Variation of microbial load and biochemical activity of ready-to-eat salads in Cyprus as affected by vegetable type, season, and producer

Microbiological assessment of ready-to-eat foods and drinking water sources as a potential vehicle of bacterial pathogens in northern India

Foodborne illnesses caused by the consumption of contaminated foods have frequent occurrences in developing countries. The incorporation of contaminated water in food processes, preparation, and serving is directly linked to several gastrointestinal infections. Keeping in view, this study was conducted to assess the microbial quality of both drinking water sources and commonly consumed fresh ready-to-eat (RTE) foods in the region. The drinking water samples from water sources and consumer points, as well as food samples from canteens, cafes, hotels, and restaurants, were collected for the microbiological analysis. Fifty-five percent (n = 286) of water samples were found to be positive for total coliforms with MPN counts ranging from 3 to 2600 (100 ml) -1. E. coli was detected in nearly 30% of the total water samples. Overall, 65% tap water samples were found unsatisfactory, followed by submersible (53%), filter (40%), and WTP (30%) sources. Furthermore, the examination of RTE foods (n = 80) found that 60% were of unsatisfactory microbial quality with high aerobic plate counts. The salads were the most contaminated category with highest mean APC 8.3 log CFU/g followed by pani puri, chats, and chutneys. Presence of coliforms and common enteropathogens was observed in both water and food samples. The detected isolates from the samples were identified as Enterobacter spp., Klebsiella spp., Pseudomonas aeruginosa, Salmonella spp., Shigella spp., and Staphylococcus spp. Based on these findings, microbiological quality was found compromised and this may pose hazard to public health. This exploratory study in the Punjab region also suggests that poor microbiological quality of water sources can be an important source of contamination for fresh uncooked RTE foods, thus transferring pathogens to the food chain. Therefore, only safe potable drinking water post-treatment should be used at all stages.

Prevalence of AmpC, ESBL, and colistin resistance genes in Enterobacterales isolated from ready-to-eat food in Algeria

Antimicrobial resistance among bacteria present in ready-to-eat foods is an emerging concern. Hence, this study investigated the presence of extended-spectrum and AmpC β-lactamases (ESBL/AmpC)-producing Enterobacterales (ESBL-E) and the dissemination of mcr-1 in ESBL-E from ready-to-eat food samples (RTE) in Algeria. RTE food samples (n = 204) were aseptically collected and selectively cultured using MacConkey agar. The isolates were screened for ESBL production using the DDST test, confirmed ESBL-E isolates were identified using different conventional methods and MALDI-TOF MS, antibiotic susceptibility was determined using the disc diffusion and broth microdilution assay, ESBL-E isolates were analyzed for colistin and ESBL/AmpC encoding genes by PCR, and food samples were analyzed by univariate and multiple logistic regression. Overall, 48 (17.4%) of the 276 Enterobacterales were confirmed as ESBL producers, with a high prevalence in soups (40%), salads (25%), and cream-filled pastries (23.8%). Antibiotic susceptibility testing revealed that all the ESBL-E isolates were found multi-drug resistant. PCR revealed that blaTEM, blaCTX-M, blaCMY-2, blaOXA-1, and blaSHV were the most frequently detected. blaCTX-M-9 and blaCTX-M-1 were the predominant CTX-M types. Furthermore, four isolates were positive for mcr-1; three of them harbored the colistin resistance gene and ESBL/AmpC genes (2 E. cloacae and 1 S. enterica). To the best of our knowledge, this is the first report that detects the presence of the mcr-1 gene in ESBL-E strains isolated from RTE foods in Algeria. These findings suggest an urgent need for strict policies that prevent the spread and transmission of ESBL-E in food.

