Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/88376
Title: Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon
Authors: Chau, Man Ling
Aung, Kyaw Thu
Hapuarachchi, Hapuarachchige Chanditha
Lee, Pei Sze Valarie
Lim, Pei Ying
Kang, Joanne Su Lin
Ng, Youming
Yap, Hooi Ming
Yuk, Hyun-Gyun
Gutiérrez, Ramona Alikiiteaga
Ng, Lee Ching
Keywords: Salads
DRNTU::Science::Biological sciences
Microbial Safety and Quality
Issue Date: 2017
Source: Chau, M. L., Aung, K. T., Hapuarachchi, H. C., Lee, P. S. V., Lim, P. Y., Kang, J. S. L., ...Ng, L. C. (2017). Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon. BMC Microbiology, 17(1), 46-. doi: 10.1186/s12866-017-0956-z
Series/Report no.: BMC Microbiology
Abstract: Background: As the preparation of salads involves extensive handling and the use of uncooked ingredients, they are particularly vulnerable to microbial contamination. This study aimed to determine the microbial safety and quality of pre-packed salads and salad bar ingredients sold in Singapore, so as to identify public health risks that could arise from consuming salads and to determine areas for improvement in the management of food safety. Results: The most frequently encountered organism in pre-packed salad samples was B. cereus, particularly in pasta salads (33.3%, 10/30). The most commonly detected organism in salad bar ingredients was L. monocytogenes, in particular seafood ingredients (44.1%, 15/34), largely due to contaminated smoked salmon. Further investigation showed that 21.6% (37/171) of the pre-packed smoked salmon sold in supermarkets contained L. monocytogenes. Significantly higher prevalence of L. monocytogenes and higher Standard Plate Count were detected in smoked salmon at salad bars compared to pre-packed smoked salmon in supermarkets, which suggested multiplication of the organism as the products move down the supply chain. Further molecular analysis revealed that L. monocytogenes Sequence Type (ST) 2 and ST87 were present in a particular brand of pre-packed salmon products over a 4-year period, implying a potential persistent contamination problem at the manufacturing level. Conclusions: Our findings highlighted a need to improve manufacturing and retail hygiene processes as well as to educate vulnerable populations to avoid consuming food prone to L. monocytogenes contamination.
URI: https://hdl.handle.net/10356/88376
http://hdl.handle.net/10220/45742
DOI: 10.1186/s12866-017-0956-z
Rights: © 2017 The Author(s). Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
Fulltext Permission: open
Fulltext Availability: With Fulltext
Appears in Collections:SBS Journal Articles

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