The microbiological quality of ready-to-eat salads in Turkey: A focus on Salmonella spp. and Listeria monocytogenes

Gürler, Zeki; Pamuk, Şebnem; Yıldırım, Yeliz; Ertaş, Nurhan

doi:10.1016/j.ijfoodmicro.2014.11.021

Cited by 36 publications

(30 citation statements)

References 22 publications

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“…This, however, was not the case for fish products and especially gravad (marinated) fish where 12% of the samples containing ≥ 10 2 cfu/g were found [9]. In Turkey [10], in a study of several different salads (samples collected from food presented for sale in the refrigerator) L. monocytogenes was found in 6% of the samples. In Italy, L. monocytogenes was found in only 1.01% of the RTE samples [11].…”

Section: Introductionmentioning

confidence: 99%

Prevalence of Listeria monocytogenes and Salmonella spp. in Ready-to-Eat Foods in Kefalonia, Greece

2015

J Bacteriol Parasitol

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The presence of Listeria monocytogenes and Salmonella spp. was examined in ready-to eat meals, salads, desserts and ice cream in food establishments on the island of Kefalonia, Greece. Samples were collected or delivered from restaurants, canteens, cafes or ice cream parlors. Testing of the presence/absence of the pathogens was performed in 25 g samples of each product. Of the 1329 samples, 191 (14.4%) were positive for L. monocytogenes and 14 (1.05%) were positive for Salmonella spp. The elevated prevalence of L. monocytogenes, especially during the summer months, indicates high risk to consumers of ready-to-eat foods and shows the need for functioning regulatory actions.

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Section: Introductionmentioning

confidence: 99%

Prevalence of Listeria monocytogenes and Salmonella spp. in Ready-to-Eat Foods in Kefalonia, Greece

2015

J Bacteriol Parasitol

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“…Enteritidis was isolated from fresh salad and starches and not from fish/seafood and meats. Similarly, several authors in Turkey, Ethiopia, and Nigeria have documented the isolation of Salmonella from fresh vegetables and salads with frequencies ranging from 5 to 27% (Agu, Orji, Onuorah, & Anyaegbunam, ; Eromo et al, ; Gurler, Pamuk, Yildirim, & Ertas, ; López‐Campos, Martínez‐Suárez, Aguado‐Urda, & López‐Alonso, ; Wolde, Abate, Sileshi, & Mekonnen, ). In contrast to these findings, a study conducted on RTE foods in Mexico isolated Salmonella most frequently from cooked pork (4.5%) and cooked chicken (3.7%) followed by fresh fruit juices (4%; Zaidi et al, ).…”

Section: Discussionmentioning

confidence: 91%

Bacteriological quality and the prevalence of Salmonella spp. and E. coli O157:H7 in ready‐to‐eat foods from Barbados, WI

Hull-Jackson

Mota‐Meira

Adesiyun

2019

Journal of Food Safety

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The bacteriological quality and safety of ready‐to‐eat (RTE) foods in Barbados were assessed in two separate studies conducted between 2014 and 2016. In Study 1, 206 food samples were processed for Salmonella spp. by conventional bacteriological methods. Polymerase chain reaction (PCR) and serotyping were used for confirmation. In Study 2, 120 food samples were processed for the total aerobic plate count (TAPC), coliform count, and E. coli count using conventional bacteriological methods. After a 24 hr pre‐enrichment, the food samples were screened for Salmonella spp. and E. coli O157:H7 by PCR. To validate the PCR screening method for use after pre‐enrichment, the detection limit was investigated in cooked chicken samples spiked with 10‐fold serial dilutions of an overnight culture of Salmonella Enteritidis. In Study 1, the prevalence of Salmonella Enteritidis was 1.5% (3/206). In Study 2, the prevalence of E. coli was 1.7%, and unsatisfactory TAPC (12.5%) and coliform counts (4.2%) were documented. The PCR screen detected DNA extracted from homogenates with as low as 6 CFU/mL, after a 24 hr pre‐enrichment. However, all samples screened negative (0.0%) for Salmonella spp. and E. coli O157:H7. Compared with other developing countries, the prevalence of pathogens in RTE foods in Barbados is low. Practical applications Salmonella and E.coli are major causes of food borne illness globally and antibiotic resistance among these bacteria have presented increasing challenges for clinicians. Studies demonstrate that bacterial contamination in ready‐to‐eat (RTE) foods have varied among developed and developing nations. While there are several published reports on the bacterial contamination of RTE foods from the developing Caribbean region, none have originated from Barbados. This study is the first to report a low prevalence of Salmonella, E. coli and other microbial contaminants in RTE foods sold in popular tourist districts in Barbados. This information can be applied to food safety considerations for public health and the tourism industry.

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“…Apart from these official reports, to my knowledge there have been few studies investigating the microbiological quality of mixed-ingredient salads. Results from studies performed in Turkey and Sweden are shown in Table 1, with the highest prevalences of L. monocytogenes and Salmonella found in the Turkish salads (6.5% and 10.4%, respectively) [5,37]. In the Swedish study, almost 10% of RTE mixed-ingredient salads from retail outlets were found to be contaminated or suspected to be contaminated with foodborne pathogens.…”

Section: Bacteriological Safety Of Mixed-ingredient Saladsmentioning

confidence: 99%

“…The other findings included detection of virulence genes present in pathogenic Y. enterocolitica and STEC, but these could not be confirmed by culture [5]. Escherichia coli as an indicator of faecal contamination was detected in 3.9% of the Turkish mixed-ingredient salads [37], while it was not detected in the Swedish salads [5]. …”

Section: Bacteriological Safety Of Mixed-ingredient Saladsmentioning

confidence: 99%

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Is your lunch salad safe to eat? Occurrence of bacterial pathogens and potential for pathogen growth in pre-packed ready-to-eat mixed-ingredient salads

Söderqvist

2017

Infection Ecology & Epidemiology

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As part of a trend toward healthy convenience foods, ready-to-eat (RTE) mixed-ingredient salads have become popular products among consumers. A mixed-ingredient salad contains combinations of raw (e.g. leafy vegetables and tomatoes) and processed (e.g. chicken, salmon, ham, pasta and couscous) ingredients. Contamination of leafy vegetables can occur during any step in the production chain and, since there is no step that kills pathogens, a completely safe final product can never be guaranteed. Meat ingredients, for example poultry meat and ham, are generally heat-treated before preparation, but may be contaminated after this treatment, e.g. when diced or sliced. When several ingredients are mixed together, cross-contamination may occur. Preparation of mixed-ingredient salads requires human handling, which presents an additional risk of bacterial contamination. With high-protein ingredients, e.g. cooked meat, the mixed-ingredient salad represents an excellent substrate for bacterial growth. This article reviews current knowledge regarding human bacterial pathogen prevalence in mixed-ingredient salads and the potential for pathogen growth in this product during storage.

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The microbiological quality of ready-to-eat salads in Turkey: A focus on Salmonella spp. and Listeria monocytogenes

Cited by 36 publications

References 22 publications

Prevalence of Listeria monocytogenes and Salmonella spp. in Ready-to-Eat Foods in Kefalonia, Greece

Prevalence of Listeria monocytogenes and Salmonella spp. in Ready-to-Eat Foods in Kefalonia, Greece

Bacteriological quality and the prevalence of Salmonella spp. and E. coli O157:H7 in ready‐to‐eat foods from Barbados, WI

Is your lunch salad safe to eat? Occurrence of bacterial pathogens and potential for pathogen growth in pre-packed ready-to-eat mixed-ingredient salads

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