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allied
academies
March 07-09, 2019 | London, UK
2
nd
International Conference on
7
th
International Conference on
Food Safety and Hygiene
Nutrition, Food Science and Technology
Joint Event
&
Journal of Food Technology and Preservation | Volume 3
Survival of
Shigella
and
Salmonella
in ready-to-eat Mediterranean vegetable salads
Amin Olaimat
Hashemite University, Jordan
S
alads form an indispensably healthy part of the
Mediterranean diet. Recently, salads have served as a
transmission mode for pathogens. This study investigated
the growth behavior of
Salmonella
and
Shigella
in different
types of salads namely: tomato cucumber (TC) salad without
additives, TC with additives (1.0% lemon juice and 0.5% salt),
TC with tahini (10% w/w), coleslaw, and toum sauce. Salads
were inoculated with ca. 5-6 log10 CFU/g of either a cocktail
of 5 serotypes of
Salmonella
or 2
Shigella
spp. The salads
were stored at 4°C, 10°C or 24°C for 5 d. The pathogens were
able to grow or survive in the different salad types except for
coleslaw and toum sauce, where the numbers in these salads
declined sharply at 24°C but slowly at 4 and 10°C.
Shigella
spp. Survived in higher numbers in the different salads at low
temperatures and low pH salads compared to
Salmonella
spp. This study shows that
Salmonella
and
Shigella
spp.
are able to survive and potentially grow in different types
of salads. Therefore, proper control of storage temperature,
strict hygienic practices, and application of decontaminate
washing steps for the food ingredient, utensils and food
contact surfaces prior to preparation are crucial.
Speaker Biography
Amin Olaimat is an assistant professor of food safety and hygiene at the department
of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences in the Hashemite
University, Jordan. He has completed his PhD in food science from University of
Manitoba, Canada and obtained his BSc and MSc degrees from the Jordan university of
Science and Technology, Jordan. He also published 40 peer-reviewed papers in reputed
international journals and 20 conferences beside 1 book chapter. His publications have
been cited over 900 times with H-index of 13. His current research areas include study
and analysis the microbial quality and safety of traditional foods, the antimicrobial
activity of functional ingredients from natural sources against food borne pathogens
in different food products, development of active packaging materials to improve the
quality and safety of foods, development of functional products and study the sensory
characteristics.
e:
aminolaimat@hu.edu.joAmin Olaimat
, J Food Technol Pres, Volume 3
DOI: 10.4066/2591-796X-C1-005