ArticleBMC microbiology2017
Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon.
Article in BMC microbiology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
16 citing papers in PubMed, 43 citations in OpenAlex.
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- Assessing the Public Health Implications of Virulent and Antibiotic-Resistant Bacteria in Côte d'Ivoire's Ready-to-Eat Salads.International journal of microbiology · 2024Article
- Combined antibacterial effect of 460 nm light-emitting diode illumination and chitosan againstFood science and biotechnology · 2024Article
- A systematic review and meta-analysis of the prevalence ofOne health (Amsterdam, Netherlands) · 2022Review
- Frozen Vegetable Processing Plants Can Harbour DiverseFoods (Basel, Switzerland) · 2022Article
- Epidemiology and Clinical Features of Listeriosis in Gipuzkoa, Spain, 2010-2020.Frontiers in microbiology · 2022Article
- Antimicrobial activity of 405 nm light-emitting diode (LED) in the presence of riboflavin againstFood science and biotechnology · 2021Article
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- Heterogeneity, Characteristics, and Public Health Implications ofFrontiers in microbiology · 2020Article
- Genetic characteristics and virulence of Listeria monocytogenes isolated from fresh vegetables in China.BMC microbiology · 2019Article
- Survival of an emerging foodborne pathogen: Group BFood science and biotechnology · 2019Article
- Isolation, Potential Virulence, and Population Diversity ofFrontiers in microbiology · 2019Article
- Prevalence and molecular characteristics of Listeria monocytogenes in cooked products and its comparison with isolates from listeriosis cases.Frontiers of medicine · 2018Article
- Group B Streptococcus Infections Caused by Improper Sourcing and Handling of Fish for Raw Consumption, Singapore, 2015-2016.Emerging infectious diseases · 2017Article
Corrections and comments
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Authors and funding
11 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundAs the preparation of salads involves extensive handling and the use of uncooked ingredients, they are particularly vulnerable to microbial contamination. This study aimed to determine the microbial safety and quality of pre-packed salads and salad bar ingredients sold in Singapore, so as to identify public health risks that could arise from consuming salads and to determine areas for improvement in the management of food safety.
resultsThe most frequently encountered organism in pre-packed salad samples was B. cereus, particularly in pasta salads (33.3%, 10/30). The most commonly detected organism in salad bar ingredients was L. monocytogenes, in particular seafood ingredients (44.1%, 15/34), largely due to contaminated smoked salmon. Further investigation showed that 21.6% (37/171) of the pre-packed smoked salmon sold in supermarkets contained L. monocytogenes. Significantly higher prevalence of L. monocytogenes and higher Standard Plate Count were detected in smoked salmon at salad bars compared to pre-packed smoked salmon in supermarkets, which suggested multiplication of the organism as the products move down the supply chain. Further molecular analysis revealed that L. monocytogenes Sequence Type (ST) 2 and ST87 were present in a particular brand of pre-packed salmon products over a 4-year period, implying a potential persistent contamination problem at the manufacturing level.
conclusionsOur findings highlighted a need to improve manufacturing and retail hygiene processes as well as to educate vulnerable populations to avoid consuming food prone to L. monocytogenes contamination.
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