scholarly journals Microbial quality and labeling of minimally processed fruits and vegetables

2021 ◽  
Vol 37 ◽  
pp. e37059
Author(s):  
Lucas Samôr dos Santos ◽  
Lucas Vasconcelos da Silva ◽  
Bárbara Morandi Lepaus ◽  
Jackline Freitas Brilhante De São José
Keyword(s):  
Escherichia Coli ◽  
Fruits And Vegetables ◽  
Material Selection ◽  
Microbiological Quality ◽  
Raw Material ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Mesophilic Bacteria ◽  
Vegetable Samples ◽  
Safe Food

The consumption of minimally processed, or ready-to-eat (RTE), fruits and vegetables has been growing because people have shorter time to eat and due to the pursuit of convenience and health benefits. Minimal processing includes raw material selection and sorting, pre-washing, debarking, cutting, slicing, sanitizing, rinsing, centrifuging, and packing. Thus, natural protection barriers are affected during cutting methods and they release nutrients that enable microorganism growth.  The aim of the current study was to evaluate the levels of aerobic mesophilic bacteria, molds and yeasts, coliforms at 35°C, Escherichia coli and Salmonella sp., as well as the labeling adequacy of minimally processed fruits and vegetables traded in Vitória, Espírito Santo, Brazil. Fruits and vegetables presented aerobic mesophilic bacteria, molds and yeasts, and coliforms at 35°C, above the safe limit for consumption purposes. The count of aerobic mesophilic bacteria in RTE fruits ranged from 4.00 to 6.30 Log CFU/g. The highest count of this microorganism group was recorded for fruit salads. Salmonella sp. was not identified in fruit or vegetable samples, whereas Escherichia coli was detected in four vegetable samples. None of the evaluated labels (n = 40) followed the Brazilian legislation. Minimally processed fruits and vegetables had poor microbiological quality and labeling was also unsatisfactory. The adoption of good manufacturing practices and quality control tools as strategies to produce safe food can help minimizing risks to consumers’ health.

scholarly journals AVALIAÇÃO MICROBIOLÓGICA DE HORTALIÇAS E FRUTAS MINIMAMENTE PROCESSADAS COMERCIALIZADAS EM FORTALEZA (CE)

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
LAURA MARIA BRUNO ◽  
ANA AMÉLIA MARTINS DE QUEIROZ ◽  
ANA PAULA COLARES DE ANDRADE ◽  
NATÁLIA MOURA DE VASCONCELOS ◽  
MARIA DE FÁTIMA BORGES
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Minimally Processed ◽  
Total Coliforms ◽  
Vegetable Samples ◽  
Fruit Samples ◽  
Vegetables And Fruits ◽  
Coagulase Positive Staphylococcus

Avaliou-se a qualidade microbiológica de 15 amostras de hortaliças/tubérculos e de 15 amostras de frutas minimamente processadas, comercializadas em Fortaleza (CE). Foram realizadas análises de coliformes fecais e totais, pesquisa de Salmonella sp., contagem total de bolores e leveduras, contagem de Staphylococcus coagulase positiva e contagem total de psicrotróficos. Detectou-se a presença de Salmonella em 66,6% das amostras de hortaliças/tubérculos e em 26% das de frutas. Foi verificado que 13,3% das amostras de hortaliças/ tubérculos apresentaram contagem de coliformes fecais acima do limite estabelecido pela legislação brasileira. Contagens elevadas de coliformes totais, de bolores e leveduras e de psicrotróficos também foram encontradas em ambos os produtos, indicando condições inadequadas de higiene durante o processamento, comprometendo seu armazenamento e sua qualidade microbiológica. MICROBIOLOGICAL EVALUATION OF VEGETABLES AND FRUITS MINIMALLY PROCESSED MARKETED IN FORTALEZA (CE) Abstract The microbiological quality of 15 vegetables and 15 fruits minimally processed samples marketed in Fortaleza - CE (Brazil) was evaluated. The following analyses were carried out: total and fecal coliforms, Salmonella sp., total yeasts and moulds count, coagulase positive Staphylococcus count and total psychrotrophics count. Salmonella was detected in 66.6% of vegetable samples and 26% of fruit samples. Fecal coliforms count higher than legislation limit, it was verified in 13.3% of vegetable samples. High counts of total coliforms, yeasts and moulds and psychrotrophics were also found on both products, showing inadequate hygiene conditions during manufacturing, affecting storage and microbiological quality of minimally processed fruits and vegetables.

