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Guerrero T, Bayas-Rea R, Erazo E, Zapata Mena S. Systematic Review: Nontyphoidal Salmonella in Food from Latin America. Foodborne Pathog Dis 2021; 19:85-103. [PMID: 34668752 DOI: 10.1089/fpd.2020.2925] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
In Latin America, nontyphoidal Salmonella (NTS) is one of the most important etiological agents of foodborne infections; it can survive in soil, water, and food even after processing. Here, we aimed to perform a systematic review by collecting data on the prevalence, serotypes, and antimicrobial resistance (AMR) of NTS isolated from different food products in Latin America, following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. Out of 1766 studies screened, 244 reports from 13 Latin American countries were eligible. Among these, 182 reported NTS prevalence, 87 reported NTS serotypes, and 83 reported serotypes with AMR patterns. The NTS prevalence ranged from 0.005% to 93.3%, regardless of country and food. Meat showed the highest NTS prevalence. Enteritidis, Typhimurium, and Derby were the most frequently observed serotypes in different food products. The serotypes Enteritidis, Typhimurium, and Infantis, isolated from animal products, showed the highest AMR rate. The presence of NTS in fruits and vegetables, which are generally consumed raw or as ready-to-eat food, indicates a high risk of salmonellosis from consuming these foods. Thus, the reduction of this pathogen in the food chain requires a One Health approach, involving good agricultural and manufacturing practices, low antimicrobial use, and proper waste management.
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Affiliation(s)
- Teresa Guerrero
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Rosa Bayas-Rea
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Emilene Erazo
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Sonia Zapata Mena
- Instituto de Microbiología, Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
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Fate of Salmonella Typhimurium and Listeria monocytogenes on Whole Papaya during Storage and Antimicrobial Efficiency of Aqueous Chlorine Dioxide Generated with HCl, Malic Acid or Lactic Acid on Whole Papaya. Foods 2021; 10:foods10081871. [PMID: 34441647 PMCID: PMC8394176 DOI: 10.3390/foods10081871] [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: 05/24/2021] [Revised: 08/02/2021] [Accepted: 08/06/2021] [Indexed: 11/17/2022] Open
Abstract
Papaya-associated foodborne illness outbreaks have been frequently reported worldwide. The goal of this study was to evaluate the behavior of Salmonella Typhimurium and Listeria monocytogenes on whole papaya during storage and sanitizing process. Fresh green papayas were inoculated with approximately 7 log CFU of S. Typhimurium and L. monocytogenes and stored at 21 or 7 °C for 14 days. Bacteria counts were determined on day 0, 1, 7, 10 and 14. Fresh green papayas inoculated with approximately 8 log CFU of the bacteria were treated for 5 min with 2.5, 5 and 10 ppm aqueous chlorine dioxide (ClO2). The ClO2 solutions were generated by mixing sodium chlorite with an acid, which was HCl, lactic acid or malic acid. The detection limit of the enumeration method was 2.40 log CFU per papaya. At the end of storage period, S. Typhimurium and L. monocytogenes grew by 1.88 and 1.24 log CFU on papayas at 21 °C, respectively. Both bacteria maintained their initial population at inoculation on papayas stored at 7 °C. Higher concentrations of ClO2 reduced more bacteria on papaya. 10 ppm ClO2, regardless the acid used to generate the solutions, inactivated S. Typhimurium to undetectable level on papaya. 10 ppm ClO2 generated with HCl, lactic acid and malic acid reduced L. monocytogenes by 4.40, 6.54 and 8.04 log CFU on papaya, respectively. Overall, ClO2 generated with malic acid showed significantly higher bacterial reduction than ClO2 generated with HCl or lactic acid. These results indicate there is a risk of survival and growth for S. Typhimurium and L. monocytogenes on papaya at commercial storage conditions. Aqueous ClO2 generated with malic acid shows effectiveness in inactivating the pathogenic bacteria on papaya.
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Godínez-Oviedo A, Tamplin ML, Bowman JP, Hernández-Iturriaga M. Salmonella entericain Mexico 2000–2017: Epidemiology, Antimicrobial Resistance, and Prevalence in Food. Foodborne Pathog Dis 2020; 17:98-118. [DOI: 10.1089/fpd.2019.2627] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Affiliation(s)
- Angélica Godínez-Oviedo
- Departamento de Investigación y Posgrado de Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México
| | - Mark L. Tamplin
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - John P. Bowman
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - Montserrat Hernández-Iturriaga
- Departamento de Investigación y Posgrado de Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México
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4
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Resistance of Escherichia coli O157:H7 ATCC 35150 to ohmic heating as influenced by growth temperature and sodium chloride concentration in salsa. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Kirkland C, Black E, Forghani F, Pomraning A, Sadowsky MJ, Diez-Gonzalez F. Room Temperature Growth of Salmonella enterica Serovar Saintpaul in Fresh Mexican Salsa. J Food Prot 2019; 82:102-108. [PMID: 30702939 DOI: 10.4315/0362-028x.jfp-18-270] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salsa-associated outbreaks, including the large multistate outbreak in the United States in 2008 caused by jalapeño and serrano peppers contaminated with Salmonella Saintpaul, have raised concerns about salsa as a potential vehicle for transmission. Despite these events, there has been relatively limited research on the potential growth of pathogenic bacteria in salsa. The aim of this study was to characterize the survival and growth of Salmonella, including the outbreak strain of Salmonella Saintpaul (E2003001236), in freshly made salsa and its main ingredients. Chopped tomatoes, jalapeño peppers, cilantro, and onions were tested individually or mixed according to different salsa recipes. Samples were inoculated with five Salmonella serotypes at 3 log CFU/g: Saintpaul (various strains), Typhimurium, Montevideo, Newport, or Enteritidis. Samples were then stored at room temperature (23°C) for up to 12 h or 3 days. The Salmonella Saintpaul levels reached approximately 9 log CFU/g after 2 days in tomato, jalapeño pepper, and cilantro. Growth was slower in onions, reaching 6 log CFU/g by day 3. Salsa recipes, with or without lime juice, supported the growth of Salmonella Saintpaul, and final levels were approximately 7 log CFU/g after 3 days at 23°C. In contrast, the counts of Salmonella Typhimurium, Salmonella Montevideo, Salmonella Newport, and Salmonella Enteritidis increased only 2 log CFU/g after 3 days in any of the salsas. Other Salmonella Saintpaul strains were able to grow in salsas containing 10% lime juice, but their final levels were less than 5 log CFU/g. These findings indicate the enhanced ability of the Salmonella Saintpaul outbreak strain to grow in salsa compared with other Salmonella strains. Recipe modifications including but not limited to adding lime juice (at least 10%) and keeping fresh salsa at room temperature for less than 12 h before consumption are strategies that can help mitigate the growth of Salmonella in salsa.
