Bagged Salads May Encourage Salmonella Growth

21 Nov 2016 --- Small amounts of damage to salad leaves in bagged salads may encourage the presence of Salmonella enterica, according to a new study from the University of Leicester, published in the journal, Applied and Environmental Microbiology.

The juices released from damaged leaves also enhance the pathogen's ability to attach to the salad's plastic container.

The study found that salad juices in water more than doubled motility, or movement of individual Salmonella bacteria, abetting salad leaf colonization.

In the course of a typical five-day refrigeration storage time around 100 Salmonella bacteria multiplied to approximately 100,000 individual bacteria.

Salad juices also boosted formation of biofilms on salad leaves. These microbial biofilms generally cling tenaciously to the surfaces they coat, such as medical implants, stainless steel, or teeth, in the form of dental plaque, and Salmonella biofilms on salad leaves can be powerfully resistant to being washed off.

However, the normal microbial flora on salad leaves did not respond to leaf juices, suggesting that the leaf juices give Salmonella a marked advantage in colonizing salad leaves as compared to competing bacteria.

Salad leaf crops are usually grown in open fields where they can be exposed to Salmonella, via insects, bird feces, and manure, among other sources. While outbreaks of Salmonellosis due to such contamination are uncommon, they are nonetheless a public health problem.

“Such outbreaks may occur despite practices used to mitigate the problem, such as irrigation with clean water, good hygiene, leaf washing, and the like,” says coauthor Primrose Freestone, PhD, Associate Professor in Clinical Microbiology, University of Leicester, UK.

“In fact, salad leaves can acquire Salmonella from recycled wash water,” she adds.

“Moreover, earlier studies have shown that Salmonella are so powerfully attracted to salad leaf and root juices that they can find their way into the plant vasculature during the salad plant's germination, and once inside, there is no way to wash them out,” continues Freestone.

“Salmonella grows especially well on spinach,” she adds, saying, "It seems the pathogen prefers spinach."

Pre-prepared salads are sold increasingly commonly in grocery stores, and also appear in fast food and in airline meals. However, few studies had previously investigated the behavior of Salmonella within ready-to-eat bagged salad.

"We wanted to investigate what happens to Salmonella in a bag of salad to better understand the potential risks to consumers and inform future research on reducing attachment of this pathogen to salad leaves,” explains Freestone.

“This study is part of our ongoing research into ways to reduce the risk of Salmonella persisting and growing when it is present in bagged salad."