Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/28537 |
Resumo: | 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. |
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Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultryCross-contamination; lettuce; CampylobacterCampylobacter 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.Repositório da Universidade de LisboaSantos-Ferreira, NânciAlves, ÂngelaCardoso, Maria JoãoLangsrud, SolveigMalheiro, Ana RitaFernandes, RuiMaia, RuiTruninger, MónicaJunqueira, LuísNicolau, Anca IoanaDumitrașcu, LoredanaSkuland, Silje ElisabethKasza, GyulaIzsó, TeklaFerreira, VâniaTeixeira, Paula2023-09-11T16:11:10Z2021-05-192021-05-19T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/28537engSantos-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.025098010.1371/journal.pone.0250980info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-09-17T01:31:20Zoai:www.repository.utl.pt:10400.5/28537Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:29:26.013430Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
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 |
spellingShingle |
Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry Santos-Ferreira, Nânci Cross-contamination; lettuce; Campylobacter |
title_short |
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_sort |
Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry |
author |
Santos-Ferreira, Nânci |
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_role |
author |
author2 |
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 |
author2_role |
author author author author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
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 |
dc.subject.por.fl_str_mv |
Cross-contamination; lettuce; Campylobacter |
topic |
Cross-contamination; lettuce; Campylobacter |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-05-19 2021-05-19T00:00:00Z 2023-09-11T16:11:10Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/28537 |
url |
http://hdl.handle.net/10400.5/28537 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
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 10.1371/journal.pone.0250980 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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