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Li S, Fan Y, Han J, Liu F, Ding Y, Li X, Yu E, Wang S, Wang F, Wang C. Foodborne Pathogen and Microbial Community Differences in Fresh Processing Tomatoes in Xinjiang, China. Foodborne Pathog Dis 2024; 21:236-247. [PMID: 38150226 DOI: 10.1089/fpd.2023.0014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2023] Open
Abstract
The microbes on fresh processing tomatoes correlate closely with diseases, preservation, and quality control. Investigation of the microbial communities on processing tomatoes from different production regions may help define microbial specificity, inform disease prevention methods, and improve quality. In this study, surface microbes on processing tomatoes from 10 samples in two primary production areas of southern and northern Xinjiang were investigated by sequencing fungal internal transcribed spacer and bacterial 16S rRNA hypervariable sequences. A total of 133 different fungal and bacterial taxonomies were obtained from processing tomatoes in the two regions, of which 63 genera were predominant. Bacterial and fungal communities differed significantly between southern and northern Xinjiang, and fungal diversity was higher in southern Xinjiang. Alternaria and Cladosporium on processing tomatoes in southern Xinjiang were associated with plant pathogenic risk. The plant pathogenic fungi of processing tomatoes in northern Xinjiang were more abundant in Alternaria and Fusarium. The abundance of Alternaria on processing tomatoes was higher in four regions of northern Xinjiang, indicating that there is a greater risk of plant pathogenicity in these areas. Processing tomatoes in northern and southern Xinjiang contained bacterial genera identified as gut microbes, such as Pantoea, Erwinia, Enterobacter, Enterococcus, and Serratia, indicating the potential risk of contamination of processing tomatoes with foodborne pathogens. This study highlighted the microbial specificity of processing tomatoes in two tomato production regions, providing a basis for further investigation and screening for foodborne pathogenic microorganisms.
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Affiliation(s)
- Shicui Li
- College of Life Sciences and Technology, Xinjiang University, Urumqi, China
| | - Yingying Fan
- Key Laboratory of Agro-products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agri-products (Urumqi), Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Jie Han
- College of Life Sciences and Technology, Xinjiang University, Urumqi, China
| | - Fengjuan Liu
- Key Laboratory of Agro-products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agri-products (Urumqi), Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Yu Ding
- School of Biology and Geography Sciences, Yili Normal University, Yining, China
| | - Xiaolong Li
- Information Center of Agriculture and Rural Affairs Department, Urumqi, China
| | - Enhe Yu
- College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, Urumqi, China
| | - Shuai Wang
- Key Laboratory of Agro-products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agri-products (Urumqi), Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Fulan Wang
- Key Laboratory of Agro-products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agri-products (Urumqi), Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Cheng Wang
- College of Life Sciences and Technology, Xinjiang University, Urumqi, China
- Key Laboratory of Agro-products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agri-products (Urumqi), Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi, China
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Marquis GE, Covaia SM, Tabb AM, Kitch CJ, Hellberg RS. Microbiological safety and quality of ceviche, poke, and sushi dishes sold at retail outlets in Orange County, CA. Heliyon 2023; 9:e16862. [PMID: 37484407 PMCID: PMC10360930 DOI: 10.1016/j.heliyon.2023.e16862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 05/12/2023] [Accepted: 05/31/2023] [Indexed: 07/25/2023] Open
Abstract
Raw, ready-to-eat (RTE) seafood products, such as ceviche, poke, and sushi, have experienced growing demand globally; however, these products have the potential to be contaminated with foodborne pathogens. The objective of this study was to determine the prevalence of Escherichiacoli/coliforms, Salmonella, and Listeria in ceviche, poke, and sushi dishes sold at the retail level in Orange County, CA, USA. Additional organisms detected during testing were also considered in the results. A total of 105 raw, RTE samples of ceviche, poke, and sushi were collected from restaurants and grocery stores in Orange County, CA. Samples were tested for Salmonella and Listeria utilizing methods from the Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM). E. coli and total coliforms were enumerated utilizing 3 M Petrifilm plates. Overall, two samples (1.9%) were positive for generic E. coli, with a range of 5-35 CFU/g. Coliforms were detected in 85 samples (81%), with a range of 5-1710 CFU/g. The average coliform levels in ceviche samples (259 CFU/g) were significantly higher than the levels in sushi samples (95 CFU/g), according to a Kruskal-Wallis H test followed by the Dunn test (p < 0.05). The coliform levels in poke samples (196 CFU/g) were not significantly different from those in ceviche or sushi. All levels of E. coli and coliforms were considered acceptable or satisfactory/borderline according to standards for RTE seafood. None of the samples tested positive for Salmonella or Listeria monocytogenes; however, other microorganisms were detected in 17 samples, including Listeria spp., Proteus mirabilis, Providencia rettgeri, and Morganella morganii. The results of this study are novel in that they present data on the microbiological safety and quality of ceviche, poke, and sushi dishes sold at retail in the United States, as well as provide a comparison across the three categories of raw, RTE seafood.
