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Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

2021-05-19Journal article Open access
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dc.contributor.authorSantos-Ferreira, Nânci
dc.contributor.authorAlves, Ângela
dc.contributor.authorCardoso, Maria João
dc.contributor.authorLangsrud, Solveig
dc.contributor.authorMalheiro, Ana Rita
dc.contributor.authorFernandes, Rui
dc.contributor.authorMaia, Rui
dc.contributor.authorTruninger, Mónica
dc.contributor.authorJunqueira, Luís
dc.contributor.authorNicolau, Anca Ioana
dc.contributor.authorDumitrascu, Loredana
dc.contributor.authorSkuland, Silje Elisabeth
dc.contributor.authorKasza, Gyula
dc.contributor.authorIzso, Tekla
dc.contributor.authorFerreira, Vânia
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2021-07-20T09:33:54Z
dc.date.available2021-07-20T09:33:54Z
dc.date.issued2021-05-19
dc.description.abstractCampylobacter spp. are the most common bacterial pathogens associated with human gastroenteritis in industrialized countries. Contaminated chicken is the food vehicle associated with the majority of reported cases of campylobacteriosis, either by the consumption of undercooked meat or via cross- contamination of ready-to-eat (RTE) foods during the handling of contaminated raw chicken parts and carcasses. Our results indicate that cooking salt (used for seasoning) is a potential vehicle for Campylobacter spp. cross-contamination from raw chicken to lettuce, through unwashed hands after handling contaminated chicken. Cross-contamination events were observed even when the chicken skin was contaminated with low levels of Campylobacter spp. (ca. 1.48 Log CFU/g). The pathogen was recovered from seasoned lettuce samples when raw chicken was contaminated with levels ≥ 2.34 Log CFU/g. We also demonstrated that, once introduced into cooking salt, Campylobacter spp. are able to survive in a culturable state up to 4 hours. After six hours, although not detected following an enrichment period in culture medium, intact cells were observed by transmission electron microscopy. These findings reveal a "novel"indirect cross-contamination route of Campylobacter in domestic settings, and a putative contamination source to RTE foods that are seasoned with salt, that might occur if basic food hygiene practices are not adopted by consumers when preparing and cooking poultry dishes.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1371/journal.pone.0250980pt_PT
dc.identifier.eid85106353345
dc.identifier.issn1932-6203
dc.identifier.pmcPMC8133440
dc.identifier.pmid34010301
dc.identifier.urihttp://hdl.handle.net/10400.14/34195
dc.identifier.wos000664630900026
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleCross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultrypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue5 Maypt_PT
oaire.citation.titlePLoS ONEpt_PT
oaire.citation.volume16pt_PT
person.familyNameFerreira
person.familyNameCardoso
person.familyNameLangsrud
person.familyNameFernandes
person.familyNameMaia
person.familyNameTruninger
person.familyNameJunqueira
person.familyNameNicolau
person.familyNameBorges Ferreira
person.familyNameTeixeira
person.givenNameNânci
person.givenNameMaria João
person.givenNameSolveig
person.givenNameRui
person.givenNameRui
person.givenNameMonica
person.givenNameLuis
person.givenNameAnca Ioana
person.givenNameVânia
person.givenNamePaula
person.identifierR-000-FWD
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person.identifier.ridS-4508-2017
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person.identifier.scopus-author-id57203891665
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person.identifier.scopus-author-id16316514700
person.identifier.scopus-author-id8317338900
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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