Nationwide outbreak of human salmonellosis in Germany due to contaminated paprika and paprika-powdered potato chips

Lehmacher, Anselm; Bockemühl, J; Aleksic, S.

doi:10.1017/s0950268800058660

Cited by 210 publications

(116 citation statements)

References 18 publications

Supporting

Mentioning

104

Contrasting

Unclassified

Order By: Relevance

“…Survival of bacteria inoculated and dried on dry foods was examined using seven different kinds of marketed dry foods, including chocolates, roasted peanuts, potato chips, and dried squid chips (seasoned with soy sauce and sucrose), all of which had been reported as being responsible for outbreaks of gastroenteritis previously (12,13,16,23,25), together with dried apples, plain sun-dried squids, and dried sour plum pickles (Japanese traditional pickles).…”

Section: Methodsmentioning

confidence: 99%

“…Even though this outbreak was the first one caused by contaminated dry foods in Japan, a number of outbreaks of gastroenteritis caused by dry foods such as dried milk, chocolate, potato chips, and almonds contaminated mainly by salmonellae have been reported in the United States and Europe since the 1960s (5,12,16,18). Since the middle of the 1990s, outbreaks of Shiga toxin-producing Escherichia coli (STEC) O157 infections have also been reported to be associated with dry foods such as deer jerky and salami in the United States (8,14,19,24).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Ability of Shiga Toxin-Producing Escherichia coli and Salmonella spp. To Survive in a Desiccation Model System and in Dry Foods

Hiramatsu

Matsumoto

Sakae

et al. 2005

Appl Environ Microbiol

168

View full text Add to dashboard Cite

In order to determine desiccation tolerances of bacterial strains, the survival of 58 diarrheagenic strains (18 salmonellae, 35 Shiga toxin-producing Escherichia coli [STEC], and 5 shigellae) and of 15 nonpathogenic E. coli strains was determined after drying at 35°C for 24 h in paper disks. At an inoculum level of 10 7 CFU/disk, most of the salmonellae (14/18) and the STEC strains (31/35) survived with a population of 10 3 to 10 4 CFU/disk, whereas all of the shigellae (5/5) and the majority of the nonpathogenic E. coli strains (9/15) did not survive (the population was decreased to less than the detection limit of 10 2 CFU/disk). After 22 to 24 months of subsequent storage at 4°C, all of the selected salmonellae (4/4) and most of the selected STEC strains (12/15) survived, keeping the original populations (10 3 to 10 4 CFU/disk). In contrast to the case for storage at 4°C, all of 15 selected strains (5 strains each of Salmonella spp., STEC O157, and STEC O26) died after 35 to 70 days of storage at 25°C and 35°C. The survival rates of all of these 15 strains in paper disks after the 24 h of drying were substantially increased (10 to 79 times) by the presence of sucrose (12% to 36%). All of these 15 desiccated strains in paper disks survived after exposure to 70°C for 5 h. The populations of these 15 strains inoculated in dried foods containing sucrose and/or fat (e.g., chocolate) were 100 times higher than those in the dried paper disks after drying for 24 h at 25°C.A nationwide outbreak of gastroenteritis due to consumption of dried squid chips (water activity, 0.5 to 0.6) contaminated with Salmonella enterica serovars Oranienburg and Chester occurred in Japan in 1999, in which a total of 1,634 cases were reported from all over the country (46/47 prefectures) (25). Even though this outbreak was the first one caused by contaminated dry foods in Japan, a number of outbreaks of gastroenteritis caused by dry foods such as dried milk, chocolate, potato chips, and almonds contaminated mainly by salmonellae have been reported in the United States and Europe since the 1960s (5,12,16,18). Since the middle of the 1990s, outbreaks of Shiga toxin-producing Escherichia coli (STEC) O157 infections have also been reported to be associated with dry foods such as deer jerky and salami in the United States (8,14,19,24). Many outbreaks of gastroenteritis associated with dry foods contaminated with salmonellae and STEC strains have been reported all over the world, even though the bacterial growth was inhibited by low water activity (a w ) in these dry foods. Accordingly, we tried to investigate the ability of these desiccated strains to survive under dried conditions, using salmonellae and STEC O157, O26, and O111 strains in paper disks with a w s of 0.5 to 0.6 and in selected dry foods. In order to study the effect of bacterial environments on the survival of bacteria during a process of being made "desiccated" bacteria and of storage conditions on the survival of desiccated bacteria produced after 24 h of drying, we examined t...