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Evaluation of the Persistence and Characterization of Listeria monocytogenes in Foodservice Operations. Foods 2022; 11:foods11060886. [PMID: 35327308 PMCID: PMC8955912 DOI: 10.3390/foods11060886] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/06/2022] [Accepted: 03/09/2022] [Indexed: 12/27/2022] Open
Abstract
Listeria monocytogenes is a major foodborne pathogen that can contaminate food products and colonize food-producing facilities. Foodservice operations (FSOp) are frequently responsible for foodborne outbreaks due to food safety practices failures. We investigated the presence of and characterized L. monocytogenes from two FSOp (cafeterias) distributing ready-to-eat meals and verified FSOp’s compliance with good manufacturing practices (GMP). Two facilities (FSOp-A and FSOp-B) were visited three times each over 5 months. We sampled foods, ingredients, and surfaces for microbiological analysis, and L. monocytogenes isolates were characterized by phylogenetic analyses and phenotypic characteristics. GMP audits were performed in the first and third visits. A ready-to-eat salad (FSOp-A) and a frozen ingredient (FSOp-B) were contaminated with L. monocytogenes, which was also detected on Zone 3 surfaces (floor, drains, and a boot cover). The phylogenetic analysis demonstrated that FSOp-B had persistent L. monocytogenes strains, but environmental isolates were not closely related to food or ingredient isolates. GMP audits showed that both operations worked under “fair” conditions, and “facilities and equipment” was the section with the least compliances. The presence of L. monocytogenes in the environment and GMP failures could promote food contamination with this pathogen, presenting a risk to consumers.
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Murphy SI, Chen R, Belias AM, Chen W, Zhang LQ, Sunil S, Bulut E, Li Y, Wiedmann M, Ivanek R. Growth and survival of aerobic and Gram-negative bacteria on fresh spinach in a Chinese supply chain from harvest through distribution and refrigerated storage. Int J Food Microbiol 2022; 370:109639. [DOI: 10.1016/j.ijfoodmicro.2022.109639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 03/09/2022] [Accepted: 03/23/2022] [Indexed: 11/17/2022]
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A Systematic Review of Sustainable Fresh Fruit and Vegetable Supply Chains. SUSTAINABILITY 2022. [DOI: 10.3390/su14031573] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Fresh fruit and vegetables are crucial for human health. Their fibrous structure and high nutritional value are essential for people’s well-being. This study aims to provide a review of the current state of knowledge and practices regarding fresh fruit and vegetable supply chains (FFVSC). The reviewed papers are divided into categories according to their findings, research purposes, tools and messages used. Our objective is to guide both academics and practitioners by pointing out significant streams of research with respect to these categories. For a better understanding, these subgroups are essentially based on their common research purpose, and the tools and methods they adopted are explained. Therefore, this study sheds light on research related to FFVSCs for those who are new to this area or planning to conduct in-depth research on directions suggested by studies in this area. The related literature was classified into eight categories: namely, (1) value chain indicators of FFVSCs, (2) food-related problems/postharvest losses along FFVSCs, (3) roles of parties involved in the FFV value chain, (4) review papers, (5) technological trends in FFVSCs, (6) packaging issues of FFVSCs, (7) logistics solutions of FFVSCs, and (8) sustainable FFVSCs. Details on the tools and methods employed in these studies are summarized in Appendix B. To the best of the authors’ knowledge, the related literature lacks a comprehensive review that investigates different aspects of FFVVCs in detail. Thus, this study contributes towards a better understanding of the related literature and can be used as a guide for future studies.
