Publicação
Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry
| Resumo: | Campylobacter 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. |
|---|---|
| Autores principais: | Santos-Ferreira, Nânci |
| Outros Autores: | Alves, Ângela; Cardoso, Maria João; Langsrud, Solveig; Malheiro, Ana Rita; Fernandes, Rui; Maia, Rui; Truninger, Mónica; Junqueira, Luís; Nicolau, Anca Ioana; Dumitrașcu, Loredana; Skuland, Silje Elisabeth; Kasza, Gyula; Izsó, Tekla; Ferreira, Vânia; Teixeira, Paula |
| Assunto: | Cross-contamination; lettuce; Campylobacter |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1865920770975203328 |
|---|---|
| author | Santos-Ferreira, Nânci |
| author2 | Alves, Ângela Cardoso, Maria João Langsrud, Solveig Malheiro, Ana Rita Fernandes, Rui Maia, Rui Truninger, Mónica Junqueira, Luís Nicolau, Anca Ioana Dumitrașcu, Loredana Skuland, Silje Elisabeth Kasza, Gyula Izsó, Tekla Ferreira, Vânia Teixeira, Paula |
| author2_role | author author author author author author author author author author author author author author author |
| author_facet | Santos-Ferreira, Nânci Santos-Ferreira, Nânci Alves, Ângela Cardoso, Maria João Langsrud, Solveig Malheiro, Ana Rita Fernandes, Rui Maia, Rui Truninger, Mónica Junqueira, Luís Nicolau, Anca Ioana Dumitrașcu, Loredana Skuland, Silje Elisabeth Kasza, Gyula Izsó, Tekla Ferreira, Vânia Teixeira, Paula Alves, Ângela Cardoso, Maria João Langsrud, Solveig Malheiro, Ana Rita Fernandes, Rui Maia, Rui Truninger, Mónica Junqueira, Luís Nicolau, Anca Ioana Dumitrașcu, Loredana Skuland, Silje Elisabeth Kasza, Gyula Izsó, Tekla Ferreira, Vânia Teixeira, Paula |
| author_role | author |
| contributor_name_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Santos-Ferreira, Nânci\",\"Person.identifier.orcid\":\"0000-0003-4995-5580\"},{\"Person.name\":\"Alves, Ângela\"},{\"Person.name\":\"Cardoso, Maria João\",\"Person.identifier.orcid\":\"0000-0003-4241-0473\"},{\"Person.name\":\"Langsrud, Solveig\",\"Person.identifier.orcid\":\"0000-0001-6415-017X\"},{\"Person.name\":\"Malheiro, Ana Rita\"},{\"Person.name\":\"Fernandes, Rui\",\"Person.identifier.orcid\":\"0000-0002-9535-368X\"},{\"Person.name\":\"Maia, Rui\"},{\"Person.name\":\"Truninger, Mónica\"},{\"Person.name\":\"Junqueira, Luís\"},{\"Person.name\":\"Nicolau, Anca Ioana\",\"Person.identifier.orcid\":\"0000-0001-8018-1478\"},{\"Person.name\":\"Dumitrașcu, Loredana\"},{\"Person.name\":\"Skuland, Silje Elisabeth\"},{\"Person.name\":\"Kasza, Gyula\"},{\"Person.name\":\"Izsó, Tekla\"},{\"Person.name\":\"Ferreira, Vânia\"},{\"Person.name\":\"Teixeira, Paula\",\"Person.identifier.orcid\":\"0000-0002-6296-5137\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Santos-Ferreira, Nânci Alves, Ângela Cardoso, Maria João Langsrud, Solveig Malheiro, Ana Rita Fernandes, Rui Maia, Rui Truninger, Mónica Junqueira, Luís Nicolau, Anca Ioana Dumitrașcu, Loredana Skuland, Silje Elisabeth Kasza, Gyula Izsó, Tekla Ferreira, Vânia Teixeira, Paula |
| datacite.date.Accepted.fl_str_mv | 2021-05-19T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-09-11T16:11:10Z |
| datacite.date.embargoed.fl_str_mv | 2023-09-11T16:11:10Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Cross-contamination; lettuce; Campylobacter |
| datacite.titles.title.fl_str_mv | Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry |
| dc.contributor.none.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Santos-Ferreira, Nânci Alves, Ângela Cardoso, Maria João Langsrud, Solveig Malheiro, Ana Rita Fernandes, Rui Maia, Rui Truninger, Mónica Junqueira, Luís Nicolau, Anca Ioana Dumitrașcu, Loredana Skuland, Silje Elisabeth Kasza, Gyula Izsó, Tekla Ferreira, Vânia Teixeira, Paula |
| dc.date.Accepted.fl_str_mv | 2021-05-19T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-09-11T16:11:10Z |
| dc.date.embargoed.fl_str_mv | 2023-09-11T16:11:10Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/28537 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Cross-contamination; lettuce; Campylobacter |
| dc.title.fl_str_mv | Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Campylobacter 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/74527869-59c4-4f5f-8f6c-12a7dc0e7c60/download |
