Postharvest transfer and survival of Salmonella enterica serotype enteritidis on living lettuce

作者：Waitt J A; Kuhn D D; Welbaum G E; Ponder M A^*

来源：Letters in Applied Microbiology, 2014, 58(2): 95-101.

DOI：10.1111/lam.12170

• hydroponics
• living lettuce
• postharvest handling practices
• Salmonella enterica

The potential for postharvest transfer of Salmonella to living lettuce' is not well understood. In this study, the transfer of Salmonella enterica Enteritidis (6 log CFU g(-1)) from worker hands or contaminated roots to leaves of living lettuce was quantified. Transfer rates of Salmonella from contaminated gloves to sequentially handled lettuce heads ranged from 94% to head 1, 82% to head 2 and 69% to head 3. On average, 2.9 +/- 0.1 log CFUg(-1) (64%) Salmonella was transferred from inoculated roots to leaves resulting from typical postharvest handling activities for living lettuce. Salmonella persisted on leaves stored at recommended storage temperatures (4 degrees C) and increased 0.5 log CFU g(-1) when stored at temperature abuse conditions (12 degrees C). Salmonella increased 1.6 log CFU g(-1) on roots after 18-day storage at 12 degrees C, emphasizing the need to maintain temperature control to reduce the risk of human illness.

• 出版日期2014-2
• 单位Virginia Tech; 美国弗吉尼亚理工大学(Virginia Tech)