Behavior of Salmonella Rubislaw on ground black pepper (Piper nigrum L.)

Incidence and role of Salmonella in seafood safety

“…Heinitz et al (2000) found that the incidence of Salmonella in RTE seafood samples including salted/dried fish was 2.6%. Salmonella spp can tolerate many stressful conditions and survive in low-A w foods for long periods (Arkoudelos, Samaras, & Tassou, 2003;Ristori, dos Santos Pereira, & Gelli, 2007). Long term survival of Salmonella has been shown in salted sardines at 0.69 A w for 60 days (Arkoudelos et al, 2003).…”

Spices and herbs as source of Salmonella-related foodborne diseases

“…Due to high tolerance to desiccation stress, Salmonella spp. can thereby survive for an extended period of time in dried products such as spices (Hiramatsu, Matsumoto, Sakae, & Miyazaki 2005;Lehmacher, Bockemühl, & Aleksic 1995;Ristori, dos Santos Pereira, & Gelli 2007). The contamination of spices and herbs with Salmonella can occur at all stages including growing, harvesting, processing, storage, packaging, and sale (McKee 1995).…”

A gaseous acetic acid treatment to disinfect fenugreek seeds and black pepper inoculated with pathogenic and spoilage bacteria

“…The spices can become contaminated with bacteria because of poor producing, handling and processing conditions during the fertilizing, planting, harvesting and transportation processes (Ristori et al, 2007;Emer et al, 2008). The uses of spices with high contamination levels during food preparation might cause serious damage to human health (Rico et al, 2010;Doren et al, 2013).…”