Transfer, survival and photoinactivation of Salmonella enterica on fresh produce and gloves

Abstract

This study quantified the transfer of Salmonella between fruit (tomato and cucumber) and gloves (High-density polyethylene-HDPE, Vinyl-VY) after different contact time (2, 5, 10 and 30 s). The survival of Salmonella in discarded gloves and the photodynamic inactivation (PDI; curcumin 7.5 μM; 16.1, 20.2 and 24.2 J/cm²) of the pathogen were also evaluated. Scanning electronic micrographs showed the cell morphology of Salmonella on discarded HDPE and VY gloves. The highest transfer (p > 0.05) of Salmonella occurred after 30 s (4.0 %; −1.4 log %) from tomato to HDPE. Salmonella on contaminated gloves survived for up to 9 days (2.1–1.5 log CFU/sample). PDI reduced (p > 0.05) Salmonella counts ∼3.0 and 2.0 log CFU/sample after 12 min on tomato and cucumber, respectively. These results contribute important information about transfer and survival of Salmonella on gloves and fruit. The obtained data can be used to support the development of risk assessment models and measures to mitigate the risks of Salmonella contamination in fresh- produce.