To Dr. Donnelly, Scientific Editor, Food Microbiology and Safety Section, Consumer demand for healthy, additive-free foods has led to increased consumption of raw salad vegetables in developed countries. Availability of prepared bagged salads has increased, and so have the number of studies on the microbiological quality of minimally processed vegetables ready for consumption. The initial microbial load of vegetables, especially leafy ones, plays a crucial role in the microbiological content of pre-packed salads, yet few studies have been published to this day on microorganisms of fecal origin isolated from raw/untreated vegetables. In 1980, an article, authored by the late Professor J.A. Papadakis of the Athens School of Hygiene and myself (National Salmonella-Shigella Reference Centre of Greece), was published in ‘Hippocrates’ scientific journal of the Medical School of the Univ. of Athens Greece, discussing isolation techniques for the qualitative detection of Salmonella from fresh vegetables (Papadakis and Efstratiou 1980). In Greece the practice of consuming with every meal a side plate of salad made of uncooked fresh vegetables is a widely applied practice. Irrigation with wastewater might result in vegetable contamination with fecal microorganisms. Indeed it had been published (Papavassiliou and others 1967) that vegetables from the central market of Athens were found contaminated with coli-aerogenes bacteria (86.8%) and E. coli (22.3%). In the article by Papadakis and Efstratiou, 538 samples of 7 vegetables (lettuce, tomatoes, green peppers, parsley, spinach, celery, chicory) were examined for the presence of Salmonella spp. The vegetables were locally produced and were bought from green-grocery stores in the Athens area. 300gr of each vegetable was homogenized in 300ml buffered peptone water in a stomacher and incubated at 37 °C for 16 to 20 h. Tomatoes were ‘washed’ in buffered peptone water for 3 to 5 min. Following this pre-enrichment step, enrichment was carried out by inoculation in 3 broths: Muller-Kauffmann tetrathionate broth (1 ml of inoculum in 10 ml broth), Mannitol Selenite F broth (1 ml of inoculum in 10 ml broth), and Rappaport broth modified by Vassiliadis and others (1978) (0.1 ml of inoculum in 10 ml broth). All enrichment media were incubated for 24 h and 48 h. They were streaked out on SS (Salmonella Shigella) agar (Difco) and on brilliant green agar (Oxoid 329 with the addition of 0.25% sodium desoxycholate). The plates were incubated at 37 °C for 24 h, and 4 suspect colonies from each plate, if present, were inoculated into Kligler Iron agar slants. Tubes exhibiting the characteristics of Salmonella were further examined by standard biochemical and serological methods at the National Salmonella-Shigella Reference Centre of Greece. Salmonellae were isolated from six (1.1%) of the examined samples. Only lettuce (2.0%) and parsley (8.6%) were positive. All 3 positive lettuce samples yielded Salmonella Montevideo, although they were purchased 1 wk apart each other, but from the same retailer. The 3 positive parsley samples contained Salmonella Newport, Abony, and Orion. All 6 Salmonella strains were isolated from the modified Rappaport enrichment broth. One strain was isolated from Muller-Kauffmann tetrathionate broth; no Salmonella was isolated from Mannitol Selenite F broth. The conclusion was reached that enrichment in Rappaport medium as modified by Vassiliadis was more appropriate for the isolation of salmonellae from fresh vegetables. Superiority of Rappaport-Vassiliadis enrichment broth in detecting salmonellae in food products and polluted water led to its commercial preparation as dehydrated medium ‘Rappaport-Vassiliadis (RV) enrichment broth’ (Oxoid CM669 and other manufacturers). Should any of your readers be interested in of the original article, which is in English, I would be happy to post a copy if contacted at efstratiou@aegean.gr Sincerely,
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