Internalization of Salmonella in Leafy Vegetables during Postharvest Conditions.

ABSTRACT: The consumption of fresh produce is increasing due to its role in promoting a healthy and balanced diet. However, this trend is accompanied by increased foodborne disease cases associated with pathogens such as Escherichia, Listeria, and Salmonella. Previous studies provided evidence that the internalization of foodborne pathogens in fresh produce may be a potential contamination route and may pose a public health risk. This study investigates the combination effects of storage temperature and humidity on Salmonella internalization in six types of leafy greens (iceberg lettuce, romaine lettuce, red lettuce, green onion, spinach, and kale) during the storage stage. The results indicated that temperature plays a critical role in Salmonella internalization,

SUBMITTER: Kim J 

PROVIDER: S-EPMC10453844 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature