Investigation of Microbial Contamination Level during Production of Baby Leafy Vegetables

Mitigation strategies to prevent microbial contamination of crops are lacking. We tested the hypothesis that induction of plant systemic resistance by biological (ISR) and chemical (SAR) elicitors reduces endophytic colonization of leaves by Salmonella enterica serovars Senftenberg and Typhimurium. S . Senftenberg had greater endophytic fitness than S . Typhimurium in basil and lettuce. The apoplastic population sizes of serovars Senftenberg and Typhimurium in basil and lettuce, respectively, were significantly reduced approximately 10- to 100-fold by root treatment with microbial inducers of systemic resistance compared with the H 2 O treatment. Rhodotorula glutinis effected the lowest population increase of S . Typhimurium in lettuce (120-fold) and S . Senftenberg in basil leaves (60-fold) compared with the H 2 O treatment over 10 days post-inoculation. Trichoderma harzianum and Pichia guilliermondii did not have any significant effect on S . Senftenberg in the basil apoplast. The chemical elicitors acidobenzolar-S-methyl and DL-β-amino-butyric acid inhibited S . Typhimurium multiplication in the lettuce apoplast 10- and 2-fold, respectively, compared with H 2 O-treated plants. All ISR and SAR inducers applied to lettuce roots in this study increased leaf expression of the defense gene PR1 , as did Salmonella apoplastic colonization in H 2 O-treated lettuce plants. Remarkably, both acidobenzolar-S-methyl- and R. glutinis -upregulation of PR1 was repressed by the presence of Salmonella in the leaves. However, enhanced PR1 expression was sustained longer and at greater levels upon elicitor treatment than by Salmonella induction alone. These results serve as proof of concept that priming of plant immunity may provide an intrinsic hurdle against the endophytic establishment of enteric pathogens in leafy vegetables. Importance Fruit and vegetables consumed raw have become an important vehicle of foodborne illness despite a continuous effort to improve their microbial safety. Salmonella enterica has caused numerous recalls and outbreaks of infection associated with contaminated leafy vegetables. Evidence is increasing that enteric pathogens can reach the leaf apoplast where they confront plant innate immunity. Plants may be triggered for induction of their defense signaling pathways by exposure to chemical or microbial elicitors. This priming for recognition of microbes by plant defense pathways has been used to inhibit plant pathogens and limit disease. Given that current mitigation strategies are insufficient in preventing microbial contamination of produce and associated outbreaks, we investigated the effect of plant induced resistance on S. enterica colonization of the lettuce and basil leaf apoplast in order to gain a proof of concept for the use of such an intrinsic approach to inhibit human pathogens in leafy vegetables.

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Evaluation of Bacterial Contamination on Prehospital Ambulances Before and After Disinfection

Prehospital and Disaster Medicine ◽

10.1017/s1049023x1800095x ◽

2018 ◽

Vol 33 (6) ◽

pp. 602-606

Author(s):

Roohollah Farhadloo ◽

Jalil Goodarzi Far ◽

Mohammad Reza Azadeh ◽

Saeed Shams ◽

Mohammad Parvaresh-Masoud

Keyword(s):

Nosocomial Infections ◽

Bacterial Contamination ◽

Microbial Contamination ◽

Contamination Level ◽

Publication Type ◽

Bacterial Agent ◽

Before And After ◽

Quasi Experimental ◽

Effective Role ◽

Major Factors

AbstractBackgroundThe contamination of the environment, ambulance equipment, and staff hands consequently are major factors which create nosocomial infections in emergency patients. The contamination of equipment and devices plays an important role in nosocomial infections.ObjectivesThe aim of this study was to determine the effectiveness of a disinfectant on the rate of microbial contamination of ambulances in Qom Emergency Medical Services (EMS), Qom, Iran.MethodsThis is a quasi-experimental study with a before-after design in order to determine microbial contaminations at the rear and front cabin of ambulances, as well as medical equipment being utilized in Qom EMS. Saya sept-HP-2% solution was used for disinfection. Bacteriological standard methods were used to identify the contaminations.ResultsThe contamination rates before and after use of disinfection solution were 52% and eight percent, respectively. Coagulase-negative staphylococci were the most commonly isolated bacterial agent from the equipment (53%). In all equipment, the contamination level has shown a significant reduction after applying disinfectant.Conclusions:In spite of the fact that the rate of infection from ambulance equipment is high, the results showed that the use of the suitable disinfectant had an effective role in the reduction of bacteria.FarhadlooR, Goodarzi FarJ, AzadehMR, ShamsS, Parvaresh-MasoudM.Evaluation of bacterial contamination on prehospital ambulances before and after disinfection. Prehosp Disaster Med. 2018;33(6):602–606.

