Detection and Growth of Eschericia coli and Salmonella in Jarjeer/Rocca while in Transit and Storage and Their Presence in the Prepared Salad Mixture Called Tabouleh

Bacterial
analysis of jarjeer, five years after an earlier study, verified that the level
of contamination of salad greens by coliforms (14,644,283 cfu/g) and E. coli
(2,749,906 cfu/g) was statistically significantly higher(P= 0.026) and
occurring in 100% of the samples. Additional tests for Salmonella confirmed that this pathogen was also present on the
surface of the leaves as well as sequestered inside the leaf cells. Jarjeer had
57,606 cfu/g E. coli and 61,277 cfu/g
Salmonella, while parsley had 60,500
cfu/g E. coli and 75,750 cfu/g Salmonella. Salmonella
and E. coli tests of the salad
mixture tabouleh also showed extensive amounts for both of these bacteria and
confirmed their abundant presence in the prepared salads. The leaf surface Salmonella and E. coli
were reduced with a mild disinfectant wash, but these sequestered bacteria
still remain alive inside the leaf tissues.
Jarjeer leaves were incubated between 25oC and 40oC
and the total coliform numbers increased significantly over a 24-hour period at temperatures ideal for coliform
growth. The greatest increase occurred
at 35o-40oC, which is the optimum temperature for Salmonella. Total coliforms and E. coli are multiplying inside the jarjeer leaves during shipment
and storage, especially near the temperature range ideal for human
pathogens.