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de Oliveira Elias S, Noronha TB, Tondo EC. Salmonella spp. and Escherichia coli O157:H7 prevalence and levels on lettuce: A systematic review and meta-analysis. Food Microbiol 2019; 84:103217. [PMID: 31421760 DOI: 10.1016/j.fm.2019.05.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2018] [Revised: 04/17/2019] [Accepted: 05/01/2019] [Indexed: 11/15/2022]
Abstract
Lettuce (Lactuca sativa), one of the most consumed leafy vegetables in the world, is frequently implicated with foodborne disease (FBD) outbreaks, with Salmonella spp. and Escherichia coli O157:H7 being the most common bacteria to cause this illness. Estimates of prevalence and levels of these pathogens on lettuce are scarce in developed or in developing countries, which hinders risk assessment attempts. In here, we present a systematic review and meta-analysis of reported prevalence and levels of Salmonella spp. and E. coli O157:H7 on lettuce using the worldwide available data. Literature was reviewed and examined the results for inclusion of articles in the meta-analysis. Data (prevalence and/or concentration of Salmonella spp. and E. coli O157:H7 on lettuce, sample characteristic, country of origin, and Salmonella identified serovars) were extracted, and meta-analysis was performed using Open Meta-Analyst, Task Order # 2 software. Although only one work reported the presence of E coli O157:H7 on lettuce, several reports indicated the presence of other, distinct enterohemorrhagic E. coli (EHEC) strains, with a mean prevalence of 0.041 (95% CI: 0.005-0.078) and concentration varying from <3.0 MPN/g to >1100 MPN/g. Furthermore, the mean prevalence of Salmonella spp. on lettuce was 0.041 (95% CI: 0.030-0.052), with reported concentrations varying between 0.054 ± 0.058 CFU/g to 218.78 MPN/g. In addition, subgroup analysis of the presence of Salmonella spp. in lettuce revealed a mean prevalence of the bacteria of 0.028 (95% CI: 0.014-0.042) in developed nations and 0.064 (0.041-0.087) in developing nations, with reports varying from 0.001 in Japan to 0.5 in Burkina Faso. Despite a relatively low prevalence, consumption of lettuce is inherently risky because it usually is eaten raw, without thermal treatment to inactivate pathogens. This potential risk further supports performance of quantitative risk assessments to quantify the probability of FBD caused by Salmonella spp. and E. coli O157:H7 transmitted to lettuce.
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Affiliation(s)
- Susana de Oliveira Elias
- Departamento de Ciências dos Alimentos - Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Gonçalves, 9500 Prédio 43212 Agronomia, CEP: 91505-970, Porto Alegre, RS, Brazil.
| | - Tiago Baptista Noronha
- Departamento de Ensino, Pesquisa e Extensão - Instituto Federal de Educação, Ciência e Tecnologia Sul-rio-grandense, Rua General Balbão, 81, CEP 96745-000, Charqueadas, RS, Brazil.
| | - Eduardo Cesar Tondo
- Departamento de Ciências dos Alimentos - Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Gonçalves, 9500 Prédio 43212 Agronomia, CEP: 91505-970, Porto Alegre, RS, Brazil.
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Schirmer M, Picanço NFM, Faria RAPGD. Importance of training in ensuring the hygiene-sanitary quality of lettuce salads served in nursery schools. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.28218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The food provided in nursery schools should meet the sanitary and nutritional requirements needed to promote a child's intellectual and physical health. Therefore, training of the School Nutrition Technicians (SNT) in good food handling practices is essential to ensure the safety of the foods prepared. This study was aimed at evaluating the microbiological quality of lettuce salads consumed by children in public nursery schools in the municipality of Cuiabá, Mato Grosso, Brazil. The lettuce salad samples were collected in two distinct phases: before and after training of the SNTs in good food handling practices by the nutritionists of the school meals program of the municipality of Cuiabá, according to the school calendar routine. Thirty fresh (in natura) lettuce samples that had not been sanitized (representing samples obtained from the supplier) were collected for the detection of Salmonella spp. and 240 prepared lettuce salad samples (salads ready for consumption), for the detection of Salmonella spp. and the heat-tolerant coliform count. The genus Salmonella was not detected in either of the phases of the study. However, prior to training, 54% of the lettuce salad batches were contaminated with heat-tolerant coliforms, but after training 100% of the batches were considered to be in satisfactory sanitary conditions. In conclusion, offering training courses on good food handling practices to food handlers in school meals units was capable of reducing contamination.