A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life

The trends toward healthy living, vegetarianism, and busy schedules have increased salad popularity. Salads are usually consumed raw without any thermal treatment, and therefore, without proper care they can become major vehicles for foodborne illness outbreaks. This review examines the microbial quality of 'dressed' salads which contain two or more vegetables/fruits and salad dressings. The possible sources of ingredient contamination, recorded illnesses/outbreaks, and overall microbial quality observed worldwide, besides the antimicrobial treatments available are discussed in detail. Noroviruses were most frequently implicated in outbreaks. Salad dressings usually play a positive role in influencing microbial quality. However, this depends on several factors like the type of contaminating microorganism, storage temperature, dressing pH and ingredients, plus the type of salad vegetable. Very limited literature exists on antimicrobial treatments that can be used successfully with salad dressings and 'dressed' salads. The challenge with antimicrobial treatments is to find ones sufficiently broad in spectrum, compatible with produce flavour which can be applied at competitive cost. It is evident that renewed emphasis on prevention of produce contamination at the producer, processor, wholesale and retail levels plus enhanced hygiene vigilance at foodservice will have a major impact on reducing the risk of foodborne illnesses from salads.

Effects of NaCl and CaCl2 as Eustress Factors on Growth, Yield, and Mineral Composition of Hydroponically Grown Valerianella locusta

Corn salad (Valerianella locusta) is a popular winter salad, cultivated as an ingredient for ready-to-eat salads. The application of mild salinity stress (eustress) can increase the flavor and reduce the nitrate content of certain crops but, at the same time, a wrong choice of the eustress type and dose can negatively affect the overall productivity. In this research, the effects of different isosmotic salt solutions, corresponding to two different electrical conductivity (EC) levels, were investigated on the yield and mineral composition of hydroponically grown Valerianella locusta "Elixir". Five nutrient solutions (NS) were compared, including a basic NS used as the control, and four saline NS were obtained by adding to the basic NS either NaCl or CaCl₂ at two rates each, corresponding to two isosmotic salt levels at a low and high EC level. Corn salad proved moderately susceptible to long-term salinity stress, suffering growth losses at both low and high EC levels of saline solution, except from the low NaCl treatment. Hence, it appears that mild salinity stress induced by NaCl could be employed as an eustress solution and corn salad could be cultivated with low-quality irrigation water (20 mM NaCl) in hydroponic systems.

Microbiological analysis and characterization of Salmonella and ciprofloxacin-resistant Escherichia coli isolates recovered from retail fresh vegetables in Shaanxi Province, China

Fresh vegetables are closely associated with foodborne disease outbreaks; however, systematic analysis of the microbiological quality of fresh vegetables and molecular information on foodborne pathogens in fresh produce are poorly reported in China. Here, we evaluated the epidemiological prevalence of coliforms via the most probable number method and characterized Salmonella and ciprofloxacin-resistant (CIP^R) Escherichia coli isolates recovered from retail fresh vegetables in Shaanxi Province, China. Antimicrobial susceptibility testing, serotype determination, multilocus sequence typing (MLST), core genome multilocus sequence typing (cgMLST), antibiotic resistance encoding gene (ARG) annotation, virulence factor prediction, and functional classification were performed. Between October 2020 and September 2021, 576 samples (i.e., tomatoes, lettuces, spinaches, and cabbages) were found to be positive for coliforms, and the prevalence of coliforms showed a seasonal trend. Coliform counts of vegetables in supermarkets in Xi'an were significantly lower (P < 0.01) than that in other cities. The detection rates of Salmonella and CIP^RE. coli-positive vegetables were 1 % (6/576) and 0.7 % (4/576), respectively. All isolates exhibited resistance to ≥1 antibiotics, and 92.9 % (13/14) were multidrug-resistant. One extended spectrum β-lactamase (ESBL)-producing CIP^RE. coli isolate in spinach was resistant to not only three third-generation cephalosporins but also to two polymyxins. Among nine Salmonella isolates, five different serovars (S. Enteritidis, S. Indiana, monophasic variant of S. Typhimurium, S. Agona, and S. Gallinarum), four sequence types (STs; ST11, ST13, ST17, and ST34), and seven core genome STs (cgSTs) were identified. Five CIP^RE. coli strains were assigned to three serovars (O101:H4, O8:H18, and O11:H25), three STs (ST44, ST48, and ST457), and four cgSTs. Coexisting amino acid mutations of Thr57Ser/Ser80Arg in ParC and Ser83Phe/Asp87Gly in GyrA in quinolone resistance-determining regions (QRDRs) might be causes for nalidixic acid resistance. Eight definite virulence profiles in eight serovars were identified. Notably, cdtB and pltA only encoded typhoid toxins and were just detected from S. Typhoid isolates were also detected from S. Indiana and monophasic S. Typhimurium, which are closely associated with swine food chain were first detected in fresh vegetables. In conclusion, our findings suggest that coliform contamination on fresh vegetables is prevalent in this province. Most Salmonella and CIP^RE. coli isolates were phenotypically and genetically diverse and could resist multiple antibiotics by carrying multiple ARGs and virulence genes.

Microbiological quality of ready–to–eat vegetables salads served at meat restaurants under the COVID-19 in Turkey

In Turkish cuisine, ready–to–eat vegetable salads (REVS) served with pide/lahmacun, kebab types, and tantuni from animal source in meat restaurants were evaluated since they have the potential to carry risks in terms of Public Health. The microbiological properties of REVS were investigated using agar plate method. Antimicrobial resistance of foodborne pathogens including Escherichia coli and Staphylococcus aureus was tested using Kirby–Bauer disc diffusion method. Moreover, the presence of important enteric viruses was detected by Polymerase Chain Reaction (PCR). The number of total aerobic bacteria, coliform bacteria, yeast and molds and, Staphylococcus and Micrococcus spp. ranged from less than 1 to 6.40, 1 to 6.26, less than 1–5.82 and less than 1–5.66 log10 colony forming units·grams-1 (CFU·g–1) in REVS samples, respectively. None of the REVS tested in this study contained Salmonella spp., whereas E. coli and S. aureus were isolated in 38.1% (16/42) and 2.4% (1/42), respectively. S. aureus was resistant to gentamicin, kanamycin, aztreonam, and ciprofloxacin in the disc diffusion assay, however, it was not harboring the mecA gene. E. coli strains (n=16) were resistant (100%) to aminoglycoside antibiotics and 35.7% (6/16) of the isolates were extended spectrum beta lactamase (ESBL) producing. blaTEM and blaCTXM8/25 were detected in two isolates, whereas one isolate carried blaCTXM–1 and blaTEM together by PCR. Of the REVS, two were evaluated as positive for rotavirus (4.8%), six for hepatitis A (14%), and hepatitis E virus (14%). These results indicate the high microorganism load, presence of ESBL E. coli, and viral enteric pathogens in REVS, hence it is important to perform routine hygiene practices.

Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables

Pandemic COVID-19 warned the importance of preparing the immune system to prevent diseases. Therefore, consuming fresh fruits and vegetables is essential for a healthy and balanced diet due to their diverse compositions of vitamins, minerals, fiber, and bioactive compounds. However, these fresh products grew close to manure and irrigation water and are harvested with equipment or by hand, representing a high risk of microbial, physical, and chemical contamination. The handling of fruits and vegetables exposed them to various wet surfaces of equipment and utensils, an ideal environment for biofilm formation and a potential risk for microbial contamination and foodborne illnesses. In this sense, this review presents an overview of the main problems associated with microbial contamination and the several chemicals, physical, and biological disinfection methods concerning their ability to avoid food contamination. This work has discussed using chemical products such as chlorine compounds, peroxyacetic acid, and quaternary ammonium compounds. Moreover, newer techniques including ozone, electrolyzed water, ultraviolet light, ultrasound, high hydrostatic pressure, cold plasma technology, and microbial surfactants have also been illustrated here. Finally, future trends in disinfection with a sustainable approach such as combined methods were also described. Therefore, the fruit and vegetable industries can be informed about their main microbial risks to establish optimal and efficient procedures to ensure food safety.

Prevalence of Escherichia coli strains in horticultural farms from Argentina: antibiotic resistance, biofilm formation, and phylogenetic affiliation

Escherichia coli is the bacteria most commonly used as an indicator of fecal contamination in agricultural environments. Moreover, E. coli is categorized as a priority pathogen due to its widespread antibiotic resistance. This study aimed to characterize E. coli strains isolated from 10 horticultural farms. Isolates were obtained from samples of vegetable crops (n = 62), the surrounding soil (n = 62), poultry litter (n = 8), and groundwater (n = 6). Phyllo-grouping assignment was performed on the total of E. coli isolates. Antibiograms and quantification of the minimal inhibitory concentration (MIC) were performed with antibiotics commonly used in humans. Biofilm formation capacity was studied by quantifying cells attached to culture tubes. Overall, 21 E. coli isolates were obtained. Three phylogenetic groups (A, B1, and C) and two Escherichia clade IV and IV-V were identified in the collection by polymerase chain reaction. Sixty-seven percent of the E. coli isolates were resistant to amoxicillin-clavulanic acid and/or ampicillin. Amoxicillin MIC values ranged from 11.9 to >190.5 µg/mL and ampicillin MIC values ranged from 3 to >190.5 µg/mL. All the E. coli isolates, resistant and non-resistant, had biofilm forming capacity. The presence of phenotypic resistance on fresh produce and environmental matrices could present significant opportunities for contamination that result in health risks for consumers. To the authors' best knowledge, this is the first environmental assessment of resistant E. coli occurrence in horticultural farms in South America.

Salmonella Enteritidis survival in different temperatures and nutrient solution pH levels in hydroponically grown lettuce

Due to climate change, with contaminated and less fertile soils, and intense weather phenomena, a turn towards hydroponic vegetable production has been made. Hydroponic cultivation of vegetables is considered to be a clean, safe and environmentally friendly growing technique; however, incidence of microbial contamination i.e. foodborne pathogens, might occur, endangering human health. The aim of this study was to investigate the effects of different plant growth stages, pH (values 5, 6, 7, 8) and bacterial inoculum levels (3 and 6 log cfu/mL) on hydroponically cultivated lettuce spiked with Salmonella Enteritidis. The results revealed that the pH and inoculum levels affected the internalization and survival of the pathogen in the hydroponic environment and plant tissue. Younger plants were found to be more susceptible to pathogen internalization compared to older ones. Under the current growing conditions (hydroponics, pH and inoculum levels), no leaf internalization was observed at all lettuce growth stages, despite the bacterium presence in the hydroponic solution. Noticeably, bacteria load at the nutrient solution was lower in low pH levels. These results showed that bacterium presence initiates plant response as indicated by the increased phenols, antioxidants and damage index markers (H2O2, MDA) in order for the plant to resist contamination by the invader. Nutrient solution management can result in Taylor-made recipes for plant growth and possible controlling the survival and growth of S. Enteritidis by pH levels.

Vegetables and Fruit as a Reservoir of β-Lactam and Colistin-Resistant Gram-Negative Bacteria: A Review

Antibacterial resistance is one of the 2019 World Health Organization’s top ten threats to public health worldwide. Hence, the emergence of β-lactam and colistin resistance among Gram-negative bacteria has become a serious concern. The reservoirs for such bacteria are increasing not only in hospital settings but in several other sources, including vegetables and fruit. In recent years, fresh produce gained important attention due to its consumption in healthy diets combined with a low energy density. However, since fresh produce is often consumed raw, it may also be a source of foodborne disease and a reservoir for antibiotic resistant Gram-negative bacteria including those producing extended-spectrum β-lactamase, cephalosporinase and carbapenemase enzymes, as well as those harboring the plasmid-mediated colistin resistance (mcr) gene. This review aims to provide an overview of the currently available scientific literature on the presence of extended-spectrum β-lactamases, cephalosporinase, carbapenemase and mcr genes in Gram-negative bacteria in vegetables and fruit with a focus on the possible contamination pathways in fresh produce.

Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product

The preservation of fresh produce quality is a major aim in the food industry since consumers demand safe and of high nutritional value products. In recent decades there has been a turn towards the use of eco-friendly, natural products (i.e., essential oils-EOs) in an attempt to reduce chemical-based sanitizing agents (i.e., chlorine and chlorine-based agents). The aim of this study was to evaluate the efficacy of an eco-friendly product (EP—based on rosemary and eucalyptus essential oils) and two different application methods (vapor and dipping) on the quality attributes of tomato fruits throughout storage at 11 °C and 90% relative humidity for 14 days. The results indicated that overall, the EP was able to maintain the quality of tomato fruits. Dipping application was found to affect less the quality attributes of tomato, such as titratable acidity, ripening index and antioxidant activity compared to the vapor application method. Vapor application of 0.4% EP increased fruit’s antioxidant activity, whereas tomatoes dipped in EP solution presented decreased damage index (hydrogen peroxide and lipid peroxidation levels), activating enzymes antioxidant capacity (catalases and peroxidases). Moreover, higher EP concentration (up to 0.8%) resulted in a less acceptable product compared to lower concentration (0.4%). Overall, the results from the present study suggest that the investigated EP can be used for the preservation of fresh produce instead of the current commercial sanitizing agent (chlorine); however, the method of application and conditions of application must be further assessed for every commodity tested.

