Transfer of Salmonella from Skin to Flesh and Peelers during Peeling of Baby Cucumbers

Salmonella is of concern in the fresh produce sector, and a recent outbreak of Salmonella infections was associated with baby cucumbers in Australia. Some consumers advocate peeling cucumbers to improve food safety. We investigated the transfer of Salmonella Typhimurium (n = 2) and Salmonella Newport (n = 1) from unrinsed and rinsed cucumber skin to flesh and peelers (stainless steel or plastic) during peeling of baby cucumbers. Levels of Salmonella attached to cucumbers were ~7.64 to 7.87 log CFU/g (unrinsed) and ~6.75 to 7.40 log CFU/g (rinsed). Levels of Salmonella Typhimurium transferred onto the flesh were higher (~0.1 to 1.8 log %) than those of Salmonella Newport (~-1.7 to 1.4 log %) irrespective of rinsing prior to peeling. Levels of Salmonella transferred to the stainless steel peeler were generally lower (~-3.62 to 1.58 log %) than those transferred to the plastic peeler (~−3.74 to −0.52 log %). Rinsing reduced attachment of Salmonella tounpeeled cucumber (~0.50 to 1.00 log CFU/g) and reducedtransfer to the flesh (~−1.71 to 1.11 log %) and peelers(~−3.71 to −1.42 log %). Salmonella strains and peeler material may contribute to the degree of transfer. Stainless steel peelers may be a better option for consumers, but use of these peelers does not eliminate the risk of Salmonella transfer during peeling.