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Population dynamics of Salmonella spp. and Shigella spp. in ready‐to‐eat Mediterranean vegetable salads
Author(s) -
Olaimat Amin N.,
AlHoly Murad A.,
Abu Ghoush Mahmoud H.,
Abu Hilal Haneen M.,
AlNabulsi Anas A.,
Osaili Tareq M.,
Rasco Barbara A.
Publication year - 2020
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12734
Subject(s) - salmonella , shigella , food science , population , chemistry , biology , microbiology and biotechnology , bacteria , medicine , genetics , environmental health
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.