show abstract

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

Ability of Shiga Toxin-Producing Escherichia coli and Salmonella spp. To Survive in a Desiccation Model System and in Dry Foods

Hiramatsu

Matsumoto

Sakae

et al. 2005

Appl Environ Microbiol

168

View full text Add to dashboard Cite

show abstract

“…In order to make it more selective we supplemented TBX agar with cefixime (20 mg l 21 ), cefsulodin (3 mg l 21 ) and vancomycin (30 mg l 21 ). Antibiotics at these concentrations were used previously with blood agar in order to isolate STEC non-O157 serogroups (Lehmacher et al, 1998). These antibiotic supplements suppress the growth of Gram-positive bacteria, Proteus spp.…”

Section: Prevalence Of Stecmentioning

confidence: 99%

Shiga toxin-producing Escherichia coli isolated from patients with diarrhoea in Bangladesh

Islam

Heuvelink

Boer

et al. 2007

Journal of Medical Microbiology

View full text Add to dashboard Cite

“…Reducing the available water in food and on surfaces is a long-established method for controlling bacterial growth (16). However, some large international salmonellosis outbreaks have been associated with foods that have low water content, such as chocolate, snacks, almonds, peanut butter, paprika, and dried infant milk formulas (5,28,32,35,40,44,50). In fact, only recently, red and black dry pepper were involved in a multistate outbreak in the United States (17,18).…”

mentioning

confidence: 99%

Effect of Desiccation on Tolerance of Salmonella enterica to Multiple Stresses

Gruzdev

Pinto

Sela

2011

Appl Environ Microbiol

195

116

View full text Add to dashboard Cite

Reducing the available water in food is a long-established method for controlling bacterial growth in the food industry. Nevertheless, food-borne outbreaks of salmonellosis due to consumption of dry foods have been continuously reported. Previous studies showed that dried Salmonella cells acquire high tolerance to heat and ethanol. In order to examine if dehydration also induces tolerance to other stressors, dried Salmonella enterica serotype Typhimurium cells were exposed to multiple stresses, and their viability was assessed. Indeed, desiccated S. Typhimurium acquired higher tolerance to multiple stressors than nondesiccated cells. The dried cells were significantly more resistant to most stressors, including ethanol (10 to 30%, 5 min), sodium hypochlorite (10 to 100 ppm, 10 min), didecyl dimethyl ammonium chloride (0.05 to 0.25%, 5 min), hydrogen peroxide (0.5 to 2.0%, 30 min), NaCl (0.1 to 1 M, 2 h), bile salts (1 to 10%, 2 h), dry heat (100°C, 1 h), and UV irradiation (125 W/cm 2 , 25 min). In contrast, exposure of Salmonella to acetic and citric acids reduced the survival of the dried cells (1.5 log) compared to that of nondesiccated cells (0.5 log). Three other S. enterica serotypes, S. Enteritidis, S. Newport, and S. Infantis, had similar stress responses as S. Typhimurium, while S. Hadar was much more susceptible and gained tolerance to only a few stressors. Our findings indicate that dehydration induces cross-tolerance to multiple stresses in S. enterica, demonstrating the limitations of current chemical and physical treatments utilized by the food industry to inactivate food-borne pathogens.

show abstract

Nationwide outbreak of human salmonellosis in Germany due to contaminated paprika and paprika-powdered potato chips

Cited by 210 publications

References 18 publications

Ability of Shiga Toxin-Producing Escherichia coli and Salmonella spp. To Survive in a Desiccation Model System and in Dry Foods

Ability of Shiga Toxin-Producing Escherichia coli and Salmonella spp. To Survive in a Desiccation Model System and in Dry Foods

Shiga toxin-producing Escherichia coli isolated from patients with diarrhoea in Bangladesh

Effect of Desiccation on Tolerance of Salmonella enterica to Multiple Stresses

Contact Info

Product

Resources

About