salad vegetables, herbs, and fruit → contaminated with → bacteria
“Findings from UK studies on salad vegetables, fruit and mixed salads from 1995 to 2007 (21 247 samples) indicate that most bacteria of concern with regard to human health are relatively rare in these products (98.6% of satisfactory quality); however, outbreaks of salmonellosis were uncovered associated with bagged salad leaves and fresh herbs during two such studies.”
prepared salads → associated with → gastrointestinal infection
“Between 1992 and 2006, 2274 foodborne general outbreaks of infectious intestinal disease were reported in England and Wales, of which 4% were associated with the consumption of prepared salads.”
Salad vegetables → increase risk → Campylobacter infection
“Eating salad vegetables, drinking bottled water, and direct contact with cows or calves were all independently associated with infection.”
Vibrio parahaemolyticus → detected in → raw salad vegetables
source: wet markets,supermarketsfrequency: [object Object]density_range: <3 to >2400 MPN/gmost_prevalent_in: Indian pennywort
“The occurrence of V. parahaemolyticus detected was 20.65%, with higher frequency of V. parahaemolyticus in vegetables obtained from wet markets (Wet market C = 27.27%; Wet Market D = 32.05%) compared to supermarkets (Supermarket A = 1.64%; Supermarket B = 16.67%). V. parahaemolyticus was most prevalent in Indian pennywort (41.18%). The density of V. parahaemolyticus in all the samples ranged from <3 up to >2400 MPN/g, mostly <3 MPN/g concentration.”
Listeria monocytogenes → detected in → mayonnaise based deli salads
prevalence: 27%
“it was highlighted in 4/392 (1%) pastries, 23/112 (20.5%) vacuum-packaged sliced salami samples, 2/108 (1.9%) cream cheese samples, 31/115 (27%) mayonnaise based deli salads and 45/132 (34.1%) smoked salmon samples.”
Bacillus cereus → present in → ready-to-eat vegetable salads
range: 0 to 7.44 log10 cfu/gpercentage: 93.3%
“Bacillus cereus were present in 93.3% of ready-to-eat vegetable salads with counts ranging from 0 to 7.44 log10 cfu/g.”
Escherichia coli → detected in → salad samples
range: 0 to 7.56 log10 cfu/gpercentage: 96.7%
“Escherichia coli were detected in 96.7% of salad samples with levels ranging from 0 to 7.56 log10 cfu/g.”
Shigella spp. → present in → salads
range: 0 to 5.54 log10 cfu/gpercentage: 76.7%
“Salmonella spp. and Shigella spp. were present in 73.3% and 76.7% of salads, respectively. Shigella spp. counts ranged from 0 to 5.54 log10 cfu/g.”
campylobacter → isolated from → prepared salads, cleaning materials, and food-contact surfaces
“29 per cent of food preparation sessions resulted in positive campylobacter isolations from prepared salads, cleaning materials and food‐contact surfaces.”
campylobacter strains → isolated from → prepared chicken salads
“specific campylobacter strains isolated from prepared chicken salads were the same as the strains isolated from the raw chicken pieces, indicating microbial transfer during food preparation.”
