Survival of Salmonella on Basil Plants and in Pesto

Eckner, Karl; Høgåsen, Helga Rachel; Begum, Mumtaz; Økland, Marianne; Cudjoe, Kofitsyo S.; Johannessen, Gro S.

doi:10.4315/0362-028x.jfp-14-321

Cited by 6 publications

(2 citation statements)

References 13 publications

(8 reference statements)

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“…L. monocytogenes did not proliferate in the refrigerated RTE pesto formulation prepared in this study (pH 4.87, a w 0.891), but did survive, which is consistent with other studies [38,39]. Similar results were observed with S. enterica in pesto (pH 5.5, a w 0.28-0.30) during four-day storage at 4˚C where the rate of decline of the pathogen was 0.29 log CFU/g per day [40]. L. monocytogenes survival was also examined in two components of pesto, basil and garlic, in this study.…”

Section: Plos Onesupporting

confidence: 91%

Listeria monocytogenes growth kinetics in refrigerated ready-to-eat dips and dip components

et al. 2020

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Refrigerated ready-to-eat (RTE) dips often have pH and water activity combinations conducive to the proliferation of foodborne pathogens, including Listeria monocytogenes. This study conducted product assessments of five refrigerated RTE dips: baba ghanoush, guacamole, hummus, pesto, and tahini, along with individual dip components including avocado, basil, chickpeas, cilantro, eggplant, garlic, and jalapeno pepper. Dips and dip components were inoculated with 2 log CFU/g of L. monocytogenes and stored at 10˚C for 28 days. The pathogen was enumerated throughout storage and growth rates were determined using the DMFit program to compute the time required for L. monocytogenes to achieve a 1 log CFU/g increase in population. Survival and growth rates varied significantly between the refrigerated RTE dips and dip components assessed in this study. For dips, L. monocytogenes progressively decreased in baba ghanoush, pesto, and tahini. In contrast, the pathogen proliferated in both hummus and guacamole and the highest growth rate was observed in guacamole (0.34±0.05 log CFU/g per day) resulting in a 1 log CFU/g increase in population in 7.8 days. L. monocytogenes proliferated in all dip components with the exception of eggplant and garlic. The pathogen achieved the highest growth rate in chickpeas (2.22±1.75 log CFU/g per day) resulting in a computed 1 log CFU/g increase in only 0.5 days. Results from this study can aid in understanding how L. monocytogenes behaves in refrigerated RTE dips and dip components and data can be utilized in understanding product formulations and in risk assessments.

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Section: Plos Onesupporting

confidence: 91%

Listeria monocytogenes growth kinetics in refrigerated ready-to-eat dips and dip components

et al. 2020

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“…For Salmonella enterica , previously reports on the survival of Salmonella Newport ( Gorbatsevich et al, 2013 ) and a mix of Salmonella Reading, Newport, and Typhimurium ( Eckner et al, 2015 ) on growing (thus pre-harvest) basil plant leaves are available in literature. Despite of different experimental set-ups, both studies only observed a decline of Salmonella population on basil leaves and suggested a lack of growth.…”

Section: Discussionmentioning

confidence: 99%

Potential of Human Norovirus Surrogates and Salmonella enterica Contamination of Pre-harvest Basil (Ocimum basilicum) via Leaf Surface and Plant Substrate

Uyttendaele

2018

Front. Microbiol.

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Fresh produce has been identified as an important vehicle for foodborne pathogen transmission and fresh culinary herbs have occasionally been associated with human pathogens and illness. In this study, the fate of human NoV surrogates [murine norovirus 1 (MNV-1) and Tulane virus (TV)] and three strains of Salmonella enterica on pre-harvest basil (Ocimum basilicum) was investigated. The persistence after contamination via either leaf surface or plant substrate was tested respectively. After 3 days, both MNV-1 and TV on pre-harvest leaves were at non-detectable levels (>5.5-log reduction for MNV-1 and >3.3-log reduction for TV). The three Salmonella strains showed consistent reductions of 3- to 4-log. At day 6 and 9, all the tested samples showed low levels of infectivity which were close or below the detection limits (1.7-log PFU/sample leaf for MNV-1 and TV, 0.7-log CFU/sample leaf for Salmonella) except for S. Thompson FMFP 899, one out of three samples showed to maintain present at exceptional high levels (day 6: 5.5-log CFU/sample leaf; day 9: 6.7-log CFU/sample leaf). Possibilities of microbial internalization into the edible parts of basil via the roots was demonstrated with both MNV-1 and S. enterica Thompson FMFP 899. The infectivity of internalized MNV-1 and S. enterica both decreased to non-detectable levels within 9 days after inoculation. Moreover, it should be noticed that very high microbial inoculation was used in the experimental set-up (8.46-log PFU/ml of MNV-1, 8.60-log CFU/ml of S. enterica), which is abnormal in the real-life expected contamination scenario. Within the tested scenarios in this study, S. enterica contaminated on the adaxial leaf surface of basil plants while in growth, and remained/reached a high population of over 6-log CFU/sample leaf after 9 days in one out of three samples, thus showed the highest potential for causing foodborne infection.

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Quality and shelf-life assessment of pesto prepared using herbs cultivated by hydroponics

Sowmya

Warke

Mahajan

et al. 2022

International Journal of Gastronomy and Food Science

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Survival of Salmonella on Basil Plants and in Pesto

Cited by 6 publications

References 13 publications

Listeria monocytogenes growth kinetics in refrigerated ready-to-eat dips and dip components

Listeria monocytogenes growth kinetics in refrigerated ready-to-eat dips and dip components

Potential of Human Norovirus Surrogates and Salmonella enterica Contamination of Pre-harvest Basil (Ocimum basilicum) via Leaf Surface and Plant Substrate

Quality and shelf-life assessment of pesto prepared using herbs cultivated by hydroponics

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