient solution. In the nutrient solution, Salmonella concentration under sporadic and extreme conditions declined significantly 24 h after inoculation and again 7 days post-inoculation (p < 0.0001). Under extreme conditions, the concentration did not change significantly after 7 days, while under sporadic conditions, the concentration declined again 14 days post-inoculation in the nutrient solution collected from the reservoirs. L. monocytogenes populations in the nutrient solution fluctuated significantly over the 28-day growth cycle (p < 0.0001). Under extreme conditions, L. monocytogenes concentrations in the nutrient solution declined, while under sporadic conditions, the populations increased. The findings of this study, for the first time, describe human pathogen survival in commerical NFT systems and highlight the urgent need for novel approaches to mitigating the risks from nutrient solution contaminaiton in hydroponics.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Lettuce Contamination and Survival of Salmonella Typhimurium and Listeria monocytogenes in Hydroponic Nutrient Film Technique Systems

Ilić

Moodispaw

Madden

et al. 2022

Foods

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show abstract

“…Tomatoes grown in recirculating nutrient solutions have been observed to establish a robust microbiome merely hours after planting, with the microbiome being resistant for over 12 weeks [ 228 , 229 ]. Inoculations are more effective when performed early in a plant’s life cycle as well, and this holds true for pathogenic, non-beneficial bacteria, as a study on Salmonella enteridis in lettuce showed [ 230 ].…”

Section: Intersection Of Pgpb and Ceamentioning

confidence: 99%

Plant Beneficial Bacteria and Their Potential Applications in Vertical Farming Systems

Chiaranunt

White

2023

Plants

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In this literature review, we discuss the various functions of beneficial plant bacteria in improving plant nutrition, the defense against biotic and abiotic stress, and hormonal regulation. We also review the recent research on rhizophagy, a nutrient scavenging mechanism in which bacteria enter and exit root cells on a cyclical basis. These concepts are covered in the contexts of soil agriculture and controlled environment agriculture, and they are also used in vertical farming systems. Vertical farming—its advantages and disadvantages over soil agriculture, and the various climatic factors in controlled environment agriculture—is also discussed in relation to plant–bacterial relationships. The different factors under grower control, such as choice of substrate, oxygenation rates, temperature, light, and CO2 supplementation, may influence plant–bacterial interactions in unintended ways. Understanding the specific effects of these environmental factors may inform the best cultural practices and further elucidate the mechanisms by which beneficial bacteria promote plant growth.

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“…The risk of contamination of vegetables by pathogenic bacteria increases in hydroponic crops, where there is direct contact between water and the edible parts of the vegetables [34]. The degree of internalisation of fresh produce, including leafy vegetables, mainly depends on the size of the inoculum in the culture medium.…”

Section: Description Of the State Of Knowledgementioning

confidence: 99%

“…The presence of S. enteritidis in hydroponic media and their internalisation led to an increase in the indices responsible for defence -H 2 O 2 and malondialdehyde (MDA), and enhanced the defence mechanisms, i.e. production of phenols and antioxidants [34].…”

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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Salmonella Enteritidis survival in different temperatures and nutrient solution pH levels in hydroponically grown lettuce

Cited by 13 publications

References 61 publications

Lettuce Contamination and Survival of Salmonella Typhimurium and Listeria monocytogenes in Hydroponic Nutrient Film Technique Systems

Lettuce Contamination and Survival of Salmonella Typhimurium and Listeria monocytogenes in Hydroponic Nutrient Film Technique Systems

Plant Beneficial Bacteria and Their Potential Applications in Vertical Farming Systems

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

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