title: Microbial safety and sanitary quality of strawberry primary production in Belgium: risk factors for Salmonella and Shiga toxin-producing Escherichia coli contamination.
abstract: Strawberries are an important fruit in Belgium in both production and consumption, but little information is available about the presence of Salmonella and Shiga toxin-producing Escherichia coli (STEC) in these berries, the risk factors in agricultural production, and possible specific mitigation options. In 2012, a survey was undertaken of three soil and three soilless cultivation systems in Belgium. No Salmonella spp. were isolated. No STEC was detected in the strawberry samples (0 of 72), but STEC was detected by PCR in 11 of 78 irrigation water and 2 of 24 substrate samples. Culture isolates were obtained for 2 of 11 PCR-positive irrigation water samples and 2 of 2 substrate samples. Multivariable logistic regression analysis revealed elevated generic E. coli numbers (the odds ratio [OR] for a 1 log increase being 4.6) as the most important risk factor for STEC, together with the berry-picking season (elevated risk in summer). The presence of generic E. coli in the irrigation water (≥1 CFU per 100 ml) was mainly influenced by the type of irrigation water (collected rainfall water stored in ponds was more often contaminated than groundwater pumped from boreholes [OR = 5.8]) and the lack of prior treatment (untreated water versus water subjected to sand filtration prior to use [OR = 19.2]). The follow-up study in 2013 at one of the producer locations indicated cattle to be the most likely source of STEC contamination of the irrigation water.
authors: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
authors: Stefanie
authors: S
authors: Delbeke
authors: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
authors: Siele
authors: S
authors: Ceuppens
authors: Food Microbiology Laboratory of Food Science and Technology Institute (ICTA) of Federal University of Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, Brazil.
authors: Claudia Titze
authors: CT
authors: Hessel
authors: Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology, CEBAS-CSIC, Murcia, Spain.
authors: Irene
authors: I
authors: Castro
authors: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
authors: Liesbeth
authors: L
authors: Jacxsens
authors: Laboratory of Hygiene and Technology, Department of Veterinary Public Health and Food Safety, Ghent University, Merelbeke, Belgium.
authors: Lieven
authors: L
authors: De Zutter
authors: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium mieke.uyttendaele@ugent.be.
authors: Mieke
authors: M
authors: Uyttendaele
mesh_terms: D057914:Agricultural Irrigation; D000822:Animal Husbandry; D000818:Animals; D001530:Belgium; D002417:Cattle; D005506:Food Contamination; D005516:Food Microbiology; D059022:Food Safety; D031985:Fragaria / Q000382:microbiology*; D012307:Risk Factors; D012475:Salmonella / Q000302:isolation & purification*; D054323:Shiga-Toxigenic Escherichia coli / Q000302:isolation & purification*; D014871:Water Microbiology; D018508:Water Purification / Q000379:methods
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