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García-Frutos R, Martínez-Chávez L, Cabrera-Díaz E, Gutiérrez-González P, Montañez-Soto JL, Varela-Hernández JJ, Martínez-Gonzáles NE. Salmonella, Listeria monocytogenes, and Indicator Microorganisms on Hass Avocados Sold at Retail Markets in Guadalajara, Mexico. J Food Prot 2020; 83:75-81. [PMID: 31851548 DOI: 10.4315/0362-028x.jfp-19-273] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Hass avocados may become contaminated with Salmonella and Listeria monocytogenes at the farm and the packing facility or later during transportation and at retail. In Mexico, avocados are frequently sold in bulk at retail markets, where they are stored at room temperature for several hours or days and exposed to potential sources of microorganisms. These conditions may favor the entry, adhesion, survival, and biofilm formation of Salmonella and L. monocytogenes. The aim of this study was to determine the occurrence of Salmonella, L. monocytogenes, and other Listeria species and the levels of indicator microorganisms on the surface of avocados sold at retail markets. A total of 450 samples (Persea americana var. Hass) were acquired from retail markets located in Guadalajara, Mexico. One group of 225 samples was evaluated for the presence of Salmonella and for enumeration of aerobic plate counts, yeasts and molds, Enterobacteriaceae, coliforms, and Escherichia coli. The other 225 samples were processed for isolation of L. monocytogenes and other Listeria species. Microbial counts (log CFU per avocado) were 4.3 to 9.0 for aerobic plate counts, 3.3 to 7.1 for yeasts and molds, 3.3 to 8.2 for Enterobacteriaceae, 3.3 to 8.4 for coliforms, and 3.3 to 6.2 for E. coli. Eight samples (3.5%) were positive for Salmonella. Listeria spp. and L. monocytogenes were detected in 31 (13.8%) and 18 (8.0%) of 225 samples, respectively. Listeria innocua, Listeria welshimeri, and Listeria grayi were isolated from 7.6, 1.3, and 0.9% of samples. These results indicate that avocados may carry countable levels of microorganisms and could be a vehicle for transmission of Salmonella and L. monocytogenes.
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Affiliation(s)
- Ramón García-Frutos
- Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Michoacán, Instituto Politécnico Nacional, Justo Sierra No. 28, Jiquilpan, Michoacán 59510, México (ORCID: https://orcid.org/0000-0002-0318-4664 [J.L.M.-S])
| | - Liliana Martínez-Chávez
- Departamentos de Farmacobiología y Matemáticas, CUCEI, Universidad de Guadalajara, Marcelino García Barragán 1451, Guadalajara, Jalisco 44430, México (ORCID: https://orcid.org/0000-0001-6816-937X [L.M.-C.]; https://orcid.org/0000-0001-5144-0151 [P.G.-G.]; https://orcid.org/0000-0002-5168-4866 [N.E.M.-G.])
| | - Elisa Cabrera-Díaz
- Departamento de Salud Pública, CUCBA, Universidad de Guadalajara, Camino Ramón Padilla Sánchez 2100, Zapopan, Jalisco 45200, México (ORCID: https://orcid.org/0000-0002-1970-2104 [E.C.-D.])
| | - Porfirio Gutiérrez-González
- Departamentos de Farmacobiología y Matemáticas, CUCEI, Universidad de Guadalajara, Marcelino García Barragán 1451, Guadalajara, Jalisco 44430, México (ORCID: https://orcid.org/0000-0001-6816-937X [L.M.-C.]; https://orcid.org/0000-0001-5144-0151 [P.G.-G.]; https://orcid.org/0000-0002-5168-4866 [N.E.M.-G.])