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Affiliation(s)
| | | | - Fereidoun Forghani
- 2 Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, USA
| | | | - Michael J Sadowsky
- 1 Biotechnology Institute.,4 Department of Soil, Water and Climate, University of Minnesota, St. Paul, Minnesota 55108
| | - Francisco Diez-Gonzalez
- 2 Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, USA
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6
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Rangel-Vargas E, Luna-Rojo AM, Cadena-Ramírez A, Torres-Vitela R, Gómez-Aldapa CA, Villarruel-López A, Téllez-Jurado A, Villagómez-Ibarra JR, Reynoso-Camacho R, Castro-Rosas J. Behavior of 11 Foodborne Bacteria on Whole and Cut Mangoes var. Ataulfo and Kent and Antibacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly onto Mangoes Contaminated with Foodborne Bacteria. J Food Prot 2018; 81:743-753. [PMID: 29620488 DOI: 10.4315/0362-028x.jfp-17-258] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The behavior of foodborne bacteria on whole and cut mangoes and the antibacterial effect of Hibiscus sabdariffa calyx extracts and chemical sanitizers against foodborne bacteria on contaminated mangoes were investigated. Mangoes var. Ataulfo and Kent were used in the study. Mangoes were inoculated with Listeria monocytogenes, Shigella flexneri, Salmonella Typhimurium, Salmonella Typhi, Salmonella Montevideo, Escherichia coli strains (O157:H7, non-O157:H7 Shiga toxin-producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative). The antibacterial effect of five roselle calyx extracts (water, ethanol, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against foodborne bacteria were evaluated on contaminated mangoes. The dry extracts obtained with ethanol, methanol, acetone, and ethyl acetate were analyzed by nuclear magnetic resonance spectroscopy to determine solvent residues. Separately, contaminated whole mangoes were immersed in five hibiscus extracts and in sanitizers for 5 min. All foodborne bacteria attached to mangoes. After 20 days at 25 ± 2°C, all foodborne bacterial strains on whole Ataulfo mangoes had decreased by approximately 2.5 log, and on Kent mangoes by approximately 2 log; at 3 ± 2°C, they had decreased to approximately 1.9 and 1.5 log, respectively, on Ataulfo and Kent. All foodborne bacterial strains grew on cut mangoes at 25 ± 2°C; however, at 3 ± 2°C, bacterial growth was inhibited. Residual solvents were not detected in any of the dry extracts by nuclear magnetic resonance. Acetonic, ethanolic, and methanolic roselle calyx extracts caused a greater reduction in concentration (2 to 2.6 log CFU/g) of all foodborne bacteria on contaminated whole mangoes than the sodium hypochlorite, colloidal silver, and acetic acid. Dry roselle calyx extracts may be a potentially useful addition to disinfection procedures of mangoes.
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Affiliation(s)
- Esmeralda Rangel-Vargas
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, Mexico
| | - Anais M Luna-Rojo
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, Mexico
| | - Arturo Cadena-Ramírez
- 2 Universidad Politécnica de Pachuca, Carretera Pachuca-Ciudad Sahagún Km. 20, Ex-Hacienda de Santa Bárbara, C.P. 43830, Zempoala, Hidalgo, Mexico
| | - Refugio Torres-Vitela
- 3 Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán No. 1421, 44430, Guadalajara, Jalisco, Mexico
| | - Carlos A Gómez-Aldapa
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, Mexico
| | - Angélica Villarruel-López
- 3 Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán No. 1421, 44430, Guadalajara, Jalisco, Mexico
| | - Alejandro Téllez-Jurado
- 2 Universidad Politécnica de Pachuca, Carretera Pachuca-Ciudad Sahagún Km. 20, Ex-Hacienda de Santa Bárbara, C.P. 43830, Zempoala, Hidalgo, Mexico
| | - José R Villagómez-Ibarra
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, Mexico
| | | | - Javier Castro-Rosas
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, Mexico
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7
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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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8
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Gómez-Aldapa C, Torres-Vitela M, Rangel-Vargas E, Villaruel-López A, Santiesteban-López N, Cruz-Gálvez A, Castro-Rosas J. Comparison of the antimicrobial activities of roselle calyx extracts and chemical sanitizers directly onto contaminated cucumbers. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2016.1006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- C.A. Gómez-Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, Mexico
| | - M.R. Torres-Vitela
- Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán No. 1421, 44430, Guadalajara, Jalisco, Mexico
| | - E. Rangel-Vargas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, Mexico
| | - A. Villaruel-López
- Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán No. 1421, 44430, Guadalajara, Jalisco, Mexico
| | - N.A. Santiesteban-López
- Facultad de Administración. Benemérita, Universidad Autónoma de Puebla. Edificio ‘J’ Av. San Claudio y 20 Sur Ciudad Universitaria, Puebla, Mexico
| | - A.M. Cruz-Gálvez
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, Mexico
| | - J. Castro-Rosas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42184, Mineral de la Reforma, Hidalgo, Mexico
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9
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Cabrera-Díaz E, Martínez-Chávez L, Sánchez-Camarena J, Muñiz-Flores JA, Castillo A, Gutiérrez-González P, Arvizu-Medrano SM, González-Aguilar DG, Martínez-Gonzáles NE. Simultaneous and individual quantitative estimation of Salmonella, Shigella and Listeria monocytogenes on inoculated Roma tomatoes (Lycopersicon esculentum var. Pyriforme) and Serrano peppers (Capsicum annuum) using an MPN technique. Food Microbiol 2018. [PMID: 29526213 DOI: 10.1016/j.fm.2018.02.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Simultaneous and individual enumeration of Salmonella, Shigella and Listeria monocytogenes was compared on inoculated Roma tomatoes and Serrano peppers using an Most Probable Number (MPN) technique. Samples consisting of tomatoes (4 units) or peppers (8 units) were individually inoculated with a cocktail of three strains of Salmonella, Shigella or L. monocytogenes, or by simultaneous inoculation of three strains of each pathogen, at low (1.2-1.7 log CFU/sample) and high (2.2-2.7 log CFU/sample) inocula. Samples were analyzed by an MPN technique using universal pre-enrichment (UP) broth at 35 °C for 24 ± 2 h. The UP tubes from each MPN series were transferred to enrichment and plating media following adequate conventional methods for isolating each pathogen. Data were analyzed using multifactorial analysis of variance (p < 0.05) and LSD multiple rang test. There were differences (p < 0.05) in recovery of simultaneous and individual bacteria inoculated (individual > simultaneous), type of bacteria (Salmonella > Shigella and L. monocytogenes), type of sample (UP broth > pepper and tomato), and inoculum level (high > low). The MPN technique was effective for Salmonella on both commodities. Shigella counts were higher on tomatoes compared to peppers, (p < 0.05), and for L. monocytogenes on peppers (p < 0.05).
