The Survival of Shigella sonnei in Shredded Cabbage

Satchell, Felicia B.; Stephenson, Patricia; Andrews, Wallace H; Estela, Luis A.; Allen, Geraldine

doi:10.4315/0362-028x-53.7.558

Cited by 46 publications

(7 citation statements)

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“…The attachment, behavior and survival of L. monocytogenes (Ijabadeniyi, Minnaar, & Buys, ), Shigella (Satchell, Stephenson, Andrews, Estela, & Allen, ), and S. aureus (Martin & Beelman, ) in fruits and vegetables have also been reported in different studies. Nevertheless, there is limited information on the ability of attachment, behavior and survival of other pathotypes of E. coli different to O157 as well as V. cholerae on fruits such as strawberries.…”

Section: Resultsmentioning

confidence: 91%

Survival of foodborne bacteria on strawberries and antibacterial activities of Hibiscus sabdariffa extracts and chemical sanitizers on strawberries

Gómez‐Aldapa

Portillo-Torres

Villagómez-Ibarra

et al. 2017

Journal of Food Safety

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The potential of 13 foodborne bacteria to attach and survival on strawberries and the antimicrobial activities of Hibiscus sabdariffa calyx extracts and chemical sanitizers against foodborne bacteria on strawberries were investigated. Strawberries were inoculated with thirteen foodborne bacteria: Listeria monocytogenes, Shigella flexneri, Staphylococcus aureus, Salmonella Typhimurium, S.Typhi, S. Montevideo, Vibrio cholerae O1, and six pathotypes of Escherichia coli: O157:H7, Non-O157:H7-Shiga toxin-producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative. The antibacterial effects of four roselle calyx extracts (in water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against all pathogenic bacteria were evaluated on contaminated strawberries. All foodborne bacteria attached and survived on strawberries at least 15 days. Acetonic and methanolic roselle calyx extracts caused a greater reduction in the concentration (until 3.8-log 10 reduction in some cases) of all foodborne bacteria than the sodium hypochlorite, colloidal silver and acetic acid on contaminated strawberries. Practical applicationsThe strawberry is an important crop in United States, Spain, and Mexico. However, fresh strawberries have been associated with foodborne disease caused by E. coli O157:H7 and Salmonella.There is little information about the attachment and survival of foodborne bacteria on strawberries. A number of studies have shown that chemical agents used to eliminate pathogenic bacteria on fruits have a limited antimicrobial effect. Roselle calyx extracts are reported to have an antimicrobial effect. This study provides information about the attachment and survival of different foodborne bacteria on strawberries and information on the significant impact of dry roselle calyx extracts may be potentially useful in disinfection procedures of strawberries.

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Section: Resultsmentioning

confidence: 91%

Survival of foodborne bacteria on strawberries and antibacterial activities of Hibiscus sabdariffa extracts and chemical sanitizers on strawberries

Gómez‐Aldapa

Portillo-Torres

Villagómez-Ibarra

et al. 2017

Journal of Food Safety

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“…Another study showed that Sh. sonnei in shredded cabbage stored under vacuum or in modified atmosphere packaging conditions survived for several days when stored under room temperature or refrigeration conditions (Satchell, Stephenson, Andrews, Estela, & Allen, ). Erickson et al () also reported that Sh.…”

Section: Resultsmentioning

confidence: 99%

“…sonnei was epidemiologically linked to outbreaks in which carrots, coleslaw, potato salad, and chicken salad were involved as transmission vehicles. Nonetheless, salad samples stored at room temperature experienced drop in pH values, and this might have led to a decline in Shigella numbers (Satchell et al, ; Warren, Parish, & Schneider, ). The initial numbers of MAB in coleslaw inoculated with Salmonella significantly declined ( p < .05) by 1.2–1.9 log CFU/g at the end of storage time at all tested temperatures (Table C).…”

Section: Resultsmentioning

confidence: 99%

Population dynamics of Salmonella spp. and Shigella spp. in ready‐to‐eat Mediterranean vegetable salads

