Alves, Ângela

Ferreira, Nânci

Ferreira, Vânia

Teixeira, Paula

English

Repositório Institucional da Universidade Católica Portuguesa

CONGRESS OF MICROBIOLOGY AND BIOTECHNOLOGY 2019December 5th-7th, 2019University of Coimbra (Pólo II)BOOK OF ABSTRACTS439 I10. Industrial and Food Microbiology and Biotechnology P374. Table salt as vehicle for Salmonella spp. and Listeria monocytogenes cross-contamination Ângela Alves, Nânci Ferreira, Vânia Ferreira, Paula Teixeira Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Portugal E-mail: angela.sof.alves@gmail.comSalmonella spp. and Listeria monocytogenes are foodborne pathogens that contaminate a variety of food products. Among various routes of transmission, consumer mishandling of foods at home plays a significant role in the occurrence of foodborne diseases. Of particular risk is the cross- contamination events that may occur in the kitchen during meal preparation when an ready-to-eat (RTE) food, that will not undergo a heating step prior to consumption (e.g. vegetable salads), comes in contact with a contaminated raw food or surface. In this study, the cross-contamination and transfer rates of Salmonella spp. and L. monocytogenes from chicken meat to lettuce, via cross-contamination of table salt, during simulated food-handling were determined. Additionally, the survival of both pathogens on artificially inoculated table salt was investigated. Chicken meat samples (50 g) were inoculated with a mixed cocktail of L. monocytogenes (n=7) or Salmonella spp. (n=5) strains to a final contamination level ranging from 102 to 106 colony forming units (CFU)/g. The transfer experiments (n=4) were performed by one volunteer that touched the contaminated chicken and then of table salt, that was subsequently used to season lettuce samples. The survival of these pathogens in table salt was investigated by inoculation table salt with the mixed cocktail of each pathogen (ca. 106 CFU/g) and stored at room temperature (RT). At specific time intervals samples were taken and bacterial numbers determined following the ISO 6579:2002 and ISO 11290-1&2. Salmonella spp. and L. monocytogenes was detected in cross-contaminated lettuce samples at all contamination levels tested. Salmonella spp. was able to survive for xx days, levels were below he detection limits after 86 days, while L. monocytogenes resisted for 120 days of exposure. This study showed the ability of Salmonella spp. and L. monocytogenes to survive for a long time on table salt at RT, and proven that these pathogens can be transferred from table salt to RTE food during handling. Thus, it is very important prevent the cross-contamination to ensure consumer safety and reduce outbreaks of salmonellosis and listeriosis. 

Table salt as vehicle for Salmonella spp. and Listeria monocytogenes cross-contamination

https://repositorio.ucp.pt/bitstream/10400.14/29787/1/P374.%20Table%20salt%20as%20vehicle%20for%20Salmonella%20spp.%20and%20Listeria%20monocytogenes%20cross-contamination.pdf

Table salt as vehicle for Salmonella spp. and Listeria monocytogenes cross-contamination

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Repositório Institucional da Universidade Católica Portuguesa