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Affiliation(s)
- E Cabrera-Díaz
- Universidad de Guadalajara, Centro Universitario de Ciencias Biológicas y Agropecuarias, Departamento de Salud Pública, Camino Ramón Padilla Sánchez 2100, Zapopan, Jalisco, 45200, Mexico
| | - L Martínez-Chávez
- Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamentos de Farmacobiología y Matemáticas, Marcelino García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico
| | - J Sánchez-Camarena
- Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamentos de Farmacobiología y Matemáticas, Marcelino García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico
| | - J A Muñiz-Flores
- Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamentos de Farmacobiología y Matemáticas, Marcelino García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico
| | - A Castillo
- Texas A&M University, Department of Animal Science, 2471 TAMU, College Station, TX, 77845, USA
| | - P Gutiérrez-González
- Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamentos de Farmacobiología y Matemáticas, Marcelino García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico
| | - S M Arvizu-Medrano
- Universidad Autónoma de Querétaro, Facultad de Química, Cerro de las Campanas S/N, Querétaro, 76010, Mexico
| | - D G González-Aguilar
- Universidad de Guadalajara, Centro Universitario de Ciencias Biológicas y Agropecuarias, Departamento de Salud Pública, Camino Ramón Padilla Sánchez 2100, Zapopan, Jalisco, 45200, Mexico
| | - N E Martínez-Gonzáles
- Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamentos de Farmacobiología y Matemáticas, Marcelino García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico.
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10
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Gómez-Aldapa CA, Rangel-Vargas E, Torres-Vitela MR, Villarruel-López A, Acevedo-Sandoval OA, Gordillo-Martínez AJ, Godínez-Oviedo A, Castro-Rosas J. Antibacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly on Green Leaves Contaminated with Foodborne Pathogens. J Food Prot 2018; 81:209-217. [PMID: 29320233 DOI: 10.4315/0362-028x.jfp-17-053] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Leafy greens have been associated with foodborne disease outbreaks in different countries. To decrease microbial contamination of leafy greens, chemical agents are commonly used; however, a number of studies have shown these agents to have limited antimicrobial effect against pathogenic bacteria on vegetables. The objective of this study was to compare the antibacterial effect of Hibiscus sabdariffa calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, acetic acid, and colloidal silver against foodborne bacteria on leafy greens. Thirteen foodborne bacteria were used in the study: Listeria monocytogenes, Shigella flexneri, Salmonella serotypes Typhimurium Typhi, and Montevideo, Staphylococcus aureus, Escherichia coli O157:H7, five E. coli pathotypes (Shiga toxin-producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative), and Vibrio cholerae O1. Each foodborne bacterium was separately inoculated on romaine lettuce, spinach, and coriander leaves. Separately, contaminated leafy greens were immersed in four hibiscus extracts and in sanitizers for 5 min. Next, green leaves were washed with sterile tap water. Separately, each green leaf was placed in a bag that contained 0.1% sterile peptone water and was rubbed for 2 min. Counts were done by plate count using appropriate dilutions (in sterile peptone water) of the bacterial suspensions spread on Trypticase soy agar plates and incubated at 35 ± 2°C for 48 h. Statistically significant differences ( P < 0.05) were calculated with an analysis of variance and Duncan's test. All 13 foodborne bacteria attached to leafy greens. Roselle calyx extracts caused a significantly greater reduction ( P < 0.05) in concentration of all foodborne bacteria on contaminated romaine lettuce, spinach, and coriander than did the sodium hypochlorite, colloidal silver, and acetic acid. Dry roselle calyx extracts may potentially be a useful addition to disinfection procedures for romaine lettuce, spinach, and coriander.
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Affiliation(s)
- Carlos A Gómez-Aldapa
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH), Carretera Pachuca-Tulancingo kilometro 4.5, 42183 Mineral de la Reforma, Hidalgo, México
| | - Esmeralda Rangel-Vargas
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH), Carretera Pachuca-Tulancingo kilometro 4.5, 42183 Mineral de la Reforma, Hidalgo, México
| | - Ma Refugio Torres-Vitela
- 2 Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán no. 1421, 44430, Guadalajara, Jalisco, México; and
| | - Angélica Villarruel-López
- 2 Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán no. 1421, 44430, Guadalajara, Jalisco, México; and
| | - Otilio A Acevedo-Sandoval
- 3 Instituto de Ciencias Agropecuarias, Rancho Universitario, UAEH, Avenida Universidad kilometro 1, Ex Hacienda Aquetzalpa, Apartado Postal no. 32, Tulancingo, Hidalgo, México
| | - Alberto J Gordillo-Martínez
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH), Carretera Pachuca-Tulancingo kilometro 4.5, 42183 Mineral de la Reforma, Hidalgo, México
| | - Angélica Godínez-Oviedo
- 3 Instituto de Ciencias Agropecuarias, Rancho Universitario, UAEH, Avenida Universidad kilometro 1, Ex Hacienda Aquetzalpa, Apartado Postal no. 32, Tulancingo, Hidalgo, México
| | - Javier Castro-Rosas
- 1 Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH), Carretera Pachuca-Tulancingo kilometro 4.5, 42183 Mineral de la Reforma, Hidalgo, México
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11
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Gómez-Aldapa CA, Gutiérrez-Alcántara EJ, Torres-Vitela MR, Rangel-Vargas E, Villarruel-López A, Castro-Rosas J. Prevalence and behavior of multidrug-resistant Salmonella strains on raw whole and cut nopalitos (Opuntia ficus-indica L.) and on nopalitos salads. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4117-4123. [PMID: 28220491 DOI: 10.1002/jsfa.8279] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2015] [Revised: 01/13/2017] [Accepted: 02/17/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The presence of multidrug-resistant Salmonella in vegetables is a significant public health concern. Nopalito is a cactaceous that is commonly consumed either raw or cooked in Mexico and other countries. The presence of antibiotic-resistant Salmonella strains on raw whole nopalitos (RWN, without prickles), raw nopalitos cut into squares (RNCS) and in cooked nopalitos salads (CNS) samples was determined. In addition, the behavior of multidrug-resistant Salmonella isolates on RWN, RNCS and CNS at 25° ± 2 °C and 3° ± 2 °C was investigated. RESULTS One hundred samples of RWN, 100 of RNCS and 100 more of CNS were collected from public markets. Salmonella strains were isolated and identified in 30, 30 and 10% of the samples, respectively. Seventy multidrug-resistant Salmonella strains were isolated from all the nopalitos samples. Multidrug-resistant Salmonella isolates survived at least 15 days on RWN at 25° ± 2 °C or 3° ± 2 °C. Multidrug-resistant Salmonella isolates grew in the RNCS and CNS samples at 25° ± 2 °C. However, at 3° ± 2 °C the bacterial growth was inhibited. CONCLUSION This is the first report about multidrug-resistant Salmonella isolation from raw nopalitos and nopalitos salads. Nopalitos from markets are very likely to be an important factor contributing to the endemicity of multidrug-resistant Salmonella-related gastroenteritis in Mexico. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Carlos A Gómez-Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Eduardo J Gutiérrez-Alcántara
