Quiroz-Santiago Carolina, Rodas-Suárez Oscar R, Carlos R Vázquez, Fernández Francisco J, Quiñones-Ramírez Elsa Irma, Vázquez-Salinas Carlos
Departamento de Microbiología Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio and Plan de Ayala s/n, C.P. 11340, DF Mexico.
J Food Prot. 2009 Jun;72(6):1279-82. doi: 10.4315/0362-028x-72.6.1279.
The present study is an overview of the role of vegetables as a transmission vehicle of Salmonella in Mexico. One hundred samples of each of 17 different vegetables were analyzed during a period of 18 months. Salmonella was isolated from 98 samples. Salmonella enterica serovar Typhimurium was isolated from the highest percentage of samples with typeable Salmonella isolates (23.9%), followed by S. enterica subsp. arizonae and Salmonella Choleraesuis each from 16.9%, Salmonella Gallinarum from 11.1%, Salmonella Anatum and S. enterica subsp. houtenae each from 9.7%, Salmonella Agona and Salmonella Edinburg each from 4.22%, Salmonella Enteritidis and S. enterica subsp. salamae each from 2.81%, and Salmonella Bongor, Salmonella Pullorum, Salmonella Typhi, and Salmonella C1 flagellar b each from 1.4%. Of the isolated bacteria, 27.6% were nontypeable strains. Salmonella was isolated from 12% of parsley samples, 11% of cilantro samples, 9% of broccoli samples, 9% of cauliflower samples, 9% of "papaloquelite" (Porophyllum ruderale) samples, 9% of purslane (Portulaca oleracea) samples, 7% of long lettuce samples, 7% of spinach samples, 7% of watercress samples, 6% of Chinese parsley samples, 4% of beet samples, 3% of celery samples, 3% of Romaine lettuce samples, 1% of cabbage samples, and 1% of potato samples. The presence of Salmonella Typhi in parsley is noteworthy. No Salmonella isolates were obtained from zucchini and onion. These results indicate that raw or minimally processed vegetables can be contaminated with Salmonella, leading to direct infection of consumers or cross-contamination of other foodstuffs. These contaminated vegetables can represent a severe health risk for the Mexican consumer.
本研究概述了蔬菜在墨西哥作为沙门氏菌传播载体的作用。在18个月的时间里，对17种不同蔬菜各100个样本进行了分析。从98个样本中分离出了沙门氏菌。肠炎沙门氏菌鼠伤寒血清型在可分型沙门氏菌分离株样本中所占比例最高（23.9%），其次是亚利桑那沙门氏菌亚种和猪霍乱沙门氏菌，各占16.9%，鸡沙门氏菌占11.1%，鸭沙门氏菌和豪滕亚种沙门氏菌各占9.7%，阿哥纳沙门氏菌和爱丁堡沙门氏菌各占4.22%，肠炎沙门氏菌肠炎血清型和萨拉马亚种沙门氏菌各占2.81%，邦戈尔沙门氏菌、鸡白痢沙门氏菌、伤寒沙门氏菌和C1鞭毛b型沙门氏菌各占1.4%。在分离出的细菌中，27.6%为不可分型菌株。从12%的欧芹样本、11%的香菜样本、9%的西兰花样本、9%的花椰菜样本、9%的“papaloquelite”（鲁德叶松香草）样本、9%的马齿苋样本、7%的长叶生菜样本、7%的菠菜样本、7%的豆瓣菜样本、6%的芫荽样本、4%的甜菜样本、3%的芹菜样本、3%的罗马生菜样本、1%的卷心菜样本和1%的土豆样本中分离出了沙门氏菌。欧芹中存在伤寒沙门氏菌值得关注。西葫芦和洋葱未获得沙门氏菌分离株。这些结果表明，生的或轻度加工的蔬菜可能被沙门氏菌污染，导致消费者直接感染或其他食品的交叉污染。这些受污染的蔬菜可能对墨西哥消费者构成严重的健康风险。
