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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...
Autores principales: | , , , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2021
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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 |
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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 |
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