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...
| Main Authors: | , , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2021-01-01
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| Series: | PLoS ONE |
| Online Access: | https://doi.org/10.1371/journal.pone.0250980 |
| _version_ | 1819100982005465088 |
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| author | Nânci Santos-Ferreira Ângela Alves Maria João Cardoso Solveig Langsrud Ana Rita Malheiro Rui Fernandes Rui Maia Mónica Truninger Luís Junqueira Anca Ioana Nicolau Loredana Dumitrașcu Silje Elisabeth Skuland Gyula Kasza Tekla Izsó Vânia Ferreira Paula Teixeira |
| author_facet | Nânci Santos-Ferreira Ângela Alves Maria João Cardoso Solveig Langsrud Ana Rita Malheiro Rui Fernandes Rui Maia Mónica Truninger Luís Junqueira Anca Ioana Nicolau Loredana Dumitrașcu Silje Elisabeth Skuland Gyula Kasza Tekla Izsó Vânia Ferreira Paula Teixeira |
| author_sort | Nânci Santos-Ferreira |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-22T01:11:25Z |
| format | Article |
| id | doaj.art-df35dbd5b7814b118712fa04015d9bed |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-12-22T01:11:25Z |
| publishDate | 2021-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-df35dbd5b7814b118712fa04015d9bed2022-12-21T18:43:57ZengPublic Library of Science (PLoS)PLoS ONE1932-62032021-01-01165e025098010.1371/journal.pone.0250980Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry.Nânci Santos-FerreiraÂngela AlvesMaria João CardosoSolveig LangsrudAna Rita MalheiroRui FernandesRui MaiaMónica TruningerLuís JunqueiraAnca Ioana NicolauLoredana DumitrașcuSilje Elisabeth SkulandGyula KaszaTekla IzsóVânia FerreiraPaula TeixeiraCampylobacter 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.https://doi.org/10.1371/journal.pone.0250980 |
| spellingShingle | Nânci Santos-Ferreira Ângela Alves Maria João Cardoso Solveig Langsrud Ana Rita Malheiro Rui Fernandes Rui Maia Mónica Truninger Luís Junqueira Anca Ioana Nicolau Loredana Dumitrașcu Silje Elisabeth Skuland Gyula Kasza Tekla Izsó Vânia Ferreira Paula Teixeira Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry. PLoS ONE |
| 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 |
| url | https://doi.org/10.1371/journal.pone.0250980 |
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