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KMID : 0380620230550020173
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 2 p.173 ~ p.176
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Internalization of foodborne pathogens into fresh produce through damaged roots
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Kim Jin-Nam
Park So-Eun
Og Hyun-Ji
Lee Seung-Jun
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Abstract
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Foodborne pathogens contaminate food during manufacturing, processing, distribution, storage, and sales. It has been reported that these bacteria are able to internalize in fresh produce through the roots and openings, such as the stomata, resulting in contamination. In the interests of public health and food safety, the effects of root damage on foodborne pathogen internalization was examined. Romaine lettuce was cultivated using a hydroponic system. After damaging the roots, the romaine lettuce was exposed to three bacterial species (Campylobacter jejuni, Escherichia coli, and Salmonella Typhimurium), and the internalized bacteria were counted using the plate-count method. The results demonstrated that the concentrations of internalized bacteria were higher in the groups with damaged roots than in those without root damage. Furthermore, the concentration of internalized E. coli was the highest among all three bacteria. This study reveals that foodborne pathogens can internalize in the leafy parts of hydroponically grown romaine lettuce via the roots. In addition, the results indicate that root injury in fresh produce may facilitate bacterial internalization.
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KEYWORD
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Bacterial internalization, romaine lettuce, Campylobacter, Escherichia, Salmonella
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