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - M Refugio Torres-Vitela
- Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Guadalajara, Jalisco, México
| | - Esmeralda Rangel-Vargas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Angelica Villarruel-López
- Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Guadalajara, Jalisco, México
| | - Javier Castro-Rosas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
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12
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Gómez‐Aldapa CA, Portillo‐Torres LA, Villagómez‐Ibarra JR, Rangel‐Vargas E, Téllez‐Jurado A, Cruz‐Gálvez AM, Castro‐Rosas J. Survival of foodborne bacteria on strawberries and antibacterial activities of
Hibiscus sabdariffa
extracts and chemical sanitizers on strawberries. J Food Saf 2017. [DOI: 10.1111/jfs.12378] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Carlos A. Gómez‐Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH)Carretera Pachuca‐Tulancingo Km. 4.5, C.P. 42183 Mineral de la Reforma, Hidalgo México
| | - Lizbeth A. Portillo‐Torres
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH)Carretera Pachuca‐Tulancingo Km. 4.5, C.P. 42183 Mineral de la Reforma, Hidalgo México
| | - José R. Villagómez‐Ibarra
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH)Carretera Pachuca‐Tulancingo Km. 4.5, C.P. 42183 Mineral de la Reforma, Hidalgo México
| | - Esmeralda Rangel‐Vargas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH)Carretera Pachuca‐Tulancingo Km. 4.5, C.P. 42183 Mineral de la Reforma, Hidalgo México
| | - Alejandro Téllez‐Jurado
- Universidad Politécnica de PachucaCarretera Pachuca–Cd. Sahagún Km. 20, C.P. 43830, Rancho Luna, Ex‐Hacienda Santa Barbara, Zempoala, Hidalgo Mexico
| | - Andrés M. Cruz‐Gálvez
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH)Carretera Pachuca‐Tulancingo Km. 4.5, C.P. 42183 Mineral de la Reforma, Hidalgo México
- Universidad Politécnica de PachucaCarretera Pachuca–Cd. Sahagún Km. 20, C.P. 43830, Rancho Luna, Ex‐Hacienda Santa Barbara, Zempoala, Hidalgo Mexico
| | - Javier Castro‐Rosas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH)Carretera Pachuca‐Tulancingo Km. 4.5, C.P. 42183 Mineral de la Reforma, Hidalgo México
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13
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Rangel-Vargas E, Gómez-Aldapa CA, Falfan-Cortes RN, Rodríguez-Marín ML, Godínez-Oviedo A, Acevedo-Sandoval OA, Castro-Rosas J. Attachment of 13 Types of Foodborne Bacteria to Jalapeño and Serrano Peppers and Antibacterial Effect of Roselle Calyx Extracts, Sodium Hypochlorite, Colloidal Silver, and Acetic Acid against These Foodborne Bacteria on Peppers. J Food Prot 2017; 80:406-413. [PMID: 28199144 DOI: 10.4315/0362-028x.jfp-16-269] [Citation(s) in RCA: 7] [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
Chili peppers are a very important crop in Mexico. However, these peppers have been associated with Salmonella infection outbreaks in the United States, and Salmonella and diarrheagenic Escherichia coli pathotypes have been isolated from jalapeño and serrano peppers in Mexico. To decrease microbial contamination of fruits and vegetables, chemical agents are commonly used; however, chemical agents used to eliminate pathogenic bacteria on vegetables have a limited antimicrobial effect. Roselle ( Hibiscus sabdariffa ) calyces have been reported to have an antimicrobial effect on pathogenic bacteria. In the present study, the antibacterial effect of four roselle calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against foodborne bacteria was evaluated on contaminated jalapeño and serrano peppers. The 13 types of foodborne bacteria evaluated were Listeria monocytogenes , Shigella flexneri , Salmonella Typhimurium, Salmonella Typhi, Salmonella Montevideo, Staphylococcus aureus , E. coli O157:H7, five E. coli pathotypes (Shiga toxin producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative), and Vibrio cholerae O1. All 13 types attached to both pepper types, with no significant differences in attachment between jalapeño and serrano peppers. Roselle calyx extract treatment resulted in a greater reduction in levels of all foodborne bacteria than did treatment with sodium hypochlorite, colloidal silver, and acetic acid on both pepper types. Roselle calyx extracts may be a useful for disinfection of chili peppers in the field, processing plants, restaurants, and homes.
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Affiliation(s)
- Esmeralda Rangel-Vargas
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42183 Mineral de la Reforma, Hidalgo, México
| | - Carlos A Gómez-Aldapa
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42183 Mineral de la Reforma, Hidalgo, México
| | - Reyna N Falfan-Cortes
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42183 Mineral de la Reforma, Hidalgo, México.,Catedrática CONACyT, Consejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez C.P. 03940, México, D.F. México
| | - María L Rodríguez-Marín
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42183 Mineral de la Reforma, Hidalgo, México.,Catedrática CONACyT, Consejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez C.P. 03940, México, D.F. México
| | - Angélica Godínez-Oviedo
- Instituto de Ciencias Agropecuarias, Rancho Universitario, Universidad Autónoma del Estado de Hidalgo, Avenida Universidad km 1, Ex Hacienda Aquetzalpa, Apartado Postal 32, Tulancingo, Hidalgo, México
| | - Otilio A Acevedo-Sandoval
- Instituto de Ciencias Agropecuarias, Rancho Universitario, Universidad Autónoma del Estado de Hidalgo, Avenida Universidad km 1, Ex Hacienda Aquetzalpa, Apartado Postal 32, Tulancingo, Hidalgo, México
| | - Javier Castro-Rosas
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42183 Mineral de la Reforma, Hidalgo, México
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14
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Rangel-Vargas E, Gutiérrez-Alcántara EJ, Gómez-Aldapa CA, Falfán-Cortés RN, Segovia-Cruz JA, Salas-Rangel LP, Castro-Rosas J. Antibacterial activity of roselle calyx extracts, sodium hypochlorite, colloidal silver and acetic acid against multidrug-resistant salmonella
serotypes isolated from coriander. J Food Saf 2016. [DOI: 10.1111/jfs.12320] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Esmeralda Rangel-Vargas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo; Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42183 Mineral de la Reforma Hidalgo México
| | - Eduardo J. Gutiérrez-Alcántara