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Reduction of Microbe Contamination through Steaming Process to Cocoa Beans Using Steaming Chamber

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v30i1.197 ◽

2014 ◽

Vol 30 (1) ◽

Author(s):

Hendy Firmanto

Keyword(s):

Microbial Contamination ◽

Microbial Population ◽

Plate Count ◽

Cocoa Bean ◽

Contamination Level ◽

Cocoa Beans ◽

Total Plate Count ◽

Microbial Analysis ◽

Plate Count Method ◽

Nutrient Changes

Dry cocoa bean quality is also determined by its microbe contamination level. Steaming process for dried cocoa beans as a pretreatment process was selected because of less effect on organic compound inside the dried cocoa bean. This experiment aim was to study microbial contamination level of cocoa beans using steaming process, determining its microbial population and evaluate its chemical changes. Experiment was carried out in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute. Cocoa beans for the experiment were lots collected from four farms in Jayapura, Papua with different microbial contamination level for each lot. Results of this experiment showed that optimum steaming process was 15 minutes at 100 O C with 10 minutes preheating time. Microbial analysis result of the four lots after complete steaming process by total plate count method showed the same result (<3.0 x 103 cfu). Most of the decrease in microbial contaminant appeared in the plate was 73.5% of Staphylococcus aureusand 0.058% of Penicilliumsp. Bean acidity (pH) after steaming increased (4.76 to 4.80) and free fatty acid increased (1.81% to 1.96%) while carbohydrate content decreased (17.5% to 15.9%) and as well as protein content (12.6% into 11.7%). Key words: cocoa bean, steaming process, microbe reduction, nutrient changes

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Consumption of Traditional Leafy Vegetables (Amaranthus hybridus) and Risk of its Microbial Contamination in Daloa Town (Côte d’Ivoire)

Annual Research & Review in Biology ◽

10.9734/arrb/2019/v33i330121 ◽

2019 ◽

pp. 1-14

Author(s):

Kouassi Kouassi Clément ◽

Attien Yao Paul ◽

Coulibaly Bakary ◽

Diomandé Siriki ◽

Benie Comoé Koffi Donatien ◽

...

Keyword(s):

Cote D'ivoire ◽

Microbial Contamination ◽

Côte D’Ivoire ◽

Poultry Manure ◽

Female Gender ◽

Leafy Vegetables ◽

Human Consumption ◽

Cote D’Ivoire ◽

Côte D'ivoire ◽

Yeasts And Molds

Aim: It consisted to identify the different species of traditional leafy vegetables consumed, to follow the technical process of production and to specifically evaluate the risk of microbial contamination of Amaranth from urban production in Daloa. Study Design: This study focuses on the consumption of traditional leafy vegetables. Place and Duration of Study: University of Jean Lorougnon Guédé of Daloa, Côte d’Ivoire, Laboratory of Biochemistry and Microbiology, UFR Agroforestry, BP 150 Daloa, between November 2018 and April 2019. Methodology: On the study site, three planks of amaranth leave constituted a study block (sample). A total of 18 samples were analyzed. Then, mature Amaranth, ready for sale and then consumed, were subjected to microbiological characterization according to the standards. Results: There are seven main species of leafy vegetables consumed by Daloa populations and Amaranth is one of the most widely consumed leaves. The monitoring of production of these vegetables revealed that many of the actors were adults (> 30 years old), dominated by the female gender (63 %) and illiterate (70 %). The inputs were poultry manure, a mixture of dung and beef purse. In addition, the technical production routes were empirical. Microbiological analyzes of Amaranth leaf from selected areas showed a high level of bacterial contamination. Including indicator of general pollution like mesophilic aerobic germs, yeasts and molds, enterobacteria and indicator of fecal origin were isolated. It has been noticed the presence of pathogenic species such as Staphylococcus aureus, Escherichia coli and Salmonella sp in all productions. Conclusion: Amaranth leaves produced in this area aren’t suitable for human consumption and could create some sanitary risk.

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A survey of the microbial contamination level in butcher's shops in Seoul, Korea

Korean Journal of Veterinary Service ◽

10.7853/kjvs.2013.36.3.203 ◽

2013 ◽

Vol 36 (3) ◽

pp. 203-208 ◽

Cited By ~ 3

Author(s):

Yoon-Mo Yang ◽

Jang-Won Son ◽

Tae-Seok Choi ◽

Mi-Ae Park ◽

Ju-Young Kim ◽

...

