REVIEW PAPER
Fresh vegetables and fruit as a source of Salmonella bacteria
1
The National Institute of Horticultural Research, Skierniewice, Poland
Corresponding author
Beata Kowalska
Instytut Ogrodnictwa Państwowy Instytut Badawczy, Skierniewice, Konstytucji 3 Maja 1/3, 96-100, Skierniewice, Poland
Instytut Ogrodnictwa Państwowy Instytut Badawczy, Skierniewice, Konstytucji 3 Maja 1/3, 96-100, Skierniewice, Poland
Ann Agric Environ Med. 2023;30(1):9-14
KEYWORDS
TOPICS
ABSTRACT
Introduction:
Increased consumer awareness of the health aspects of the diet has influenced the increased consumption of fruit and vegetables. Due to the fact that these products are mainly consumed raw and are usually not subjected to processes that reduce their microbiological contamination, they become a source of infection and transmit pathogens causing food poisoning in humans. Salmonella bacteria are a serious treat to human health and remain a serious problem in many parts of the world.
Objective:
The aim of this study was to review the current state of knowledge regarding the prevalence of Salmonella bacteria on fresh fruit and vegetables. Attention is also given to the mechanisms by which these bacteria adapt to colonize plants. Methods that can prevent contamination of plant products by the bacteria are also analyzed.
Review methods:
The review was based on data obtained from scientific articles published in the Science Direct and Pub Med database between 2007 – 2022, found with the use of the following keywords: Salmonella, fruit, vegetables, food contamination.
Brief description of the state of knowledge:
Data from the literature report that fresh fruit and vegetables are a source of Salmonella contamination through contact with soil, manure, compost, water or staff.
Summary:
Actions targeting salmonellosis prevention should be undertaken by both the public and private sectors. Government regulations and stricter measures put in place can provide a framework that guides both domestic production and international imports. Periodic training of workers dealing with food is also important. Attention should be directed mainly to production control and less to the testing of final products. Education leading to increased awareness of salmonellosis should be indispensable.
Increased consumer awareness of the health aspects of the diet has influenced the increased consumption of fruit and vegetables. Due to the fact that these products are mainly consumed raw and are usually not subjected to processes that reduce their microbiological contamination, they become a source of infection and transmit pathogens causing food poisoning in humans. Salmonella bacteria are a serious treat to human health and remain a serious problem in many parts of the world.
Objective:
The aim of this study was to review the current state of knowledge regarding the prevalence of Salmonella bacteria on fresh fruit and vegetables. Attention is also given to the mechanisms by which these bacteria adapt to colonize plants. Methods that can prevent contamination of plant products by the bacteria are also analyzed.
Review methods:
The review was based on data obtained from scientific articles published in the Science Direct and Pub Med database between 2007 – 2022, found with the use of the following keywords: Salmonella, fruit, vegetables, food contamination.
Brief description of the state of knowledge:
Data from the literature report that fresh fruit and vegetables are a source of Salmonella contamination through contact with soil, manure, compost, water or staff.
Summary:
Actions targeting salmonellosis prevention should be undertaken by both the public and private sectors. Government regulations and stricter measures put in place can provide a framework that guides both domestic production and international imports. Periodic training of workers dealing with food is also important. Attention should be directed mainly to production control and less to the testing of final products. Education leading to increased awareness of salmonellosis should be indispensable.
ACKNOWLEDGEMENTS
The study was carried out under the research theme ‘Development methods limiting the occurrence of microbiological contamination of ready-to-eat vegetables and fruit’, financed by the Polish Ministry of Education and
Science (Project No. ZM/2/2018, 2018–2023).
The author declares that there are no known competing financial interests or personal relationships that could have appeared to influence the study in any way.
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