title: Postharvest handling conditions affect internalization of Salmonella in baby spinach during washing.
abstract: Internalization of foodborne pathogens in fruits and vegetables is an increasing safety concern. The aim of this research was to assess the potential for internalization of an enteric pathogen (Salmonella enterica serotype Typhimurium) in a leafy vegetable (baby spinach) during washing as influenced by three postharvest handling conditions: (i) illumination, (ii) negative temperature differential, and (iii) relative humidity (RH). To compare these potential postharvest handling conditions, leaves were exposed to different levels of illumination (0, 1,000, and 2,000 lx), temperature differential (5, 11, 14, 20, and 26°C), and RH (99, 85, and 74%) for a short time before or during washing. Washing of baby spinach was carried out in water containing green fluorescent protein-tagged Salmonella Typhimurium (6.5 log CFU/ml) at 5°C for 2 min, followed by surface disinfection with chlorine (10,000 μg/ml) for 1 min, two rinses in water for 10 s, and spin drying for 15 s. Internalization was assessed by enumerating the pathogen on Salmonella-Shigella agar and by confocal laser scanning microscopy. Illumination of spinach leaves before and during washing and a negative temperature differential during washing did not significantly (P > 0.05) increase the number of internalized bacteria. However, exposure of leaves to low-RH conditions before washing, which reduced the tissue water content, decreased internalization of Salmonella compared with internalization in baby spinach exposed to high RH (P ≤ 0.05). Green fluorescent protein-tagged Salmonella Typhimurium was visualized by confocal laser scanning microscopy at a depth of up to 30 m m beneath the surface of spinach leaves after exposure to a high inoculum level (8 log CFU/ml) for an extended time (2 h). Results show that internalization of Salmonella into baby spinach leaves can occur but can be minimized under specific postharvest handling conditions such as low RH.
authors.affiliation: Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia, E-30100, Spain.
authors.forename: Vicente M
authors.initials: VM
authors.lastname: Gómez-López
authors.forename: Alicia
authors.initials: A
authors.lastname: Marín
authors.forename: Ana
authors.initials: A
authors.lastname: Allende
authors.forename: Larry R
authors.initials: LR
authors.lastname: Beuchat
authors.forename: María I
authors.initials: MI
authors.lastname: Gil
mesh_terms: D001422:Bacterial Adhesion / Q000502:physiology*; D002713:Chlorine / Q000494:pharmacology; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004203:Disinfection / Q000379:methods*; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D006813:Humidity; D008027:Light; D050296:Microbial Viability; D012486:Salmonella typhimurium / Q000187:drug effects / Q000254:growth & development / Q000502:physiology*; D018724:Spinacia oleracea / Q000382:microbiology*; D013696:Temperature
chemical_list: D002713:Chlorine