Bagged precut salad may raise salmonella risk, study finds
Investigations by Leicester microbiologists have revealed that just a small amount of damage to salad leaves can massively stimulate the presence of Salmonella in ready-prepared salad leaves. The scientists have discovered that juices released from damaged leaves also had the effect of enhancing the virulence of the pathogen, potentially increasing its ability to cause infection in the consumer.
The research, led by Dr Primrose Freestone, investigates novel methods of preventing food poisoning pathogens from attaching to the surface of salad leaves to help producers improve food safety for consumers. A study about this research was published in Applied and Environmental Microbiology.
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Click here for an abstract of the article in Applied and Environmental Microbiology.
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