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Affiliation(s)
- Melissa Schirmer
- Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, Brasil
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Leão LHDC, Vasconcellos LCFD. Cadeias produtivas e a vigilância em saúde, trabalho e ambiente. SAUDE E SOCIEDADE 2015. [DOI: 10.1590/s0104-12902015136460] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Resumo A globalização da economia alterou o padrão produtivo na atualidade e a formação de cadeias de produção é um fenômeno central nessa nova conjuntura. Cadeias produtivas são processos de extração, produção, transporte, distribuição, consumo e descarte de bens e serviços. Para o seu desenvolvimento existem investimentos governamentais econômicos/financeiros, por vezes em confronto direto com os interesses da proteção da saúde dos trabalhadores e ambiental. Isso porque são gerados diversos danos, riscos e vulnerabilidades sociais, ambientais, sanitárias e ocupacionais ao longo das cadeias. A vigilância em saúde, trabalho e ambiente tem o desafio de enfrentar esses complexos problemas para garantir melhorias para as condições de vida. O objetivo deste ensaio teórico é discutir estratégias de vigilância em saúde, trabalho e ambiente, partindo da noção de cadeia produtiva enquanto redes interconectadas de produção-consumo. O artigo apresenta as principais abordagens teóricas sobre cadeias de produção, especialmente, Supply Chain, Global Commodity Chain, Análise de Filière e Agribussiness, destacando as áreas do conhecimento envolvidas. Discute ainda a fragilidade e incipiência da interseção dos saberes e práticas da vigilância em saúde, trabalho e ambiente com a temática das cadeias produtivas, evidenciando a necessidade de superação da vigilância dos produtos em direção à intervenção em toda a cadeia produtiva, mediante a articulação entre as vigilâncias do SUS. Destaca-se também o papel da academia, dos serviços de saúde e das populações para a implementação dessa vigilância.
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Pan F, Li X, Carabez J, Ragosta G, Fernandez KL, Wang E, Thiptara A, Antaki E, Atwill ER. Cross-sectional survey of indicator and pathogenic bacteria on vegetables sold from Asian vendors at farmers' markets in northern California. J Food Prot 2015; 78:602-8. [PMID: 25719888 DOI: 10.4315/0362-028x.jfp-14-095] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A cross-sectional survey was conducted during summer 2013 to determine the occurrence of Escherichia coli, fecal coliforms (FCs), E. coli O157:H7, and Salmonella on raw vegetable commodities common to Asian cuisine from 21 vendors or farmers at six farmers' markets in northern California. Based on 242 samples from six commodities (basil, yardlong beans, bitter squash, okra, squash stems and leaves, cilantro), 100% of samples had detectable FCs and 20% had detectable E. coli. The mean concentrations were 0.67 log CFU/g and 1.26 log CFU per bundle for E. coli and 4.00 log CFU/g and 6.26 log CFU per bundle for FCs. Vegetables irrigated with ground versus surface water contained lower concentrations of FCs, but this difference was not observed for E. coli. Yardlong beans, bitter squash, and okra had lower levels of FCs compared with basil, cilantro, and squash stems and leaves. Sixteen (6.6%) samples had detectable levels of Salmonella serovars (Newport, Enteritidis, Agona, and Worthington), with the majority of positives found in cilantro and squash stems and leaves. There was a twofold higher probability of Salmonella contamination in samples from growers or vendors who stated that they used organic farming practices compared with samples from those using conventional farming practices. Lastly, the concentrations of FC and E. coli bacteria were significantly associated with Salmonella contamination: for each additional 100 CFU/g or bundle, the probability of Salmonella contamination increased by ∼15 and ∼30%, respectively. None of the samples had detectable E. coli O157:H7.
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Affiliation(s)
- Fengguang Pan
- Department of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, People's Republic of China
| | - Xunde Li
- Western Institute for Food Safety and Security, 1477 Drew Avenue, Suite 101, Davis, California 95616, USA.
| | - Jennifer Carabez
- Department of Population Health and Reproduction, 1089 Veterinary Medicine Drive, Davis, California 95616, USA
| | - Guy Ragosta
- Department of Population Health and Reproduction, 1089 Veterinary Medicine Drive, Davis, California 95616, USA
| | - Kristine L Fernandez
- Department of Population Health and Reproduction, 1089 Veterinary Medicine Drive, Davis, California 95616, USA
| | - Elaine Wang
- Department of Population Health and Reproduction, 1089 Veterinary Medicine Drive, Davis, California 95616, USA
| | - Anyarat Thiptara
- Department of Population Health and Reproduction, 1089 Veterinary Medicine Drive, Davis, California 95616, USA
| | - Elizabeth Antaki
- Department of Population Health and Reproduction, 1089 Veterinary Medicine Drive, Davis, California 95616, USA
| | - Edward R Atwill
- Department of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, People's Republic of China; Western Institute for Food Safety and Security, 1477 Drew Avenue, Suite 101, Davis, California 95616, USA; Department of Population Health and Reproduction, 1089 Veterinary Medicine Drive, Davis, California 95616, USA.
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