| | - José Luis Montañez-Soto
- Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Michoacán, Instituto Politécnico Nacional, Justo Sierra No. 28, Jiquilpan, Michoacán 59510, México (ORCID: https://orcid.org/0000-0002-0318-4664 [J.L.M.-S])
| | - Juan José Varela-Hernández
- Departamento de Ciencias Médicas y de la Vida, CUCIENEGA, Universidad de Guadalajara, Av. Universidad 1115, Ocotlán, Jalisco 47820, México (ORCID: https://orcid.org/0000-0002-3801-0322 [J.J.V.-H.])
| | - Nanci Edid Martínez-Gonzáles
- Departamentos de Farmacobiología y Matemáticas, CUCEI, Universidad de Guadalajara, Marcelino García Barragán 1451, Guadalajara, Jalisco 44430, México (ORCID: https://orcid.org/0000-0001-6816-937X [L.M.-C.]; https://orcid.org/0000-0001-5144-0151 [P.G.-G.]; https://orcid.org/0000-0002-5168-4866 [N.E.M.-G.])
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Quinto E, Marín J, Caro I, Mateo J, Redondo-del-Río M, de-Mateo-Silleras B, Schaffner D. Bootstrap parametric GB2 and bootstrap nonparametric distributions for studying shiga toxin-producing Escherichia coli strains growth rate variability. Food Res Int 2019; 120:829-838. [DOI: 10.1016/j.foodres.2018.11.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 11/06/2018] [Accepted: 11/21/2018] [Indexed: 01/12/2023]
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Song W, Chung H, Kang D, Ha J. Microbial quality of reduced-sodium napa cabbage kimchi and its processing. Food Sci Nutr 2019; 7:628-635. [PMID: 30847142 PMCID: PMC6392845 DOI: 10.1002/fsn3.898] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 10/29/2018] [Accepted: 11/03/2018] [Indexed: 01/04/2023] Open
Abstract
This study evaluated the microbial safety of reduced-sodium napa cabbage kimchi products by comparing with conventional kimchi samples. Five commercial kimchi samples were collected from different manufacturers in Korea. Total aerobic plate counts and coliforms counts between regular and reduced-sodium kimchi were not significantly (p > 0.05) different and major foodborne pathogens, including Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and Yersinia enterocolitica were not detected in any sample. Bacillus cereus contamination among all kimchi samples was less than the regulation level (3.0 log CFU/g). However, high levels of coliforms were observed in both types of samples. To investigate microbial hazards of kimchi processing, we analyzed specific kimchi production processes and found five control points which can reduce coliform levels in kimchi samples. The results of this study could be helpful for the kimchi industry to produce safe reduced-sodium kimchi products.
