Room temperature growth of salmonella enterica serovar saintpaul in fresh Mexican salsa

Courtney Kirkland, Elaine Black, Fereidoun Forghani, Amber Pomraning, Michael J Sadowsky, Francisco Diez-Gonzalez

Research output: Contribution to journalArticle

Abstract

Salsa-associated outbreaks, including the large multistate outbreak in the United States in 2008 caused by jalapeño and serrano peppers contaminated with Salmonella Saintpaul, have raised concerns about salsa as a potential vehicle for transmission. Despite these events, there has been relatively limited research on the potential growth of pathogenic bacteria in salsa. The aim of this study was to characterize the survival and growth of Salmonella, including the outbreak strain of Salmonella Saintpaul (E2003001236), in freshly made salsa and its main ingredients. Chopped tomatoes, jalapeño peppers, cilantro, and onions were tested individually or mixed according to different salsa recipes. Samples were inoculated with five Salmonella serotypes at 3 log CFU/g: Saintpaul (various strains), Typhimurium, Montevideo, Newport, or Enteritidis. Samples were then stored at room temperature (23°C) for up to 12 h or 3 days. The Salmonella Saintpaul levels reached approximately 9 log CFU/g after 2 days in tomato, jalapeño pepper, and cilantro. Growth was slower in onions, reaching 6 log CFU/g by day 3. Salsa recipes, with or without lime juice, supported the growth of Salmonella Saintpaul, and final levels were approximately 7 log CFU/g after 3 days at 23°C. In contrast, the counts of Salmonella Typhimurium, Salmonella Montevideo, Salmonella Newport, and Salmonella Enteritidis increased only 2 log CFU/g after 3 days in any of the salsas. Other Salmonella Saintpaul strains were able to grow in salsas containing 10% lime juice, but their final levels were less than 5 log CFU/g. These findings indicate the enhanced ability of the Salmonella Saintpaul outbreak strain to grow in salsa compared with other Salmonella strains. Recipe modifications including but not limited to adding lime juice (at least 10%) and keeping fresh salsa at room temperature for less than 12 h before consumption are strategies that can help mitigate the growth of Salmonella in salsa.

Original languageEnglish (US)
Pages (from-to)102-108
Number of pages7
JournalJournal of food protection
Volume82
Issue number1
DOIs
StatePublished - Jan 1 2019

Fingerprint

Salmonella Saintpaul
Salmonella enterica
Salmonella
ambient temperature
lime juice
Temperature
Growth
cilantro
pepper
onions
Disease Outbreaks
Salmonella Montevideo
Coriandrum
Salmonella Newport
tomatoes
Onions
Salmonella Enteritidis
Lycopersicon esculentum
Salmonella Typhimurium
Serogroup

Keywords

  • Fresh produce
  • Low pH
  • Salmonella saintpaul
  • Salsa

PubMed: MeSH publication types

  • Journal Article

Cite this

Room temperature growth of salmonella enterica serovar saintpaul in fresh Mexican salsa. / Kirkland, Courtney; Black, Elaine; Forghani, Fereidoun; Pomraning, Amber; Sadowsky, Michael J; Diez-Gonzalez, Francisco.

In: Journal of food protection, Vol. 82, No. 1, 01.01.2019, p. 102-108.

Research output: Contribution to journalArticle

Kirkland, Courtney ; Black, Elaine ; Forghani, Fereidoun ; Pomraning, Amber ; Sadowsky, Michael J ; Diez-Gonzalez, Francisco. / Room temperature growth of salmonella enterica serovar saintpaul in fresh Mexican salsa. In: Journal of food protection. 2019 ; Vol. 82, No. 1. pp. 102-108.
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