The occurrence of Salmonella in raw and ready-to-eat bean sprouts and sprouted seeds on retail sale in England and Northern Ireland

L. Sadler-Reeves, Heather Aird, E. de Pinna, Nicola Elviss, A. Fox, M. Kaye, Frieda Jorgensen, C. Lane, Caroline Willis, James McLauchlin*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

A total of 554 samples of bean sprouts or other sprouted seeds were collected at retail sale and submitted to nine Official Control Laboratories in England and Northern Ireland during January to March 2011. Samples (100 g) were tested for the presence of Salmonella using the EN ISO 6579:2002 method. Products labelled as ready-to-eat comprised 23% of the samples and 61% were labelled as raw or to-cook: the remaining 12% had no indication if the food was intended as ready-to-eat or ready-to-cook, and 4% were not recorded. Salmonella spp. were detected from four samples of mung-bean sprouts (0·7% of all the 554 samples) and all four isolates were confirmed as Salmonella enterica serovar Abaetetuba (11 : k : 1,5). Two of the samples where Salmonella was detected were sold as ready-to-eat (labelled 'rinse and serve' only): The remaining two were from samples labelled as ready-to-cook.

Original languageEnglish
Pages (from-to)126-129
Number of pages4
JournalLetters in Applied Microbiology
Volume62
Issue number2
DOIs
Publication statusPublished - 1 Feb 2016

Keywords

  • Mung beans
  • Ready-to-cook foods
  • Ready-to-eat foods
  • Salmonella
  • Sprouted seeds

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