Survival of Campylobacter jejuni on fresh spinach stored at 4 °C or 12 °C

Guévremont, Èvelyne; Lamoureux, Lisyanne; Ward, Pierre; Villeneuve, Sébastien

doi:10.1016/j.foodcont.2014.10.023

Cited by 12 publications

(8 citation statements)

References 17 publications

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“…Several studies have demonstrated a low presence of Campylobacter strains in vegetable crops (Losio et al, 2015;Mohammadpour, Berizi, Hosseinzadeh, Majlesi, & Zare, 2018;Verhoeff-Bakkenes et al, 2011), suggesting cross contamination as the most likely source of Campylobacter in fresh produce. Furthermore, it has been demonstrated that this pathogen is able to survive in spinach leaves in cold storage conditions (4 or 12°C) for up to 7 days (Guévremont, Lamoureux, Ward, & Villeneuve, 2015). Outbreaks caused by cross contamination of RTE foodstuffs with contaminated raw meats in the kitchens of a restaurant and an educational institution have been reported (Allen, 1985;CDC, 1998a).…”

Section: Implicated Microorganismsmentioning

confidence: 99%

Microbial Contamination of Fresh Produce: What, Where, and How?

Machado-Moreira

Richards

Brennan

et al. 2019

Comp Rev Food Sci Food Safe

175

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Promotion of healthier lifestyles has led to an increase in consumption of fresh produce. Such foodstuffs may expose consumers to increased risk of foodborne disease, as often they are not subjected to processing steps to ensure effective removal or inactivation of pathogenic microorganisms before consumption. Consequently, reports of ready‐to‐eat fruit and vegetable related disease outbreak occurrences have increased substantially in recent years, and information regarding these events is often not readily available. Identifying the nature and source of microbial contamination of these foodstuffs is critical for developing appropriate mitigation measures to be implemented by food producers. This review aimed to identify the foodstuffs most susceptible to microbial contamination and the microorganisms responsible for disease outbreaks from information available in peer‐reviewed scientific publications. A total of 571 outbreaks were identified from 1980 to 2016, accounting for 72,855 infections and 173 deaths. Contaminated leafy green vegetables were responsible for 51.7% of reported outbreaks. Contaminated soft fruits caused 27.8% of infections. Pathogenic strains of Escherichia coli and Salmonella, norovirus, and hepatitis A accounted for the majority of cases. Large outbreaks resulted in particular biases such as the observation that contaminated sprouted plants caused 31.8% of deaths. Where known, contamination mainly occurred via contaminated seeds, water, and contaminated food handlers. There is a critical need for standardized datasets regarding all aspects of disease outbreaks, including how foodstuffs are contaminated with pathogenic microorganisms. Providing food business operators with this knowledge will allow them to implement better strategies to improve safety and quality of fresh produce.

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Section: Implicated Microorganismsmentioning

confidence: 99%

Microbial Contamination of Fresh Produce: What, Where, and How?

Machado-Moreira

Richards

Brennan

et al. 2019

Comp Rev Food Sci Food Safe

175

View full text Add to dashboard Cite

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“…en vegetales. Se ha podido determinar la presencia de C. jejuni en vegetales almacenados a 4°C, especialmente verduras de hoja verde, tales como lechugas (Lactusa sativa), espinacas (Spinacia oleracea) y perejil (Petroselinum crispum), asociándose la intoxicación al consumo de vegetales crudos (Guévremont et al, 2015). Esto afirmaría la teoría que Campylobacter spp.…”

Section: Resultados Y Discusiónunclassified

“…Esto afirmaría la teoría que Campylobacter spp. puede sobrevivir a temperatura de refrigeración en diferentes medioambientes biológicos por largos periodos, por medio de respuestas adaptativas al frio (Duffy y Dykes, 2006;Guévremont et al, 2015).…”

Section: Resultados Y Discusiónunclassified

IMPLICANCIAS DE Campylobacter spp. COMO PATÓGENO ALIMENTARIO

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2017

Chil. j. agric. anim. sci.

