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Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry
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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Cross-contamination; lettuce; Campylobacter
Contexto Educativo
Citação
Santos-Ferreira N, Alves Aˆ, Cardoso MJ, Langsrud S, Malheiro AR, Fernandes R, et al. (2021) Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry. PLoS ONE 16(5): e0250980. https://doi.org/10.1371/journal.pone.0250980