Center for Food Safety, University of Georgia, Griffin, Georgia 30223-1797, USA.
J Food Prot. 2010 Mar;73(3):434-44. doi: 10.4315/0362-028x-73.3.434.
A large outbreak of Salmonella Saintpaul associated with raw jalapeño peppers, serrano peppers, and possibly tomatoes was reported in the United States in 2008. During the outbreak, two clusters of illness investigated among restaurant patrons were significantly associated with eating salsa. Experiments were performed to determine the survival and growth characteristics of Salmonella in salsa and related major ingredients, i.e., tomatoes, jalapeño peppers, and cilantro. Intact and chopped vegetables and different formulations of salsas were inoculated with a five-strain mixture of Salmonella and then stored at 4, 12, and 21 degrees C for up to 7 days. Salmonella populations were monitored during storage. Salmonella did not grow, but survived on intact tomatoes and jalapeño peppers, whereas significant growth at 12 and 21 degrees C was observed on intact cilantro. In general, growth of Salmonella occurred in all chopped vegetables when stored at 12 and 21 degrees C, with chopped jalapeño peppers being the most supportive of Salmonella growth. Regardless of differences in salsa formulation, no growth of Salmonella (initial inoculation ca. 3 log CFU/g) was observed in salsa held at 4 degrees C; however, rapid or gradual decreases in Salmonella populations were only observed in formulations that contained both fresh garlic and lime juice. Salmonella grew at 12 and 21 degrees C in salsas, except for those formulations that contained both fresh garlic and lime juice, in which salmonellae were rapidly or gradually inactivated, depending on salsa formulation. These results highlight the importance of preharvest pathogen contamination control of fresh produce and proper formulation and storage of salsa.
2008 年，美国报告了一起与生墨西哥胡椒、 Serrano 胡椒和可能的西红柿有关的沙门氏菌圣保尔大型暴发事件。在暴发期间，对餐厅顾客进行的两批疾病集群调查与食用莎莎酱显著相关。进行了实验以确定沙门氏菌在莎莎酱和相关主要成分（即西红柿、墨西哥胡椒和香菜）中的存活和生长特性。完整和切碎的蔬菜以及不同配方的莎莎酱用五株沙门氏菌混合物接种，然后在 4、12 和 21°C 下储存长达 7 天。在储存过程中监测沙门氏菌种群。沙门氏菌没有生长，但在完整的西红柿和墨西哥胡椒上存活，而在完整的香菜上在 12 和 21°C 下观察到明显的生长。一般来说，当储存在 12 和 21°C 时，所有切碎的蔬菜中的沙门氏菌都会生长，而切碎的墨西哥胡椒最有利于沙门氏菌的生长。无论莎莎酱配方有何差异，在 4°C 下储存的莎莎酱中均未观察到沙门氏菌的生长（初始接种 ca.3 log CFU/g）；然而，仅在含有新鲜大蒜和酸橙汁的配方中观察到沙门氏菌种群的快速或逐渐减少。沙门氏菌在 12 和 21°C 下的莎莎酱中生长，除了那些含有新鲜大蒜和酸橙汁的配方外，在这些配方中，沙门氏菌会迅速或逐渐失活，具体取决于莎莎酱的配方。这些结果强调了控制新鲜农产品的收获前病原体污染以及正确配方和储存莎莎酱的重要性。