Olaimat

Al‐Holy

Ghoush

et al. 2019

Journal of Food Safety

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This study evaluated the behavior of Salmonella and Shigella (5-6 log CFU/g) in tomato-cucumber (TC) salad without additives (control), TC with 1.0% lemon juice and 0.5% salt, TC with 10% wt/wt tahini, coleslaw, and toum sauce at 4, 10, or 24 C for 5 days. At 4 C, both pathogens survived well in all salads, with a 0.2-1.6 log CFU/g reduction after 5 days (except for toum sauce with >3.5 log CFU/g reduction after 4 days). At 10 C, Salmonella in the different TC salads remained constant, whereas Shigella numbers significantly increased by 1.0-1.7 log CFU/g after 5 days.Yet, both pathogens significantly decreased by 1.2-1.4 log CFU/g in coleslaw after 5 days and by >3.5 log CFU/g in toum sauce after 3 days. At 24 C, Salmonella significantly increased in TC salad without additives by 1.4 log CFU/g after 5 days and were below the detection level in the other types of salad after 5 days. However, Shigella numbers significantly increased by 1.0 log CFU/g in TC with tahini, but they significantly declined by 1.9-2.9 log CFU/g in TC salads after 5 days, and the pathogen was not detected in coleslaw and toum sauce after 4 days.

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“…Shigella is able to survive on produce packaged under vacuum or modified atmosphere. [112] investigated the survival of S. sonnei in shredded cabbage packaged under vacuum or in a modified atmosphere of nitrogen and carbon dioxide when stored at room temperature or under refrigeration.…”

Section: Growth Potential Of Salmonella and Shigellamentioning

confidence: 99%

Prevalence, Antibiogram and Growth Potential of Salmonella and Shigella in Ethiopia: Implications for Public Health: A Review

Girma¹

2015

Research J. of Microbiology

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This article has reviewed researches that obtained from peer-reviewed literatures on Salmonellosis and Shigellosis in different parts of Ethiopia. The prevalence of Salmonella and Shigella, the causative agent for Salmonellosis and Shigellosis, respectively, their antibiogram and growth potential were the main objectives of this review. Foodborne diseases related to unhygienic food handling practices remain a major public health problem across the globe. The problem is severe in developing countries due to limitations in securing optimal hygienic food handling practices. Data shows that an estimated 70% of cases of diarrheal diseases are associated with the consumption of foods contaminated with pathogenic microorganisms. Among these microorganisms Salmonella and Shigella are the major ones. In most studies of Antibiograms tests, Salmonella and Shigella spp. showed high resistance to the commonly used antibiotics which indicate serious problems in antimicrobial therapy globally, especially in developing countries. In challenge studies, Salmonella and Shigella spp. reached the infective dose within 4 to 24 hours of inoculation, respectively in various food samples. In this review, it is noted that these potentially pathogens are still public health problems. Therefore, there needs health education, frequent monitory and evaluation system of microbiological and antimicrobial surveillance so as to plan intervention strategies for at risk population in the area of water sanitation and hygienic food handling practice to minimize the burden posed by the diseases Salmonellosis and Shigellosis. Keywords: Antibiograms; Diarrheal diseases; Ethiopia; Foodborne diseases; Growth potential; Salmonellosis; Shigellosis. IntroductionAs far back as the documentation of human history goes, consumption of food unsafe for health and its consequences have been one of man's major health problems. They still remain to be a major public health concern globally. Food-borne diseases are known to be responsible for a large proportion of adult illnesses and deaths; more importantly, as sources of acute diarrheal diseases, they are known to claim the lives of overwhelming numbers of children every day [1].Globally, Food borne diseases remain a major public health problem. The problem is severe in developing countries due to difficulties in securing optimal hygienic food handling practices. Evidently, in developing countries, up to an estimated 70% of cases of diarrheal disease are associated with the consumption of contaminated food [1]. Transmission of enteropathogenic bacteria is affected directly or indirectly through objects contaminated with faeces. These include food and water indicating the importance of faecal-oral humanto-human transmission [2].Furthermore, acute infective diarrhoea and gastroenteritis are major causes of ill health and premature deaths in developing world due, in large part, to the lack of safe drinking water, sanitation and hygiene, as well as poorer overall health and nutritional status. According to the ...

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The Survival of Shigella sonnei in Shredded Cabbage

Cited by 46 publications

References 0 publications

Survival of foodborne bacteria on strawberries and antibacterial activities of Hibiscus sabdariffa extracts and chemical sanitizers on strawberries

Survival of foodborne bacteria on strawberries and antibacterial activities of Hibiscus sabdariffa extracts and chemical sanitizers on strawberries

Population dynamics of Salmonella spp. and Shigella spp. in ready‐to‐eat Mediterranean vegetable salads

Prevalence, Antibiogram and Growth Potential of Salmonella and Shigella in Ethiopia: Implications for Public Health: A Review

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