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo; Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42183 Mineral de la Reforma Hidalgo México
| | - Carlos A. Gómez-Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo; Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42183 Mineral de la Reforma Hidalgo México
| | - Reyna N. Falfán-Cortés
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo; Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42183 Mineral de la Reforma Hidalgo México
- Catedrática CONACyT, Consejo Nacional de Ciencia y Tecnología; Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez C.P. 03940 México, D.F México
| | - Jesús A. Segovia-Cruz
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo; Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42183 Mineral de la Reforma Hidalgo México
| | - Laura P. Salas-Rangel
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas-IPN; Prolongación Carpio y Plan de Ayala S/N, Col. Casco de Santo Tomas México D.F 11340 México
| | - Javier Castro-Rosas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo; Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42183 Mineral de la Reforma Hidalgo México
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15
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Gutiérrez-Alcántara E, Rangel-Vargas E, Gómez-Aldapa C, Falfan-Cortes R, Rodríguez-Marín M, Godínez-Oviedo A, Cortes-López H, Castro-Rosas J. Antibacterial effect of roselle extracts (Hibiscus sabadariffa
), sodium hypochlorite and acetic acid against multidrug-resistant Salmonella
strains isolated from tomatoes. Lett Appl Microbiol 2016; 62:177-84. [DOI: 10.1111/lam.12528] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 11/18/2015] [Accepted: 11/19/2015] [Indexed: 11/29/2022]
Affiliation(s)
- E.J. Gutiérrez-Alcántara
- Área Académica de Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo (UAEH); Mineral de la Reforma; Hidalgo Mexico
| | - E. Rangel-Vargas
- Área Académica de Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo (UAEH); Mineral de la Reforma; Hidalgo Mexico
| | - C.A. Gómez-Aldapa
- Área Académica de Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo (UAEH); Mineral de la Reforma; Hidalgo Mexico
| | - R.N. Falfan-Cortes
- Área Académica de Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo (UAEH); Mineral de la Reforma; Hidalgo Mexico
- Catedrática CONACyT; Consejo Nacional de Ciencia y Tecnología; Av. Insurgentes Sur 1582; Col. Crédito Constructor, Del. Benito Juárez C.P. 03940; México D.F. México
| | - M.L. Rodríguez-Marín
- Área Académica de Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo (UAEH); Mineral de la Reforma; Hidalgo Mexico
- Catedrática CONACyT; Consejo Nacional de Ciencia y Tecnología; Av. Insurgentes Sur 1582; Col. Crédito Constructor, Del. Benito Juárez C.P. 03940; México D.F. México
| | - A. Godínez-Oviedo
- Área Académica de Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo (UAEH); Mineral de la Reforma; Hidalgo Mexico
| | - H. Cortes-López
- Área Académica de Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo (UAEH); Mineral de la Reforma; Hidalgo Mexico
| | - J. Castro-Rosas
- Área Académica de Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo (UAEH); Mineral de la Reforma; Hidalgo Mexico
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16
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Gutiérrez-Alcántara EJ, Gómez-Aldapa CA, Román-Gutiérrez AD, Rangel-Vargas E, González-Olivares LG, Castro-Rosas J. Antimicrobial Activity of Roselle Hibiscus Sabdariffa
Calyx Extracts on Culture Media and Carrots Against Multidrug-Resistant Salmonella
Strains Isolated from Raw Carrots. J Food Saf 2016. [DOI: 10.1111/jfs.12259] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eduardo J. Gutiérrez-Alcántara
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH); Hidalgo Mexico
- Student in Environmental Science Program, Área Académica de Química; Instituto de Ciencias Básica e Ingeniería, UAEH; Hidalgo México
| | - Carlos A. Gómez-Aldapa
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH); Hidalgo Mexico
| | - Alma D. Román-Gutiérrez
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH); Hidalgo Mexico
| | - Esmeralda Rangel-Vargas
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH); Hidalgo Mexico
| | - Luis G. González-Olivares
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH); Hidalgo Mexico
| | - Javier Castro-Rosas
- Área Académica de Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo (UAEH); Hidalgo Mexico
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17
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Balaguero AN, Sreedharan A, Schneider KR. Effect of overhead spray and brush roller treatment on the survival of Pectobacterium and Salmonella on tomato surfaces. J Food Prot 2015; 78:51-6. [PMID: 25581177 DOI: 10.4315/0362-028x.jfp-14-254] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Overhead spray and brush roller (OSBR) treatment has been shown to remove significantly more Salmonella from tomato surfaces than flume treatment. However, OSBR is not widely used in tomato packing facilities compared with other commodities, and little is known about whether brushing causes microabrasions or other physical damage. Bacteria such as Pectobacterium, a soft rot-producing plant pathogen, and Salmonella, a human pathogen, show increased survival and growth on damaged tomato surfaces. This study evaluated whether OSBR treatment had a negative effect on the safety and/or marketability of tomatoes by examining its effect on Pectobacterium and Salmonella survival. Pectobacterium survival was evaluated on inoculated tomatoes that were OSBR treated with water or sanitizer (100 ppm of NaOCl, 5 ppm of ClO2, or 80 ppm of peracetic acid). A 15-s OSBR treatment using water or sanitizer achieved a 3-log CFU/ml reduction in Pectobacterium levels. Survival of Pectobacterium and Salmonella on OSBR-treated, untreated, and puncture-wounded tomatoes stored at 25°C and 75 to 85 % relative humidity for 7 days was also assessed. Both Pectobacterium and Salmonella populations declined rapidly on OSBR-treated and untreated tomatoes, indicating that brushing does not damage tomato fruit to the extent of promoting better pathogen survival. In contrast, the survival of both organisms was significantly (P ≤ 0.05) higher on artificially wounded fruit. These results indicate that OSBR treatment does not increase the survival and growth of Pectobacterium or Salmonella on tomato surfaces and that it is effective in reducing Pectobacterium levels on the surface of inoculated tomatoes. These results suggest that, if used properly, an OSBR system in packinghouses is effective in removing surface contamination and does not affect tomato quality or safety.
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Affiliation(s)
- Alina N Balaguero
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, 359 FSHN Building, Newell Drive, Gainesville, Florida 32611, USA; Arnet Pharmaceutical, 2525 Davie Road, Building 330, Davie, FL 33317, USA
| | - Aswathy Sreedharan
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, 359 FSHN Building, Newell Drive, Gainesville, Florida 32611, USA.
