Year-end Sale % OFF 
Abstract
The eating of fresh and minimally processed vegetables is getting popular among Malaysians. This trend poses an increased risk of food poisoning associated with the consumption of fresh produce contaminated with pathogenic bacteria. Salmonellosis is a foodborne disease caused by several non-typhoidal Salmonella enterica serovars, predominantly serovars Enteritidis and Typhimurium. The present study aimed to determine the prevalence of Salmonella spp., S. enterica serovar Enteritidis and S. enterica serovar Typhimurium in fresh leafy vegetables such as cabbages (n = 40), lettuces (n = 20), and fruit vegetables such as tomatoes (n = 40), carrots (n = 40) and cucumbers (n = 40), which were sold by three different hypermarkets and a wet market in Kampar, Perak, Malaysia. The study was performed over a period of 13 months (January 2018 to January 2019). A combination of most probable number-multiplex polymerase chain reaction (MPN-mPCR) method was used to quantify the concentrations of Salmonella spp., S. enterica serovar Enteritidis and S. enterica serovar Typhimurium in the examined samples. The results of this study demonstrated that of the vegetables tested, tomatoes, carrots and lettuces were not contaminated by Salmonella spp., S. enterica serovar Enteritidis and S. enterica serovar Typhimurium. However, the presence of Salmonella spp. was detected in 3.3% of cabbages from the hypermarket, with estimated microbial loads ranging from <3.0 MPN/g to 15.0 MPN/g. On the other hand, S. enterica serovar Typhimurium was detected in 10.0% of the cucumbers from hypermarkets and 20% of them from the wet market. Their microbial loads were ranging from <3.0 MPN/g to >1,100 MPN/g. This indicated that cabbages and cucumbers could be the potential sources of salmonellosis. Therefore, the monitoring of food safety and hygienic practices should be strictly enforced by relevant government agencies to avoid potential poisoning by foodborne pathogens.
Highlights
Salmonella is a Gram-negative rod-shaped bacterium which is responsible for causing salmonellosis in humans
The total prevalence of S. enterica serovar Typhimurium in cucumbers purchased from the wet market and the hypermarkets was 10.0%
The contamination rates of Salmonella spp. and S. enterica serovar Typhimurium was found to be slightly higher in the samples collected from the wet market than those from the hypermarkets
Summary
Salmonella is a Gram-negative rod-shaped bacterium which is responsible for causing salmonellosis in humans. Most of the individuals infected with Salmonella develop diarrhoea, fever and abdominal cramps within 12 to 72 hrs. Vulnerable groups such as children, older people and immune-compromised individuals may experience. Salmonella poisonings are mostly found to be associated with the consumption of contaminated bovine or chicken products, as these pathogens have been reported to reside in the intestine of these animals (Najwa et al, 2015). Salmonella poisonings had been reported after consuming ready-to-eat (RTE) vegetables such as bean sprouts, lettuces, tomatoes, carrots, alfalfa sprouts, Asiatic pennyworts, water dropworts, cabbages and cucumbers (Bordini et al, 2007; Centre For Food Safety, 2014; Najwa et al, 2015; Kuan et al, 2017). Salmonella food poisoning was reported in Australia involving 92 individuals who had consumed contaminated pre-packed lettuces (Suzanne, 2016). The presence of Salmonella in RTE vegetables should not be taken lightly globally
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
