Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan.
Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.
Food Microbiol. 2023 Jun;112:104238. doi: 10.1016/j.fm.2023.104238. Epub 2023 Feb 20.
The trends toward healthy living, vegetarianism, and busy schedules have increased salad popularity. Salads are usually consumed raw without any thermal treatment, and therefore, without proper care they can become major vehicles for foodborne illness outbreaks. This review examines the microbial quality of 'dressed' salads which contain two or more vegetables/fruits and salad dressings. The possible sources of ingredient contamination, recorded illnesses/outbreaks, and overall microbial quality observed worldwide, besides the antimicrobial treatments available are discussed in detail. Noroviruses were most frequently implicated in outbreaks. Salad dressings usually play a positive role in influencing microbial quality. However, this depends on several factors like the type of contaminating microorganism, storage temperature, dressing pH and ingredients, plus the type of salad vegetable. Very limited literature exists on antimicrobial treatments that can be used successfully with salad dressings and 'dressed' salads. The challenge with antimicrobial treatments is to find ones sufficiently broad in spectrum, compatible with produce flavour which can be applied at competitive cost. It is evident that renewed emphasis on prevention of produce contamination at the producer, processor, wholesale and retail levels plus enhanced hygiene vigilance at foodservice will have a major impact on reducing the risk of foodborne illnesses from salads.
健康生活、素食主义和忙碌的日程安排趋势提高了沙拉的受欢迎程度。沙拉通常是生吃的，没有经过任何热处理，因此，如果不加以适当的处理，它们可能成为食源性疾病爆发的主要载体。本文综述了含有两种或两种以上蔬菜/水果和沙拉酱的“调味”沙拉的微生物质量。详细讨论了可能的成分污染来源、记录的疾病/爆发以及全球观察到的总体微生物质量，以及可用的抗菌处理方法。诺如病毒最常与疫情爆发有关。沙拉酱通常在影响微生物质量方面发挥积极作用。然而，这取决于几个因素，如污染微生物的类型、储存温度、酱汁 pH 值和成分，以及沙拉蔬菜的类型。关于可成功用于沙拉酱和“调味”沙拉的抗菌处理方法的文献非常有限。抗菌处理的挑战在于找到广谱、与产品风味兼容且可在有竞争力的成本下应用的处理方法。显然，重新强调在生产者、加工者、批发商和零售商层面预防农产品污染，以及在餐饮服务层面加强卫生警惕性，将对降低沙拉食源性疾病的风险产生重大影响。
