Consumption of Fresh Fruit Juice: How a Healthy Food Practice Caused a National Outbreak ofSalmonellaPanama Gastroenteritis

Abstract

In spring 2008, 15 Salmonella Panama laboratory-confirmed cases were reported within 2 weeks, twice the average annual number of reported cases of this infrequent serotype in The Netherlands. To identify the source responsible for this national outbreak, we carried out an epidemiological, microbiological, and trace-back investigation. In total, 33 cases were reported, and a matched case-control study (23 cases/24 controls) identified consumption of fresh (unpasteurized) fruit juice purchased from a large retailer (X) as the only significant risk factor for illness (matched odds ratio: 7.4, 95% confidence interval: 1.5-37.2). Though the bacterium could not be isolated from fruit juice, the minimal pH value for growth of the causative strain of the outbreak (3.4) was compatible with survival in fruit juice from X. The outbreak strain showed acid resistance and adaptive properties that may explain how it could have caused infection through fresh orange juice. To our knowledge, this is the first documented outbreak related to fresh fruit juice consumption in western Europe since 1922. A growing number of consumers who are seeking healthy food practices are exposed to the infectious risks related to unpasteurized fresh fruit juice. Labeling regulations should be adapted to properly indicate to the consumers that unpasteurized fresh fruit juices remain vulnerable to microbial contamination. Frequent microbiological screening and strict compliance with food safety procedures should reduce the infectious hazards of fresh fruit juices.

Behavior of Salmonella Heidelberg in Fruit Juices

“…Though the bacterium could not be isolated from fruit juice, the minimal pH value for growth of the causative strain of the outbreak (3.4) was compatible with survival in fruit juice from X. The outbreak strain showed acid resistance and adaptive properties that may explain how it could have caused infection through fresh orange juice [32]. To our knowledge, this is the first study related to survival and growth of Salmonella heidelberg in fruit juices.…”

“…The pH values changes during storage of fruit juices including apple, orange, mango, guava, pineapple, and cocktail from 5.72 to 1.48 are shown in Fig.ure (4, C). Several investigators examined the behavior of pathogenic bacteria in fruit juices, unpasteurized fruit and vegetable juices [40], fruit juices [41], orange juice [42], fresh fruit juices and melon and watermelon juices [43,44], orange and apple juices [45], strawberry juice [46], and orange juice [32], Moreover, the influence of preadaptation strains to an acidic environment by subculturing individual strains of a 15-strain cocktail at pH 5.5 prior to mixing and inoculation into high salt (13.5 % w/v), reduced pH (4.9), TSB stored at 20 °C. Under these storage conditions, there is no advantage conferred to cells that were acid-adapted [47].…”

Número mais provável miniaturizado e microbiologia convencional para isolamento de Salmonella spp. em abatedouros de frangos de corte

“…É relacionado com gastroenterites em humanos e parece ser capaz de causar doenças mais invasivas do que outros sorovares, com relatos de bacteremia e meningite em crianças (Noel et al 2010).…”

ISOLAMENTO DE Salmonella NA TECNOLOGIA DE ABATE DE SUÍNOS COMO SUBSÍDIO PARA O SISTEMA APPCC

“…Bessa et al (2004) obtiveram isolamento elevado de S. Typhimurium (24,3%), seguido por Agona (19,9%), Derby (13,2%) e Bredney (12%) ao determinar a prevalência de Salmonella em amostras de fezes e linfonodos de suínos abatidos em frigoríficos sob inspeção federal no Rio Grande do Sul. Em consonância com esta citação, Seixas et al (2009) O isolamento de S. Panama em um único ponto da tecnologia de abate indica a presença deste sorovar na cadeia produtiva e/ou no abatedouro amostrado, visto que tal sorovar pode ser isolado de uma gama de alimentos, animais e água e é relacionada com gastroenterites em humanos, capaz de causar bacteremia e meningite em crianças (NOEL et al, 2010).…”