| | - Keith R Schneider
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, 359 FSHN Building, Newell Drive, Gainesville, Florida 32611, USA
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18
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Avila-Vega DE, Alvarez-Mayorga B, Arvizu-Medrano SM, Pacheco-Aguilar R, Martínez-Peniche R, Hernández-Iturriaga M. Microbiological profile and incidence of Salmonella and Listeria monocytogenes on hydroponic bell peppers and greenhouse cultivation environment. J Food Prot 2014; 77:1904-10. [PMID: 25364924 DOI: 10.4315/0362-028x.jfp-13-563] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to generate information regarding the microbiological profile, including Salmonella and Listeria monocytogenes incidence, of hydroponically grown bell peppers and materials associated with their production in greenhouses located in Mexico. Samples of coconut fiber (24), knives (30), drippers (20), conveyor belts (161), pepper transportation wagons (30), air (178), water (16), nutrient solution for plant irrigation (78), and bell pepper fruits (528) were collected during one cycle of production (2009 to 2010) for the quantification of microbial indicators (aerobic plate counts [APC], molds, coliforms, and Escherichia coli) and the detection of Salmonella and L. monocytogenes. With regard to surfaces (conveyor belts and wagons) and utensils (knives and drippers), the APC, coliform, and mold counts ranged from 3.0 to 6.0, from 1.4 to 6.3, and from 3.6 to 5.2 log CFU/100 cm(2) or per utensil, respectively. The air in the greenhouse contained low median levels of APC (1.2 to 1.4 log CFU/100 liters) and molds (2.2 to 2.5 log CFU/100 liters). The median content of APC and coliforms in water were 0.5 log CFU/ml and 0.3 log MPN/100 ml, respectively. The median content of coliforms in nutrient solution ranged from 1.8 to 2.4 log MPN/100 ml, and E. coli was detected in 18 samples (range, <0.3 to 1.2 log MPN/100 ml). On bell pepper analyzed during the study, populations (median) of APC, coliforms, and molds were 5.4, 3.6, and 5.8 log CFU per fruit, respectively; E. coli was detected in 5.1% of the samples (range, 0.23 to 1.4 log MPN per fruit). Salmonella was isolated from only one sample (1.6%) of conveyor belt located at the packing area and in four bell pepper samples (3%). L. monocytogenes was not detected. This information could help producers to establish effective control measures to prevent the presence of foodborne pathogens in bell peppers based on a scientific approach.
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Affiliation(s)
- Dulce E Avila-Vega
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Cerro de las Campanas s/n, Col. Las Campanas, C.P. 76010, Querétaro, Qro., México
| | - Beatriz Alvarez-Mayorga
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Cerro de las Campanas s/n, Col. Las Campanas, C.P. 76010, Querétaro, Qro., México
| | - Sofía M Arvizu-Medrano
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Cerro de las Campanas s/n, Col. Las Campanas, C.P. 76010, Querétaro, Qro., México
| | - Ramiro Pacheco-Aguilar
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Cerro de las Campanas s/n, Col. Las Campanas, C.P. 76010, Querétaro, Qro., México
| | - Ramón Martínez-Peniche
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Cerro de las Campanas s/n, Col. Las Campanas, C.P. 76010, Querétaro, Qro., México
| | - Montserrat Hernández-Iturriaga
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. Cerro de las Campanas s/n, Col. Las Campanas, C.P. 76010, Querétaro, Qro., México.
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Mathews SL, Smith RB, Matthysse AG. A comparison of the retention of pathogenic Escherichia coli O157 by sprouts, leaves and fruits. Microb Biotechnol 2014; 7:570-9. [PMID: 25351040 PMCID: PMC4265075 DOI: 10.1111/1751-7915.12165] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2014] [Revised: 07/31/2014] [Accepted: 08/11/2014] [Indexed: 11/30/2022] Open
Abstract
The retention (binding to or association with the plant) of Escherichia coli by cut leaves and fruits after vigorous water washing was compared with that by sprouts. Retention by fruits and leaves was similar but differed from retention by sprouts in rate, effect of wounding and requirement for poly-β,1-6-N-acetyl-D-glucosamine. Escherichia coli was retained by cut ends of lettuce leaves within 5 min while more than 1 h was required for retention by the intact epidermis of leaves and fruits, and more than 1 day for sprouts. Retention after 5 min at the cut leaf edge was specific for E. coli and was not shown by the plant-associated bacteria Agrobacterium tumefaciens and Sinorhizobium meliloti. Escherichia coli was retained by lettuce, spinach, alfalfa, bean, tomato, Arabidopsis thaliana, cucumber, and pepper leaves and fruits faster than by sprouts. Wounding of leaves and fruits but not sprouts increased bacterial retention. Mutations in the exopolysaccharide synthesis genes yhjN and wcaD reduced the numbers of bacteria retained. PgaC mutants were retained by cut leaves and fruits but not by sprouts. There was no significant difference in the retention of an O157 and a K12 strain by fruits or leaves. However, retention by sprouts of O157 strains was significantly greater than K12 strains. These findings suggest that there are differences in the mechanisms of E coli retention among sprouts, and leaves and fruits.
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Affiliation(s)
| | - Rachel B Smith
- Department of Biology, University of North CarolinaChapel Hill, NC, 27599-3280, USA
| | - Ann G Matthysse
- Department of Biology, University of North CarolinaChapel Hill, NC, 27599-3280, USA
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Gómez-Aldapa CA, Rangel-Vargas E, Bautista-De León H, Castro-Rosas J. Presence of non-O157 Shiga toxin-producing Escherichia coli, enterotoxigenic E. coli, enteropathogenic E. coli and Salmonella in fresh beetroot (Beta vulgaris L.) juice from public markets in Mexico. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2705-2711. [PMID: 24676688 DOI: 10.1002/jsfa.6614] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2013] [Revised: 01/03/2014] [Accepted: 02/09/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Unpasteurized juice has been associated with foodborne illness outbreaks for many years. Beetroot is a vegetable grown all over the world in temperate areas. In Mexico beetroot is consumed cooked in salads or raw as fresh unpasteurized juices. No data about the microbiological quality or safety of unpasteurized beetroot juices are available. Indicator bacteria, diarrheagenic Escherichia coli pathotypes (DEP) and Salmonella frequencies were determined for fresh unpasteurized beetroot juice from restaurants. RESULTS One hundred unpasteurized beetroot juice samples were collected from public markets in Pachuca, Mexico. Frequencies in these samples were 100%, 75%, 53%, 9% and 4% of positive samples, for coliform bacteria, fecal coliforms, E. coli, DEP and Salmonella, respectively. Identified DEP included enterotoxigenic E. coli (ETEC), enteropathogenic E. coli (EPEC) and non-O157 Shiga toxin-producing E. coli (STEC). Identified Salmonella serotypes included Typhimurium and Enteritidis. CONCLUSION This is the first report of microbiological quality and atypical EPEC, ETEC, non-O157 STEC and Salmonella isolation from fresh raw beetroot juice in Mexico. Fresh raw beetroot juice from markets is very probably an important factor contributing to the endemicity of atypical EPEC, ETEC, non-O157 STEC and Salmonella-related gastroenteritis in Mexico.
