Survival of salmonella and staphylococcus aureus in mexican red salsa in a food service setting

Journal of Food Protection

Volumn 73, Issue 6, 2010, Pages 1116-1120

  Franco, Wendy ^a   Hsu, Wei Yea ^a   Simonne, Amarat H ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM CEPA; CORIANDRUM SATIVUM; LYCOPERSICON ESCULENTUM; SALMONELLA; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

ARTICLE; BACTERIAL COUNT; CATERING SERVICE; CORIANDER; FOOD CONTAMINATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PEPPER; SAFETY; SALMONELLA; SALMONELLA FOOD POISONING; STANDARD; STAPHYLOCOCCAL FOOD POISONING; STAPHYLOCOCCUS AUREUS; TEMPERATURE; TIME; TOMATO;

CAPSICUM; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CORIANDRUM; FOOD CONTAMINATION; FOOD HANDLING; FOOD SERVICES; HUMANS; LYCOPERSICON ESCULENTUM; MICROBIAL VIABILITY; SALMONELLA; SALMONELLA FOOD POISONING; STAPHYLOCOCCAL FOOD POISONING; STAPHYLOCOCCUS AUREUS; TEMPERATURE; TIME FACTORS;

EID: 77954625735     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.6.1116     Document Type: Article

References (23)

1. BD Diagnostics. 2009. BBL™ CHROMagar ™ Salmonella for the rapid detection of Salmonella spp. in food. Available at: httpwww. omas&chmmagarsaimondlla pdf. Accessed 2 February 2009.
2. Besser, R. E., S. M. Lett, J. T. Weber, M. P. Doyle, T. J. Barrett, J. G. Wells, and P. M. Griffin. 1993. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli 0157:H7 in fresh-pressed apple cider. JAMA (.J. Am. Med. Assoc.) 269:2217-2220.
3. Beuchat, L. R., and D. A. Mann. 2008. Survival and growth of acid-adapted and unadapted Salmonella in and on raw tomatoes as affected by variety, stage of ripeness, and storage temperature. J. Food. Prot 71:1572-1579.
4. Bornemeier, V. L., J. A. Albrecht, and S. S. Sumner. 2006. Effect of added citric acid and acetic acid on the survival of Staphylococcus aureus and Listeria monocytogenes in a mayonnaise-based salad. Food Prot. Trends 26:290-297.
5. Calvin, L., B. Avendano, and R. Schwentesius. 2004. The economics of food safety: the case of green onions and hepatitis A outbreaks. Economic Research Service, U.S. Department of Agriculture. Available at: http://www.ers,usda.gov/ publications/v'gs/nov04/VGS30501/VGS30501.pdf. Accessed 9 September 200S.
6. Campbell, J. V., J. Mohle-Boetani, R. Reporter, S. Abbott, J. Farrar, M. Brandl, R. Mandrell, and S. B. Werner. 2001. An outbreak of Salmonella serotype Thompson associated with fresh cilantro. J. Infect. Dis. 183:984-987.
7. Centers for Disease Control and Prevention. 2008. Investigation outbreak of infections caused by Salmonella SaintpauL. Available at: http//www.cdc.gov/ slmonella/saintpaul/-Accessed 9 September 2008.
8. Centers for Disease Control and Prevention. 2008. Outbreak of Salmonella serotype Saintpaul infections associated with multiple raw produce items-United States, 2008. Morb. MortaL. Wkly. Rep. 57: 929-934.
9. Cummings, K., E. Barrett, J. C. Mohle-Boetani, J. T. Brooks, J. Farrar, T. Hunt, A. Fiore, K. Komatsu, S. B. Werner, and L. Slutsker. 2001. A multistate outbreak of Salmonella enterica serotype Baildon associated with domestic raw tomatoes. Emerg. Infect. Dis. 7:1046-1048.
10. Erdoǧrul, Ö., F. Erbilir, and S. Toroǧlu. 2006. Survival of acid-adapted and non-adapted Staphylococcus aureus in various food samples. Ann. MicrobioL. 56:25-27.
11. Franco, W. 2008. Microbiological evaluation of Mexican salsa. Master's thesis. University of Florida, Gainesville.
12. Franco, W., and A. H. Simonne. 2009. Mexican food safety trends: examining the CDC data in the United States from 1990 to 2006. Food Prot. Trends 29:204-210.
13. Gomez-Lucia, E., J. Goyache, J. L. Blanco, J. F. F. Garayzabal, J. A. Orden, and G. Suarez. 1987. Growth of Staphylococcus aureus and enterotoxin production in homemade mayonnaise prepared with different pH values. .J. Food Prot. 50:872-875.
14. Maddocks, S., T. Olma, and S. Chen. 2002. Comparison of CHROMagar Salmonella medium and xylose-lysine-desoxycholate and Salmonella-Shigella agars for isolation of Salmonella strains from stool samples. J. Clin. MicrobioL. 40:2999-3003.
15. National Research Council of the National Academies. 2003. Scientific criteria to ensure safe food. National Academies Press, Washington, DC.
16. Raghubeer, E. V., C. P. Dunne, D. F. Farkas, and E. Y. Ting. 2000. Evaluation of batch and semicontinuous application of high hydrostatic pressure on foodborne pathogens in salsa. J. Food Prot. 63:1713-1718.
17. Rall, V. L. M., R. Rall, L. C. Aragon, and M. G. da Silva. 2005. Evaluation of three enrichment broths and five plating media for Salmonella detection in poultry. Braz. J. MicrobioL. 36:147-150.
18. Ritter, V., and N. Dick. 2009. Addendum: ISO culture methods comparative testing of BBL CHROMagar Salmonella prepared plated culture medium. J. AOAC. Int. 92;471-480
19. Smittie, R. B. 2000. Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: a review. J. Food Prot. 63:1144-1153.
20. Tsai, Y. W., and S. C. Ingham. 1997. Survival of Escherichia coli 0157:H7 and Salmonella spp. in acidic condiments. J. Food Prot. 60: 751-755.
21. U.S. Food and Drug Administration. 2008. Bad bug book-Salmonella spp. Foodborne pathogenic microorganisms and natural toxins handbook. U.S. Department of Health and Human Services. Available at: http://www.cfsan.fda.gov/-mow/chap I .htmL. Accessed 14 January 2008.
22. U.S. Food and Drug Administration. 2008. Bad Bug Book-Staphylococcus aureus. Foodborne pathogenic microorganisms and natural toxins handbook. U.S. Department of Health and Human Services. Available at:http://www.cfsan.fda.gov/- rnow/chap3.htmL. Accessed 24 January 2008.
23. U.S. Food and Drug Administration. 2009. Bacteriological analytical manuaL. U.S. Food and Drug Administration, Washington, DC.