Cargando…

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

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- con...

Descripción completa

Detalles Bibliográficos
Autores principales: Santos-Ferreira, Nânci, Alves, Ângela, Cardoso, Maria João, Langsrud, Solveig, Malheiro, Ana Rita, Fernandes, Rui, Maia, Rui, Truninger, Mónica, Junqueira, Luís, Nicolau, Anca Ioana, Dumitrașcu, Loredana, Skuland, Silje Elisabeth, Kasza, Gyula, Izsó, Tekla, Ferreira, Vânia, Teixeira, Paula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8133440/
https://www.ncbi.nlm.nih.gov/pubmed/34010301
http://dx.doi.org/10.1371/journal.pone.0250980
_version_ 1783695070550032384
author Santos-Ferreira, Nânci
Alves, Ângela
Cardoso, Maria João
Langsrud, Solveig
Malheiro, Ana Rita
Fernandes, Rui
Maia, Rui
Truninger, Mónica
Junqueira, Luís
Nicolau, Anca Ioana
Dumitrașcu, Loredana
Skuland, Silje Elisabeth
Kasza, Gyula
Izsó, Tekla
Ferreira, Vânia
Teixeira, Paula
author_facet Santos-Ferreira, Nânci
Alves, Ângela
Cardoso, Maria João
Langsrud, Solveig
Malheiro, Ana Rita
Fernandes, Rui
Maia, Rui
Truninger, Mónica
Junqueira, Luís
Nicolau, Anca Ioana
Dumitrașcu, Loredana
Skuland, Silje Elisabeth
Kasza, Gyula
Izsó, Tekla
Ferreira, Vânia
Teixeira, Paula
author_sort Santos-Ferreira, Nânci
collection PubMed
description 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.
format Online
Article
Text
id pubmed-8133440
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher Public Library of Science
record_format MEDLINE/PubMed
spelling pubmed-81334402021-05-27 Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry Santos-Ferreira, Nânci Alves, Ângela Cardoso, Maria João Langsrud, Solveig Malheiro, Ana Rita Fernandes, Rui Maia, Rui Truninger, Mónica Junqueira, Luís Nicolau, Anca Ioana Dumitrașcu, Loredana Skuland, Silje Elisabeth Kasza, Gyula Izsó, Tekla Ferreira, Vânia Teixeira, Paula PLoS One Research Article 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. Public Library of Science 2021-05-19 /pmc/articles/PMC8133440/ /pubmed/34010301 http://dx.doi.org/10.1371/journal.pone.0250980 Text en © 2021 Santos-Ferreira et al https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Santos-Ferreira, Nânci
Alves, Ângela
Cardoso, Maria João
Langsrud, Solveig
Malheiro, Ana Rita
Fernandes, Rui
Maia, Rui
Truninger, Mónica
Junqueira, Luís
Nicolau, Anca Ioana
Dumitrașcu, Loredana
Skuland, Silje Elisabeth
Kasza, Gyula
Izsó, Tekla
Ferreira, Vânia
Teixeira, Paula
Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry
title Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry
title_full Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry
title_fullStr Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry
title_full_unstemmed Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry
title_short Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry
title_sort cross-contamination of lettuce with campylobacter spp. via cooking salt during handling raw poultry
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8133440/
https://www.ncbi.nlm.nih.gov/pubmed/34010301
http://dx.doi.org/10.1371/journal.pone.0250980
work_keys_str_mv AT santosferreirananci crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT alvesangela crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT cardosomariajoao crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT langsrudsolveig crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT malheiroanarita crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT fernandesrui crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT maiarui crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT truningermonica crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT junqueiraluis crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT nicolauancaioana crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT dumitrasculoredana crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT skulandsiljeelisabeth crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT kaszagyula crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT izsotekla crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT ferreiravania crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry
AT teixeirapaula crosscontaminationoflettucewithcampylobactersppviacookingsaltduringhandlingrawpoultry