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Affiliation(s)
- Carlos A Gómez-Aldapa
- Centro de Investigaciones Químicas. Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Centro Universitario, Mineral de la Reforma, Hidalgo, CP 42183, México
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Gómez-Aldapa CA, Rangel-Vargas E, Castro-Rosas J. Frequency and correlation of some enteric indicator bacteria and Salmonella in ready-to-eat raw vegetable salads from Mexican restaurants. J Food Sci 2014; 78:M1201-7. [PMID: 23957408 DOI: 10.1111/1750-3841.12182] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2012] [Accepted: 05/09/2013] [Indexed: 11/28/2022]
Abstract
Data about Salmonella presence in ready-to-eat raw vegetable salads (REVS) consumed in restaurants or sold as REVS in México is not available. The objective of the study was to measure the frequency of coliform bacteria (CB), fecal coliform (FC), Escherichia coli, and Salmonella in REVS from different types of restaurants and determine the correlations of CB, FC, and E. coli versus Salmonella from frequencies and concentration data. The REVS were purchased from 3 types of restaurants: national chain restaurants (A1 , A2 ); local restaurants (B1 , B2 ); and small restaurants in local markets (C1 , C2 , C3 ). Two restaurants for each A and B, and 3 for C, were included. Forty REVS were purchased at each A and B restaurant, and 20 at each C restaurant. CB were tested by plate count using violet red bile agar, FC and E. coli were detected by the most probable number method and E. coli confirmed using IMViC test; conventional method of culture was used for Salmonella. Of 220 analyzed samples, 100% had CB, 95.5% had FC, 83.2% had E. coli, and 6.8% had Salmonella. E. coli frequency was equal to or exceeded 75% in all the cases: 75% (A1 , C1 , C2 ), 80% (B2 ), 85% (B1 , C3 ), and 100% (A2 ). Salmonella frequency was equal to or exceeded 2.5% in all cases: 2.5% (A1 ), 5% (B2 , C2 ), 7.5% (B1 ), and 10% (A2 , C1 , C3 ). No correlation was observed between FC or E. coli versus Salmonella in the analyzed salads. All the tested salads were of poor quality microbiologically, and microbiological quality did not differ between the restaurants types.
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Affiliation(s)
- Carlos A Gómez-Aldapa
- Centro de Investigaciones Químicas. Instituto de Ciencias Básicas e Ingeniería, Univ. Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carretera Pachuca-Tulancingo Km. 4.5, 42183 Mineral de la Reforma, Hidalgo, Mexico
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Gómez-Aldapa CA, Rangel-Vargas E, Gordillo-Martínez AJ, Castro-Rosas J. Behavior of shiga toxin-producing Escherichia coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on whole and sliced jalapeño and serrano peppers. Food Microbiol 2014; 40:75-80. [PMID: 24549200 DOI: 10.1016/j.fm.2014.01.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2013] [Revised: 01/05/2014] [Accepted: 01/07/2014] [Indexed: 11/16/2022]
Abstract
The behavior of enterotoxigenic Escherichia coli (ETEC), enteropathogenic E. coli (EPEC), enteroinvasive E. coli (EIEC) and non-O157 shiga toxin-producing E. coli (non-O157-STEC) on whole and slices of jalapeño and serrano peppers as well as in blended sauce at 25 ± 2 °C and 3 ± 2 °C was investigated. Chili peppers were collected from markets of Pachuca city, Hidalgo, Mexico. On whole serrano and jalapeño stored at 25 ± 2 °C or 3 ± 2 °C, no growth was observed for EPEC, ETEC, EIEC and non-O157-STEC rifampicin resistant strains. After twelve days at 25 ± 2 °C, on serrano peppers all diarrheagenic E. coli pathotypes (DEP) strains had decreased by a total of approximately 3.7 log, whereas on jalapeño peppers the strains had decreased by approximately 2.8 log, and at 3 ± 2 °C they decreased to approximately 2.5 and 2.2 log respectively, on serrano and jalapeño. All E. coli pathotypes grew onto sliced chili peppers and in blended sauce: after 24 h at 25 ± 2 °C, all pathotypes had grown to approximately 3 and 4 log CFU on pepper slices and sauce, respectively. At 3 ± 2 °C the bacterial growth was inhibited.
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Affiliation(s)
- Carlos A Gómez-Aldapa
- Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo. C.P. 42183, Mexico
| | - Esmeralda Rangel-Vargas
- Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo. C.P. 42183, Mexico
| | - Alberto J Gordillo-Martínez
- Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo. C.P. 42183, Mexico
| | - Javier Castro-Rosas
- Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hgo. C.P. 42183, Mexico.
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Gómez-Aldapa CA, Rangel-Vargas E, Cruz Gálvez AM, Román-Gutiérrez AD, Castro-Rosas J. Presence of coliform bacteria, fecal coliforms, Escherichia coli and Salmonella on corn tortillas in central Mexico. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.035] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Cruz-Galvez AM, Gómez-Aldapa CA, Villagómez-Ibarra JR, Chavarría-Hernández N, Rodríguez-Baños J, Rangel-Vargas E, Castro-Rosas J. Antibacterial effect against foodborne bacteria of plants used in traditional medicine in central Mexico: Studies in vitro and in raw beef. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.12.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Bautista-De León H, Gómez-Aldapa C, Rangel-Vargas E, Vázquez-Barrios E, Castro-Rosas J. Frequency of indicator bacteria, Salmonella
and diarrhoeagenic Escherichia coli
pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants. Lett Appl Microbiol 2013; 56:414-20. [DOI: 10.1111/lam.12063] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2012] [Revised: 02/12/2013] [Accepted: 02/24/2013] [Indexed: 11/28/2022]
Affiliation(s)
- H. Bautista-De León
- Centro de Investigaciones Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo; Mineral de la Reforma Hidalgo Mexico
| | - C.A. Gómez-Aldapa
- Centro de Investigaciones Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo; Mineral de la Reforma Hidalgo Mexico
| | - E. Rangel-Vargas
- Centro de Investigaciones Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo; Mineral de la Reforma Hidalgo Mexico
| | - E. Vázquez-Barrios
- Facultad de Química; Laboratorio de Alimentos; Universidad Autónoma de Querétaro; Querétaro Mexico
| | - J. Castro-Rosas
- Centro de Investigaciones Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo; Mineral de la Reforma Hidalgo Mexico
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Torres-Vitela M, Gómez Aldapa C, Cerna-Cortes J, Villarruel-López A, Rangel-Vargas E, Castro-Rosas J. Presence of indicator bacteria, diarrhoeagenic Escherichia coli
pathotypes and Salmonella
in fresh carrot juice from Mexican restaurants. Lett Appl Microbiol 2013. [DOI: 10.1111/lam.12030] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- M.D.R. Torres-Vitela
- Laboratorio de Microbiología Sanitaria; Centro Universitario de Ciencias Exactas e Ingenierías; Universidad de Guadalajara; Guadalajara México
| | - C.A. Gómez Aldapa
- Centro de Investigaciones Químicas; Instituto de Ciencias Básicas e Ingeniería; Universidad Autónoma del Estado de Hidalgo; Mineral de la Reforma México
| | - J.F. Cerna-Cortes
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas-IPN; Prolongación Carpio y Plan de Ayala S/N; México D.F México
| | - A. Villarruel-López
