PloS one, 2021-05, Vol.16 (5), p.e0250980
2021
Details
- Autor(en) / Beteiligte
- Titel
- Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry
- Ist Teil von
- PloS one, 2021-05, Vol.16 (5), p.e0250980
- Ort / Verlag
- United States: Public Library of Science
- Erscheinungsjahr
- 2021
- Link zum Volltext
- Quelle
- MEDLINE
- Beschreibungen/Notizen
- Campylobacter spp. are the most common bacterial pathogens associated with human gastroenteritis in industrialized countries. Contaminated chicken is the food vehicle associated with the majority of reported cases of campylobacteriosis, either by the consumption of undercooked meat or via cross- contamination of ready-to-eat (RTE) foods during the handling of contaminated raw chicken parts and carcasses. Our results indicate that cooking salt (used for seasoning) is a potential vehicle for Campylobacter spp. cross-contamination from raw chicken to lettuce, through unwashed hands after handling contaminated chicken. Cross-contamination events were observed even when the chicken skin was contaminated with low levels of Campylobacter spp. (ca. 1.48 Log CFU/g). The pathogen was recovered from seasoned lettuce samples when raw chicken was contaminated with levels ≥ 2.34 Log CFU/g. We also demonstrated that, once introduced into cooking salt, Campylobacter spp. are able to survive in a culturable state up to 4 hours. After six hours, although not detected following an enrichment period in culture medium, intact cells were observed by transmission electron microscopy. These findings reveal a "novel" indirect cross-contamination route of Campylobacter in domestic settings, and a putative contamination source to RTE foods that are seasoned with salt, that might occur if basic food hygiene practices are not adopted by consumers when preparing and cooking poultry dishes.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 1932-6203eISSN: 1932-6203DOI: 10.1371/journal.pone.0250980Titel-ID: cdi_plos_journals_2529224738
- Format
- –
- Schlagworte
- Animals, Antineutrophil cytoplasmic antibodies, Aquaculture, Biology and Life Sciences, Campylobacter, Campylobacter - isolation & purification, Campylobacter - pathogenicity, Campylobacter Infections - transmission, Carcasses, Causes of, Chickens, Chickens - microbiology, Colony Count, Microbial, Consumers, Contamination, Cooking, Crystals, Cutlery, Data analysis, Diarrhea, Economic impact, Editing, Education, Electron microscopy, Equipment Contamination, Europe, Experiments, Fisheries, Food, Food chains, Food contamination, Food contamination & poisoning, Food Handling - methods, Food Microbiology, Food processing, Food Safety, Food science, Foodborne diseases, Funding, Gastroenteritis - microbiology, Genetic aspects, Hand Hygiene, Health risks, Histology, Humans, Illnesses, Kitchens, Laboratory experiments, Lactuca - microbiology, Lettuce, Medicine and Health Sciences, Methodology, Microscopy, Poultry, Prevention, Research and Analysis Methods, Reviews, Safety, Salads, Salts, Skin, Sodium chloride, Sodium Chloride, Dietary, Supermarkets, Surveys and Questionnaires, Visualization