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Affiliation(s)
- Won‐Jae Song
- Department of Agricultural BiotechnologyCenter for Food Safety and ToxicologyCenter for Food and Bioconvergence, and Research Institute for Agricultural and Life SciencesSeoul National UniversitySeoulKorea
| | - Ha‐Yull Chung
- Department of Food Science and BiotechnologyCollege of Engineering, Food & Bio‐industry Research CenterHankyong National UniversityAnseong‐siKorea
| | - Dong‐Hyun Kang
- Department of Agricultural BiotechnologyCenter for Food Safety and ToxicologyCenter for Food and Bioconvergence, and Research Institute for Agricultural and Life SciencesSeoul National UniversitySeoulKorea
| | - Jae‐Won Ha
- Department of Food Science and BiotechnologyCollege of Engineering, Food & Bio‐industry Research CenterHankyong National UniversityAnseong‐siKorea
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Zoellner C, Al-Mamun MA, Grohn Y, Jackson P, Worobo R. Postharvest Supply Chain with Microbial Travelers: a Farm-to-Retail Microbial Simulation and Visualization Framework. Appl Environ Microbiol 2018; 84:e00813-18. [PMID: 29959243 PMCID: PMC6102990 DOI: 10.1128/aem.00813-18] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Accepted: 06/18/2018] [Indexed: 11/20/2022] Open
Abstract
Fresh produce supply chains present variable and diverse conditions that are relevant to food quality and safety because they may favor microbial growth and survival following contamination. This study presents the development of a simulation and visualization framework to model microbial dynamics on fresh produce moving through postharvest supply chain processes. The postharvest supply chain with microbial travelers (PSCMT) tool provides a modular process modeling approach and graphical user interface to visualize microbial populations and evaluate practices specific to any fresh produce supply chain. The resulting modeling tool was validated with empirical data from an observed tomato supply chain from Mexico to the United States, including the packinghouse, distribution center, and supermarket locations, as an illustrative case study. Due to data limitations, a model-fitting exercise was conducted to demonstrate the calibration of model parameter ranges for microbial indicator populations, i.e., mesophilic aerobic microorganisms (quantified by aerobic plate count and here termed APC) and total coliforms (TC). Exploration and analysis of the parameter space refined appropriate parameter ranges and revealed influential parameters for supermarket indicator microorganism levels on tomatoes. Partial rank correlation coefficient analysis determined that APC levels in supermarkets were most influenced by removal due to spray water washing and microbial growth on the tomato surface at postharvest locations, while TC levels were most influenced by growth on the tomato surface at postharvest locations. Overall, this detailed mechanistic dynamic model of microbial behavior is a unique modeling tool that complements empirical data and visualizes how postharvest supply chain practices influence the fate of microbial contamination on fresh produce.IMPORTANCE Preventing the contamination of fresh produce with foodborne pathogens present in the environment during production and postharvest handling is an important food safety goal. Since studying foodborne pathogens in the environment is a complex and costly endeavor, computer simulation models can help to understand and visualize microorganism behavior resulting from supply chain activities. The postharvest supply chain with microbial travelers (PSCMT) model, presented here, provides a unique tool for postharvest supply chain simulations to evaluate microbial contamination. The tool was validated through modeling an observed tomato supply chain. Visualization of dynamic contamination levels from harvest to the supermarket and analysis of the model parameters highlighted critical points where intervention may prevent microbial levels sufficient to cause foodborne illness. The PSCMT model framework and simulation results support ongoing postharvest research and interventions to improve understanding and control of fresh produce contamination.
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Affiliation(s)
- Claire Zoellner
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Mohammad Abdullah Al-Mamun
- Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York, USA
| | - Yrjo Grohn
- Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York, USA
| | - Peter Jackson
- Department of Operations Research and Information Engineering, Cornell University, Ithaca, New York, USA
| | - Randy Worobo
- Department of Food Science, Cornell University, Ithaca, New York, USA
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10
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Leal-Cervantes MG, Arvizu-Medrano SM, Martínez-Peniche R, Martínez-Gonzáles NE, Hernández-Iturriaga M. Microbiological Quality and Incidence of Salmonella on Cherry Tomatoes at Retail in Querétaro, México. J Food Prot 2018; 81:614-618. [PMID: 29537308 DOI: 10.4315/0362-028x.jfp-17-377] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Multiple outbreaks related to Salmonella in tomatoes require an evaluation of the risk associated with cherry tomatoes due to the increase in its production, consumption, and marketing in Mexico's central region. The purpose of this study was to determine the microbial quality of cherry tomatoes obtained from two retail sale points (supermarkets and local markets). Cherry tomato samples (333) were collected from four supermarkets and from four local markets, and the contents of aerobic plate count, molds and yeasts, total coliforms, and Escherichia coli were quantified; the presence of Salmonella was simultaneously determined. The median values of the microbial populations were obtained, and the data were analyzed per the sampling site by using the Wilcoxon and Kruskal-Wallis tests. The median of aerobic plate count content in tomatoes obtained from supermarkets ranged between 2.2 and 4.4 log CFU/g, and in markets from 2.9 to 4.8 log CFU/g. For molds and yeasts, the tomatoes from supermarkets (2.0 to 4.1 log CFU/g) and markets (1.5 to 4.5 log CFU/g) showed similar contents. Regardless of the sampling site, the values of total coliforms were very low, ranging from 1.0 to 1.8 log CFU/g. E. coli was detected in 5.4 and 20.1% of samples from supermarkets and markets, respectively; in both sites, the content was low (0.3 to 5.8 most probable number per g). The incidence of Salmonella was 14.1% in supermarkets and 7.8% in local markets. The results obtained from this investigation highlight the elevated risk for consumer health associated with the ingestion of cherry tomatoes.