Keyword(s):

Microbial Contamination ◽

Contamination Level

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Microbial contamination level of air in animal waste utilization plants

Annals of Agricultural and Environmental Medicine ◽

10.5604/12321966.1196852 ◽

2015 ◽

Vol 23 (1) ◽

pp. 54-58 ◽

Cited By ~ 3

Author(s):

Anna Chmielowiec-Korzeniowska ◽

Leszek Tymczyna ◽

Agata Drabik ◽

Łukasz Krzosek

Keyword(s):

Microbial Contamination ◽

Waste Utilization ◽

Animal Waste ◽

Contamination Level

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A Study on the Measurement of the Microbial Contamination Level of Mammography

Indian Journal of Science and Technology ◽

10.17485/ijst/2016/v9i46/107171 ◽

2016 ◽

Vol 9 (46) ◽

Author(s):

Dong-Hee Hong ◽

Hong-Ryang Jung ◽

Cheong-Hwan Lim ◽

Mi-Soon Park ◽

Eun-Hee Mo

Keyword(s):

Microbial Contamination ◽

Contamination Level

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Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables

Journal of Food Protection ◽

10.4315/0362-028x.jfp-16-258 ◽

2017 ◽

Vol 80 (2) ◽

pp. 312-330 ◽

Cited By ~ 60

Author(s):

D. Gombas ◽

Y. Luo ◽

J. Brennan ◽

G. Shergill ◽

R. Petran ◽

...

Keyword(s):

Food Production ◽

Microbial Contamination ◽

Operating Conditions ◽

Wash Water ◽

Leafy Vegetables ◽

Cross Contamination ◽

Worst Case ◽

Preventive Control ◽

Fresh Cut ◽

The U.S

ABSTRACT The U.S. Food and Drug Administration requires food processors to implement and validate processes that will result in significantly minimizing or preventing the occurrence of hazards that are reasonably foreseeable in food production. During production of fresh-cut leafy vegetables, microbial contamination that may be present on the product can spread throughout the production batch when the product is washed, thus increasing the risk of illnesses. The use of antimicrobials in the wash water is a critical step in preventing such water-mediated cross-contamination; however, many factors can affect antimicrobial efficacy in the production of fresh-cut leafy vegetables, and the procedures for validating this key preventive control have not been articulated. Producers may consider three options for validating antimicrobial washing as a preventive control for cross-contamination. Option 1 involves the use of a surrogate for the microbial hazard and the demonstration that cross-contamination is prevented by the antimicrobial wash. Option 2 involves the use of antimicrobial sensors and the demonstration that a critical antimicrobial level is maintained during worst-case operating conditions. Option 3 validates the placement of the sensors in the processing equipment with the demonstration that a critical antimicrobial level is maintained at all locations, regardless of operating conditions. These validation options developed for fresh-cut leafy vegetables may serve as examples for validating processes that prevent cross-contamination during washing of other fresh produce commodities.

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Microbiological Quality and Risk Factors Related to Sandwiches Served in Bakeries, Cafés, and Sandwich Bars in South Korea

Journal of Food Protection ◽

10.4315/0362-028x.jfp-12-335 ◽

2013 ◽

Vol 76 (2) ◽

pp. 231-238 ◽

Cited By ~ 8

Author(s):

HONG GEUN JANG ◽

NAM HEE KIM ◽

YOUNG MIN CHOI ◽

MIN SUK RHEE

Keyword(s):

Risk Factors ◽

South Korea ◽

Vibrio Parahaemolyticus ◽

Microbial Contamination ◽

Microbiological Quality ◽

Contamination Level ◽

Factors Affecting ◽

The Relationship ◽

Holding Temperature

The objective of this study was to investigate the microbiological quality of sandwiches produced on site and served in bakeries, cafés, and sandwich bars in South Korea and to determine the major risk factors affecting the sanitation level in each store (n = 1,120). The microbiological quality of the sandwiches was analyzed, and the sanitation level of each store was evaluated as satisfactory or unsatisfactory based on sanitation guidelines. Total coliforms were detected in 906 samples (80.9%), but only 3 samples (0.3%) contained confirmed Escherichia coli contamination. The detection rate was highest for Bacillus cereus (10.0%), followed by Staphylococcus aureus (1.3%) and Salmonella (0.2%). Vibrio parahaemolyticus was not detected in any samples. The microbial contamination level was significantly lower in winter (P < 0.05) and in stores with a higher sanitation grade. Factors related to the microbiological quality of sandwiches were evaluated as the relative risk (RR) of coliform contamination, and the higher risk factors for sandwich contamination were improper holding temperature (RR = 8.75), cross-contamination (RR = 6.30), lack of proper ventilation systems (RR = 6.16), and the absence of clean and/or suitable outer garments (RR = 5.73). Most factors were related to the failure of food handlers to adhere to sanitation guidelines rather than to unsanitary environments. This study provides a comprehensive analysis of the relationship between the microbiological quality of sandwiches served on-site and various risk factors. These results will help researchers establish guidelines for the sanitary management of sandwich shops.

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