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RESUMENCampylobacter spp. es un patógeno alimentario resistente a antibióticos. Es considerado como el primer agente etiológico de diarrea en humanos en los países desarrollados, y el segundo o tercero en países en vías de desarrollo. Las especies termotolerantes de Campylobacter son mundialmente reconocidas por generar la campilobacteriosis, una zoonosis asociada al consumo de alimentos de origen animal. El cuadro clínico generado por estas especies suele ser autolimitado, y la aplicación de un esquema antibiótico solo está recomendado en casos clínicamente severos, debido al desarrollo de patrones de resistencia antibiótica en Campylobacter spp., situación que ha emanado de la incorrecta utilización de estos fármacos en salud animal y humana. A pesar de que las enfermedades transmitidas por alimentos son consideradas de notificación obligatoria, la resistencia antibiótica de Campylobacter spp. no es considerada dentro de la normativa chilena. Por otra parte, su notificación hacia laboratorios de referencia es baja y no está considerado dentro del Reglamento Sanitario de los Alimentos de Chile. El objetivo de esta revisión es describir, en base a publicaciones científicas actualizadas, a Campylobacter spp. como un patógeno alimentario y resistente a antibióticos, estimulando a reconocer al patógeno como un agente de importancia en la industria alimentaria.Palabras clave: Campylobacter, intoxicación alimentaria, resistencia antibiótica. ABSTRACTCampylobacter spp. is an antimicrobial-resistant foodborne pathogen. It is considered the first etiological agent of diarrhea in humans in developed countries and ranks second or third in developing countries. The thermotolerant Campylobacter species are recognized as a cause of campylobacteriosis, which is a zoonosis associated with the consumption of animal foods. This disease is usually self-limited, and antibiotics should be used to treat severe infections due to the development of antibiotic resistance patterns of Campylobacter spp., which result from the misuse of these drugs in animals or humans. Although foodborne diseases are considered notifiable, antibiotic resistance of Campylobacter spp. is not required by law to be reported in Chile. In fact, its notification to reference laboratories is low, and it is not considered in the Reglamento Sanitario de los Alimentos (Food Sanitary Regulation) of Chile. This review aims at describing Campylobacter spp. as an antibiotic-resistant foodborne pathogen, based on recent scientific publications, also recognizing the importance of this pathogen in the food industry.

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“…may also become contaminated either in the field or through cross contamination in the kitchen (Guévremont, Lamoureux, Ward, & Villeneuve, 2015). To determine if a food sample is contaminated with Campylobacter, similar methods as those described for water and fecal samples may be employed.…”

Section: Isolation Of Campylobacter From Water Samplesmentioning

confidence: 99%

Isolation and Whole‐Genome Sequencing of Environmental Campylobacter

et al. 2018

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As a leading cause of bacterial‐derived gastroenteritis worldwide, Campylobacter has a significant impact on human health. In the developed world, most campylobacteriosis cases are attributed to the consumption of undercooked, contaminated poultry; however, it has been shown that Campylobacter can be transmitted to humans through contaminated water and other types of food, including beef and milk. As such, high‐resolution microbial source‐tracking is essential for health department officials to determine the source(s) of Campylobacter outbreaks. For these reasons, this protocol provides the techniques needed for isolation of Campylobacter from agricultural and environmental sources, as well as human clinical specimens. Additionally, we describe a simple method for preparing high‐quality genomic DNA that can be used for whole‐genome sequencing and downstream bioinformatics analyses of Campylobacter genotypes. © 2018 by John Wiley & Sons, Inc.

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Survival of Campylobacter jejuni on fresh spinach stored at 4 °C or 12 °C

Cited by 12 publications

References 17 publications

Microbial Contamination of Fresh Produce: What, Where, and How?

Microbial Contamination of Fresh Produce: What, Where, and How?

IMPLICANCIAS DE Campylobacter spp. COMO PATÓGENO ALIMENTARIO

Isolation and Whole‐Genome Sequencing of Environmental Campylobacter

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