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Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

2021-05-19Artigo científico Acesso aberto
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dc.contributor.authorSantos-Ferreira, Nânci
dc.contributor.authorAlves, Ângela
dc.contributor.authorCardoso, Maria João
dc.contributor.authorLangsrud, Solveig
dc.contributor.authorMalheiro, Ana Rita
dc.contributor.authorFernandes, Rui
dc.contributor.authorMaia, Rui
dc.contributor.authorTruninger, Mónica
dc.contributor.authorJunqueira, Luís
dc.contributor.authorNicolau, Anca Ioana
dc.contributor.authorDumitrașcu, Loredana
dc.contributor.authorSkuland, Silje Elisabeth
dc.contributor.authorKasza, Gyula
dc.contributor.authorIzsó, Tekla
dc.contributor.authorFerreira, Vânia
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2023-09-11T16:11:10Z
dc.date.available2023-09-11T16:11:10Z
dc.date.issued2021-05-19
dc.description.abstractCampylobacter 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSantos-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.0250980pt_PT
dc.identifier.doi10.1371/journal.pone.0250980pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/28537
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationThis work was supported by SafeConsume – European Union Horizon2020 Grant Agreement No 727580. We would also like to thank the scientific collaboration under the Fundação para a Ciência e a Tecnologia (FCT) project UID/Multi/50016/2019 and PDR 2020, Portugal 2020 and the EU GRUPO OPERACIONAL ID 228, CAMPYFREE: PDR2020-1.0.1-FEADER PDR2020-101-031254pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCross-contamination; lettuce; Campylobacterpt_PT
dc.titleCross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultrypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue5pt_PT
oaire.citation.startPagee0250980pt_PT
oaire.citation.titlePLOS ONEpt_PT
oaire.citation.volume16pt_PT
person.familyNameFerreira
person.familyNameCardoso
person.familyNameLangsrud
person.familyNameFernandes
person.familyNameNicolau
person.familyNameTeixeira
person.givenNameNânci
person.givenNameMaria João
person.givenNameSolveig
person.givenNameRui Jorge Bastos
person.givenNameAnca Ioana
person.givenNamePaula
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person.identifier.ciencia-id921F-0A59-C1EA
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person.identifier.orcid0000-0001-6415-017X
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person.identifier.orcid0000-0001-8018-1478
person.identifier.orcid0000-0002-6296-5137
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person.identifier.scopus-author-id57203891665
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person.identifier.scopus-author-id56835103600
person.identifier.scopus-author-id16316514700
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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