The outbreak of salmonella linked to pre-packaged salad leaves is a wake-up call for greater public awareness about food safety, according to a Charles Sturt University (CSU) expert in microbiology.
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More than 100 people nationwide have been affected in the recent outbreak and senior lecturer at CSU's School of Biomedical Sciences, Dr Thiru Vanniasinkam, said wasn't unusual for salad leaves to be the culprit.
"Recent studies show that salmonella enterica is most frequently associated with contaminated vegetables salads, other pathogens reported include E. coli, which was associated with an outbreak in Germany a few years ago," she said.
Enteric diseases are infections caused by viruses and bacteria that enter the body through the mouth or intestinal system, mainly from contaminated food or liquids.
Dr Vanniasinkam said the public needs to be aware that the pathogens could be transmitted via uncooked fruit and vegetables.
"Most people consider salmonella to be a pathogen associated with contaminated eggs and poultry products," she said.
"But contaminated salad leaves are particularly at risk of causing disease as any contaminating bacteria will not be killed prior to eating.
"If they are worried about a food product such as salad leaves that would usually be consumed raw, people could consider washing the product thoroughly before use and this would make it safer to consume."