Journal of Food Technology and Preservation

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Survival of Shigella and Salmonella in ready-to-eat Mediterranean vegetable salads

4th International Conference on Food Science and Technology
April 08-09, 2019 | Zurich, Switzerland

Amin N Eleimat (Olaimat)

Hashemite University, Jordan

Posters & Accepted Abstracts : J Food Technol Pres

DOI: 10.4066/2591-796X-C2-009

Abstract:

Salads form an indispensably healthy part of the Mediterranean diet. Recently, salads have served as a transmission mode for pathogens. This study investigated the growth behavior of Salmonella and Shigella in different types of salads namely: tomato cucumber (TC) salad without additives, TC with additives (1.0% lemon juice and 0.5% salt), TC with tahini (10% w/w), coleslaw, and toum sauce. Salads were inoculated with ca. 5-6 log10 CFU/g of either a cocktail of 5 serotypes of Salmonella or 2 Shigella spp. The salads were stored at 4°C, 10°C or 24°C for 5 d. The pathogens were able to grow or survive in the different salad types except for coleslaw and toum sauce, where the numbers in these salads declined sharply at 24°C but slowly at 4 and 10°C. Shigella spp. survived in higher numbers in the different salads at low temperatures and low pH salads compared to Salmonella spp. This study shows that Salmonella and Shigella spp. are able to survive and potentially grow in different types of salads. Therefore, proper control of storage temperature, strict hygienic practices, and application of decontaminative washing steps for the food ingredient, utensils and food contact surfaces prior to preparation are crucial.

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