| id | ul_0d1fdfd562aa08deb74f0bd3a674a93e |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/28537 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/28537 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Santos-Ferreira, Nânci Santos-Ferreira, Nânci https://www.ciencia-id.pt/FC1B-A6FF-E8C1 FC1B-A6FF-E8C1 http://orcid.org/0000-0003-4995-5580 0000-0003-4995-5580 Alves, Ângela Cardoso, Maria João Cardoso, Maria João https://www.ciencia-id.pt/4B1E-E357-37E1 4B1E-E357-37E1 http://orcid.org/0000-0003-4241-0473 0000-0003-4241-0473 Langsrud, Solveig Langsrud, Solveig http://orcid.org/0000-0001-6415-017X 0000-0001-6415-017X Malheiro, Ana Rita Fernandes, Rui Fernandes, Rui https://www.ciencia-id.pt/921F-0A59-C1EA 921F-0A59-C1EA http://orcid.org/0000-0002-9535-368X 0000-0002-9535-368X Maia, Rui Truninger, Mónica Junqueira, Luís Nicolau, Anca Ioana Nicolau, Anca Ioana http://orcid.org/0000-0001-8018-1478 0000-0001-8018-1478 Dumitrașcu, Loredana Skuland, Silje Elisabeth Kasza, Gyula Izsó, Tekla Ferreira, Vânia Teixeira, Paula Teixeira, Paula http://orcid.org/0000-0002-6296-5137 0000-0002-6296-5137 |
| publishDate | 2021 |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | engpt_PTCampylobacter 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.application/pdfpt_PTCross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultryPersonalSantos-Ferreira, NânciDSpacehttp://dspace.org/items/ac3e026c-906d-464e-aaaa-d192a74a2eafDSpacehttp://dspace.org/items/ac3e026c-906d-464e-aaaa-d192a74a2eafFerreiraNânciCiência IDhttps://www.ciencia-id.ptFC1B-A6FF-E8C1ORCIDhttp://orcid.org0000-0003-4995-5580Scopus Author IDhttps://www.scopus.com57203891665Alves, ÂngelaPersonalCardoso, Maria JoãoDSpacehttp://dspace.org/items/5ed5a5da-6fa6-4b57-8b30-6cdae6868fb7DSpacehttp://dspace.org/items/5ed5a5da-6fa6-4b57-8b30-6cdae6868fb7CardosoMaria JoãoCiência IDhttps://www.ciencia-id.pt4B1E-E357-37E1ORCIDhttp://orcid.org0000-0003-4241-0473Scopus Author IDhttps://www.scopus.com57212987613PersonalLangsrud, SolveigDSpacehttp://dspace.org/items/e436b5ea-2732-471d-904f-e5a55f6e2eb9DSpacehttp://dspace.org/items/e436b5ea-2732-471d-904f-e5a55f6e2eb9LangsrudSolveigORCIDhttp://orcid.org0000-0001-6415-017XResearcher IDhttps://www.researcherid.comI-1241-2012Scopus Author IDhttps://www.scopus.com55896995800Malheiro, Ana RitaPersonalFernandes, RuiDSpacehttp://dspace.org/items/0bf83126-8639-4aea-acdc-8be1c2700f7fDSpacehttp://dspace.org/items/0bf83126-8639-4aea-acdc-8be1c2700f7fFernandesRui Jorge BastosCiência IDhttps://www.ciencia-id.pt921F-0A59-C1EAORCIDhttp://orcid.org0000-0002-9535-368XResearcher IDhttps://www.researcherid.comS-4508-2017Scopus Author IDhttps://www.scopus.com56835103600Maia, RuiTruninger, MónicaJunqueira, LuísPersonalNicolau, Anca IoanaDSpacehttp://dspace.org/items/a104df91-2e98-4d55-9f73-33b6aae97f21DSpacehttp://dspace.org/items/a104df91-2e98-4d55-9f73-33b6aae97f21NicolauAnca IoanaORCIDhttp://orcid.org0000-0001-8018-1478Scopus Author IDhttps://www.scopus.com16316514700Dumitrașcu, LoredanaSkuland, Silje ElisabethKasza, GyulaIzsó, TeklaFerreira, VâniaPersonalTeixeira, PaulaDSpacehttp://dspace.org/items/e0cec876-b89b-4f5e-aef0-dda64894a1a7DSpacehttp://dspace.org/items/e0cec876-b89b-4f5e-aef0-dda64894a1a7TeixeiraPaulaORCIDhttp://orcid.org0000-0002-6296-5137Researcher IDhttps://www.researcherid.comJ-8678-2014Scopus Author IDhttps://www.scopus.com7005895206HostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptDOIIsPartOf10.1371/journal.pone.02509802023-09-11T16:11:10Z2021-05-192021-05-19T00:00:00ZHandlehttp://hdl.handle.net/10400.5/28537http://purl.org/coar/access_right/c_abf2open accessCross-contamination; lettuce; Campylobacter1373058 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2021-05-19http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/74527869-59c4-4f5f-8f6c-12a7dc0e7c60/downloadPLOS ONE165e0250980 |
| spellingShingle | Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry Santos-Ferreira, Nânci Cross-contamination; lettuce; Campylobacter Santos-Ferreira, Nânci Cross-contamination; lettuce; Campylobacter |
| status | SINGLETON |
| subject.fl_str_mv | Cross-contamination; lettuce; Campylobacter |
| title | Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry |
| title_full | Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry |
| title_fullStr | Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry |
| title_full_unstemmed | Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry |
| title_short | Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry |
| title_sort | Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry |
| topic | Cross-contamination; lettuce; Campylobacter |
| topic_facet | Cross-contamination; lettuce; Campylobacter |
| url | http://hdl.handle.net/10400.5/28537 |
| visible | 1 |