Characterization of a Lactiplantibacillus plantarum R23 Isolated from Arugula by Whole-Genome Sequencing and Its Bacteriocin Production Ability

Lactiplantibacillus plantarum is one of the lactic acid bacteria species most used as probiotics and starter cultures in food production. Bacteriocin-producers Lpb. plantarum are also promising natural food preservatives. This study aimed to characterize Lpb. plantarum R23 and its bacteriocins (R23 bacteriocins). The genome sequence of Lpb. plantarum R23 was obtained by whole-genome sequencing (WGS) in an Illumina NovaSeq platform. The activity of Lpb. plantarum R23-produced bacteriocin against two Listeria monocytogenes strains (L7946 and L7947) was evaluated, and its molecular size was determined by tricine-SDS-PAGE. No virulence or antibiotic resistance genes were detected. Four 100% identical proteins to the class II bacteriocins (Plantaricin E, Plantaricin F, Pediocin PA-1 (Pediocin AcH), and Coagulin A) were found by WGS analysis. The small (<6.5 kDa) R23 bacteriocins were stable at different pH values (ranging from 2 to 8), temperatures (between 4 and 100 °C), detergents (all, except Triton X-100 and Triton X-114 at 0.01 g/mL), and enzymes (catalase and α-amylase), did not adsorb to the producer cells, had a bacteriostatic mode of action and their maximum activity (AU/mL = 12,800) against two L. monocytogenes strains occurred between 15 and 21 h of Lpb. plantarum R23 growth. Lactiplantibacillus plantarum R23 showed to be a promising bio-preservative culture because, besides being safe, it produces a stable bacteriocin or bacteriocins (harbors genes encoding for the production of four) inhibiting pathogens as L. monocytogenes. Further studies in different food matrices are required to confirm this hypothesis and its suitability as a future starter culture.

Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes

When minimally processed vegetables reach their expiration date, expose an increased microbial load. This includes mainly spoilage microorganisms but also foodborne pathogens, thus affecting the quality and safety of highly consumed ready-to-eat salads. A total of 144 ready-to-eat salads from the Cypriot market were analyzed in an attempt to determine the effects of the expiration date on the microbial load and plant metabolic variables of the salads. Possible correlations between them were also investigated for the first time. Furthermore, the impacts of the season (winter, summer), salad producing companies and type of salad and/or their interactions with the tested parameters were investigated. Results revealed that the microbial load (mainly spoilage microorganisms, such as Pseudomonas spp., yeasts and molds) increased towards the end of the shelf life. The microbial load was differentiated among the five salad producers and/or the salad types, highlighting the importance of a common and safe sanitation-processing chain in the preparation of ready-to-eat salads. Summer was the season in which Escherichia coli counts were found to be higher for plain lettuce, while Staphylococcus spp. was increased numbers for the lettuce+endive/radicchio, lettuce+rocket and lettuce+chives type of salads. Additionally, an increased Staphylococcus spp. was observed for plain rocket salads in winter. All samples examined were found negative for Salmonella enterica and Listeria monocytogenes. Moreover, carbon dioxide production and damage indexes (hydrogen peroxide and lipid peroxidation) increased on expiration date on both winter and summer seasons, indicating plant tissue stress at the end of shelf life. These findings indicate that the expiration date and relevant shelf life of processed vegetables are important parameters to be considered when postharvest management is applied to these products, ensuring safety and quality.

Contamination of ready-to-eat street food in Pakistan with Salmonella spp.: Implications for consumers and food safety

OBJECTIVES

Ready-to-eat (RTE) food sold in Quetta, Pakistan was assessed for microbial contamination.

METHODS

Equal numbers of samples were collected from four categories of RTE food - burgers, shawarma, pizza and sandwiches - from January 2018 to December 2018. Microbial contamination of individual food samples was assessed by quantifying the total aerobic count obtained from plating samples on bacterial growth medium. Salmonella spp. serovars were identified using polymerase chain reaction.

