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April 08-09, 2019 | Zurich, Switzerland
Food Science and Technology
4
th
International Conference on
Journal of Food Technology and Preservation | Volume: 3
ISSN: 2591-796X
Survival of
Shigella
and
Salmonella
in ready-to-eat Mediterranean vegetable salads
Amin N Eleimat (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 growor 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 decontaminative washing steps for the
food ingredient, utensils and food contact surfaces
prior to preparation are crucial.
e
:
aminolaimat@hu.edu.joJ Food Technol Pres, Volume:3
DOI: 10.4066/2591-796X-C2-009