- Laboratorio de Microbiología Sanitaria; Centro Universitario de Ciencias Exactas e Ingenierías; Universidad de Guadalajara; Guadalajara México
| | - E. Rangel-Vargas
- Centro de Investigaciones Químicas; Instituto de Ciencias Básicas e Ingeniería; Universidad Autónoma del Estado de Hidalgo; Mineral de la Reforma México
| | - J. Castro-Rosas
- Centro de Investigaciones Químicas; Instituto de Ciencias Básicas e Ingeniería; Universidad Autónoma del Estado de Hidalgo; Mineral de la Reforma México
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Cerna-Cortes JF, Gómez-Aldapa CA, Rangel-Vargas E, Torres-Vitela MDR, Villarruel-López A, Castro-Rosas J. Presence of some indicator bacteria and diarrheagenic E. coli pathotypes on jalapeño and serrano peppers from popular markets in Pachuca City, Mexico. Food Microbiol 2012; 32:444-7. [DOI: 10.1016/j.fm.2012.07.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Revised: 07/18/2012] [Accepted: 07/27/2012] [Indexed: 11/24/2022]
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Pao S, Long W, Kim C, Rafie AR. SalmonellaPopulation Rebound and Its Prevention on Spray Washed and Non-washed Jalapeño Peppers and Roma Tomatoes in Humid Storage. Foodborne Pathog Dis 2012; 9:361-6. [DOI: 10.1089/fpd.2011.1051] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Steven Pao
- Agricultural Research Station, Virginia State University, Petersburg, Virginia
| | - Wilbert Long
- Agricultural Research Station, Virginia State University, Petersburg, Virginia
- Environmental Science Program, Arkansas State University, Jonesboro, Arkansas
| | - Chyer Kim
- Agricultural Research Station, Virginia State University, Petersburg, Virginia
| | - A. Reza Rafie
- Cooperative Extension, Virginia State University, Petersburg, Virginia
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Castro-Rosas J, Cerna-Cortés JF, Méndez-Reyes E, Lopez-Hernandez D, Gómez-Aldapa CA, Estrada-Garcia T. Presence of faecal coliforms, Escherichia coli and diarrheagenic E. coli pathotypes in ready-to-eat salads, from an area where crops are irrigated with untreated sewage water. Int J Food Microbiol 2012; 156:176-80. [PMID: 22507628 DOI: 10.1016/j.ijfoodmicro.2012.03.025] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2011] [Revised: 03/22/2012] [Accepted: 03/22/2012] [Indexed: 11/26/2022]
Abstract
Consumption of ready-to-eat (RTE) salads has increased worldwide. Consequently, the number of outbreaks caused by food-borne pathogens, including diarrheagenic E. coli pathotypes (DEPs), associated with the consumption of RTE-salads has increased. DEPs include enterotoxigenic (ETEC), typical and atypical enteropathogenic (tEPEC, aEPEC), enteroinvasive (EIEC), enteroaggregative (EAEC), diffuse adherent (DAEC) and Shiga toxin-producing (STEC) E. coli. In less-developed areas of the world, fresh crops continue to be irrigated with untreated sewage water. The aims of this study were to evaluate the microbiological quality and prevalence of DEPs in RTE-salads of raw vegetables, purchased from restaurants at Pachuca-City, Hidalgo, Mexico, where most locally consumed vegetables are irrigated with untreated sewage water. A total of 130 salads were purchased from restaurants of three categories: A) national chain restaurants and B) local restaurants, both with the H distinctive (a recognition that the Secretary of Tourism grants to restaurants that manage supplies with high levels of hygiene); and C) local small inexpensive restaurants without H distinctive. A total of 6 restaurants were included, 2 per category (A(1-2), B(1-2), C(1-2)). Each sample was tested for the presence of faecal coliforms (FC) and E. coli by standard procedures. E. coli strains were further characterized for the presence of DEPs loci by two multiplex polymerase chain reactions. Among the 130 salad samples 99% (129) were contaminated with FC; 85% (110/129) harboured E. coli and 7% (8/110) DEPs. The amount of positive salad samples for FC and E. coli was similar between restaurants and categories. The FC mean (571 FC/g) of all samples was significantly higher (p<0.001) than the E. coli mean (63 E. coli/g). A weak correlation of 7.7% (r(2)=0.077, p=0.003) between median FC and E. coli MPN (most probable number) per sample was found. Of the 8 salad samples contaminated with DEPs, 2 were spinach salads from restaurant A(2) and 3 were (Mixed salad) samples from each C restaurant. Three samples harboured non-O157 STEC strains, 2 EIEC, 1 ETEC and 2 samples had non-O157 STEC and EIEC strains, simultaneously. A significant difference (p=0.008) between the prevalence of E. coli vs. DEPs was observed. Independently of the restaurants' overall hygienic status, most RTE-salads had a poor microbiological quality and some harboured DEPs that have been associated with illness in Mexico. Health authorities should focus on implementing DEPs screening in raw vegetables and enforcing the legislation that forbids irrigation with untreated sewage water of both root and leafy vegetables.
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Affiliation(s)
- Javier Castro-Rosas
- Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Centro Universitario, Carretera Pachuca-Tulancingo km 4.5, Mineral de la Reforma, Hidalgo, C.P. 42183, México
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Huff K, Boyer R, Denbow C, O'Keefe S, Williams R. Effect of storage temperature on survival and growth of foodborne pathogens on whole, damaged, and internally inoculated jalapeños (Capsicum annuum var. annuum). J Food Prot 2012; 75:382-8. [PMID: 22289602 DOI: 10.4315/0362-028x.jfp-11-304] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
There is a lack of general knowledge regarding the behavior of foodborne pathogenic bacteria associated with jalapeño peppers. The survival and growth behaviors of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica on the interior and exterior of jalapeño peppers were determined under different storage conditions. Jalapeños were inoculated with a five-strain cocktail of L. monocytogenes, E. coli O157:H7, or S. enterica on the intact external surface, injured external surface, or intact internal cavity of jalapeño peppers and held at 7 or 12°C for a period of 14 days. Populations of each pathogen were determined at 0, 1, 2, 5, 7 10, and 14 days throughout storage. The uninjured, intact external surface of jalapeño peppers did not support growth of the pathogens tested under both storage conditions, with the exception of L. monocytogenes at 12°C. Populations of E. coli and S. enterica declined on the external injured surface of peppers at 7°C, but populations of L. monocytogenes remained consistent throughout the length of storage. At 12°C, L. monocytogenes and S. enterica populations increased throughout storage, and E. coli populations remained unchanged on injured surfaces. The uninjured internal cavity of the jalapeño supported growth of all pathogens at 12°C. Overall, L. monocytogenes was the microorganism most capable of growth and survival in association with jalapeño peppers for the scenarios tested. Results emphasize the importance of jalapeño pepper quality and proper storage conditions in preventing or reducing pathogen survival and growth.
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Affiliation(s)
- Karleigh Huff
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
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