RESULTS

Approximately 38% (121/320) of RTE food samples were not fit for human consumption. The most contaminated type of RTE food was shawarma (49%). Microbial contamination of food samples was higher in summer compared with the other seasons. Approximately 40% (49/121) of food samples that were not fit for human consumption were contamined with Salmonella spp. Salmonella enteritidis (69%) and Salmonella typhimurium (31%) were the only serovars among the samples testing positive for Salmonella spp. Of the 49 samples with high microbial counts, S. enteritidis was present in 34 samples and S. typhimurium was present in 15 samples. The antibiotic sensitivity results demonstrated that both S. enteritidis and S. typhimurium were resistant to amoxicillin. In addition, S. enteritidis was resistant to chloramphenicol and erythromycin, and S. typhimurium presented high resistance to erythromycin. Both S. typhimurium and S. enteritidis were highly sensitive to kanamycin.

CONCLUSION

RTE food sold by street vendors in Quetta was found to be contaminated with Salmonella spp. and poses a great health risk to consumers. As such, consumption should be avoided, and the health authorities should take stringent action to ensure the quality of street food in order to reduce the healthcare burden.

The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

Increasing demands by consumers for fresh, nutritional, and convenient food has led to the increase of fresh-cut produce market. Nowadays, there is a turn towards the investigation of natural products (i.e., essential oils, organic acids, and edible coatings) in an effort to lower the usage of chemical synthetic compounds (i.e., chlorine) as postharvest sanitizers. The aim of the present study was to assess the effectiveness of Origanum majorana essential oil (EO), ascorbic acid (AA), chitosan, and their combinations on quality attributes of fresh-cut lettuce stored for six days at 7 °C. When applied, Chitosan+AA resulted to a less acceptable product (visual quality and aroma), while the application of marjoram EO was able to preserve the visual quality of fresh-cut lettuce and at the same time resulted in a pleasant aroma. The application of EO+AA and Chitosan+AA increased total phenolics and antioxidant levels of fresh-cut lettuce on the fourth and sixth day of storage. The EO and EO+AA increased damage index (hydrogen peroxide and lipid peroxidation) of fresh-cut lettuce, while at the same time these treatments decreased the activity of enzymes related with plant tissue browning (i.e., peroxidase activity and polyphenol oxidase). Chitosan decreased total valuable counts and yeasts and molds counts on the sixth day of storage, while EO, AA, EO+Chitosan, and Chitosan+AA decreased yeasts and molds after four days of application. The findings of the present work indicating that the combination of marjoram EO, AA, and chitosan could be considered further as alternative means for fresh-cut produce preservation.

Prevalence of ESBL, AmpC and Carbapenemase-Producing Enterobacterales Isolated from Raw Vegetables Retailed in Romania

(1) Background: As β-lactamase-producing Enterobacterales are no longer exclusively associated with the health care system, investigating the potential risk they pose to the integrity of the environment and food safety has become of utmost importance. This study aimed to determine the prevalence of extended-spectrum β-lactamase (ESBL), AmpC, and carbapenemase-producing Enterobacterales isolates from retailed raw vegetables and to determine if household washing is an effective method of lowering bacterial load; (2) Methods: Seasonal vegetables (n = 165) were acquired from supermarkets (n = 2) and farmer markets (n = 2) in Romania. Following sample processing and isolation, identification of Enterobacterales was performed by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF). Polymerase chain reaction (PCR) multiplex was used to ascertain the presence of the main ESBL, AmpC, and Carbapenemase genes. Phenotypic antibiotic resistance profiles of isolates were determined by extended antibiograms. Enterobacteriaceae colony-forming units (CFU) counts were compared between vegetable types; (3) Results: Beta-lactamase producing bacteria were observed on 7.9% of vegetables, with 5.5% displaying ESBL/AmpC phenotype and 2.4% identified as Carbapenemase producers. The most frequently detected β-lactamase genes were blaSHV (n = 4), followed by blaCTX-M and blaTEM (each with n = 3). Phenotypic antibiotic resistance analysis showed that 46% of isolates were multiple drug resistant, with aminoglycosides (38.5%) the most prevalent non-β-lactam resistance, followed by first-generation quinolones (38.5%). (4) Conclusions: The present study has described for the first time the presence of β-lactamase producing Enterobacterales in fresh produce retailed in Romania.