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Affiliation(s)
- Marla G Leal-Cervantes
- 1 Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario s/n, Col. Las Campanas, Querétaro, Querétaro, México 76010; and
| | - Sofía M Arvizu-Medrano
- 1 Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario s/n, Col. Las Campanas, Querétaro, Querétaro, México 76010; and
| | - Ramón Martínez-Peniche
- 1 Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario s/n, Col. Las Campanas, Querétaro, Querétaro, México 76010; and
| | - Nanci E Martínez-Gonzáles
- 2 Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamento de Farmacobiología, Marcelino García Barragán 1451, Guadalajara, Jalisco, México 44430
| | - Montserrat Hernández-Iturriaga
- 1 Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario s/n, Col. Las Campanas, Querétaro, Querétaro, México 76010; and
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11
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Pérez-Garza J, García S, Heredia N. Removal of Escherichia coli and Enterococcus faecalis after Hand Washing with Antimicrobial and Nonantimicrobial Soap and Persistence of These Bacteria in Rinsates. J Food Prot 2017; 80:1670-1675. [PMID: 28876132 DOI: 10.4315/0362-028x.jfp-17-088] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food handlers are important sources of contamination in the agricultural environment. This study was conducted (i) to evaluate the activity of antimicrobial soaps against Escherichia coli and Enterococcus faecalis using a hand washing model with soiled hands and (ii) to determine the survival and persistence of these bacteria in rinsates. Sterilized agricultural soil from tomato and pepper farms was inoculated with E. coli or E. faecalis at 103 or 106 CFU/g. Decontaminated hands were placed in contact with contaminated soil for 2 min and were then washed with soaps with or without antimicrobial compounds (citric extracts, chloroxylenol, triclosan, or chlorhexidine gluconate). As the control, hands were washed with sterile distilled water. The levels of bacteria remaining on the hands and recovered from the rinsates were determined using a membrane filtration method and selective media. Antimicrobial soaps removed levels of E. coli similar to those removed by distilled water and nonantimicrobial soap on hands contaminated with E. coli at 103 CFU/g. However, when hands were contaminated with E. coli at 106 CFU/g, more E. coli was removed with the chlorhexidine gluconate soap. When hands were contaminated with E. faecalis at 103 CFU/g, bacteria were removed more effectively with soaps containing chloroxylenol or chlorhexidine gluconate. When hands were contaminated with E. faecalis at 106 CFU/g, all of the antimicrobial soaps were more effective for removing the bacteria than were distilled water and nonantimicrobial soap. E. coli grew in all of the hand washing rinsates except that containing triclosan, whereas E. faecalis from the 106 CFU/g treatments grew in rinsates containing chlorhexidine gluconate and in the distilled water rinsates. Washing with antimicrobial soap was more effective for reducing bacteria on soiled hands than was washing with water or nonantimicrobial soap. However, persistence or growth of bacteria in these rinsates poses health risks.
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Affiliation(s)
- J Pérez-Garza
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Apdo. Postal 124-F, San Nicolás, Nuevo León 66451, México
| | - S García
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Apdo. Postal 124-F, San Nicolás, Nuevo León 66451, México
| | - N Heredia
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Apdo. Postal 124-F, San Nicolás, Nuevo León 66451, México
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12
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Definition of sampling procedures for collective-eating establishments based on the distribution of environmental microbiological contamination on food handlers, utensils and surfaces. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.01.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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