scholarly journals Prevalence of foodborne bacteria isolated from fresh raw ulam

Food Research ◽  
2022 ◽  
Vol 6 (1) ◽  
pp. 45-60
Author(s):  
A.A. Bahri ◽  
W.Z. Wan Abdullah ◽  
M.N. Lani ◽  
W. Salleh
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Interdisciplinary Approach ◽  
Food Groups ◽  
Minimal Processing ◽  
Potential Health ◽  
Mesophilic Bacteria ◽  
Enteric Diseases ◽  
Minimal Treatment

Although vegetables are considered to be an essential part of a healthy diet, studies have shown that they can also represent a hazard for human health as they are usually eaten raw and receive minimal treatment. In recent years, vegetables are among the food groups associated with higher rates of recurrence and are the leading cause of enteric diseases. There is a colossal amount of data available on fresh produce worldwide; however, limited data are available regarding the microbiological quality of ulam in Malaysia. In fact, cross -contamination that occurs during minimal processing of ulam has not yet been studied. Therefore, the aim of this study was to evaluate the microbiological quality and the occurrence of Escherichia coli and Salmonella in ulam. A total of 32 samples of ulam were randomly collected from wet markets and supermarkets in Kuala Terengganu, Malaysia. The samples were analysed for enumeration of aerobic mesophilic bacteria, coliforms, yeast and moulds, Bacillus cereus, Listeria monocytogenes and detection of Escherichia coli and Salmonella. In this study, the microbiological quality of ulam were in the range of 6.36-8.83; 4.14-7.48; 0-8.16; 3.94-6.45 log10 CFU/g for aerobic mesophilic bacteria, coliforms, Salmonella and yeast and moulds, respectively. Escherichia coli and Salmonella were detected in 3.13% and 9.4% of ulam samples, respectively. The findings from the study are intended to provide insight into the potential health risks associated with the consumption of ulam. The strong interdisciplinary approach by various agencies and development of safe agricultural systems will ensure the delivery of safe vegetables to the end-users

Minimally Processed Vegetable Salads: Microbial Quality Evaluation

2007 ◽  
Vol 70 (5) ◽  
pp. 1277-1280 ◽  
Author(s):  
HANS FRÖDER ◽  
CECÍLIA GERALDES MARTINS ◽  
KATIA LEANI OLIVEIRA de SOUZA ◽  
MARIZA LANDGRAF ◽  
BERNADETTE D. G. M. FRANCO ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Positive Sample ◽  
Fecal Coliforms ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Minimally Processed ◽  
Increasing Demand ◽  
Minimally Processed Vegetables

The increasing demand for fresh fruits and vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables. Among the more common pathogenic microorganisms that can be transmitted to humans by these products are Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella. The aim of this study was to evaluate the microbial quality of a selection of minimally processed vegetables. A total of 181 samples of minimally processed leafy salads were collected from retailers in the city of Sao Paulo, Brazil. Counts of total coliforms, fecal coliforms, Enterobacteriaceae, psychrotrophic microorganisms, and Salmonella were conducted for 133 samples. L. monocytogenes was assessed in 181 samples using the BAX System and by plating the enrichment broth onto Palcam and Oxford agars. Suspected Listeria colonies were submitted to classical biochemical tests. Populations of psychrotrophic microorganisms >106 CFU/g were found in 51% of the 133 samples, and Enterobacteriaceae populations between 105 and 106 CFU/g were found in 42% of the samples. Fecal coliform concentrations higher than 102 CFU/g (Brazilian standard) were found in 97 (73%) of the samples, and Salmonella was detected in 4 (3%) of the samples. Two of the Salmonella-positive samples had <102 CFU/g concentrations of fecal coliforms. L. monocytogenes was detected in only 1 (0.6%) of the 181 samples examined. This positive sample was simultaneously detected by both methods. The other Listeria species identified by plating were L. welshimeri (one sample of curly lettuce) and L. innocua (2 samples of watercress). The results indicate that minimally processed vegetables had poor microbiological quality, and these products could be a vehicle for pathogens such as Salmonella and L. monocytogenes.

Coliforms and Prevalence of Escherichia coli and Foodborne Pathogens on Minimally Processed Spinach in Two Packing Plants

2008 ◽  
Vol 71 (12) ◽  
pp. 2398-2403 ◽  
Author(s):  
SANJA ILIC ◽  
JOSEPH ODOMERU ◽  
JEFFREY T. LeJEUNE
Keyword(s):  
Escherichia Coli ◽  
Standard Deviation ◽  
Foodborne Pathogens ◽  
The United States ◽  
Total Coliform ◽  
Minimally Processed ◽  
Minimal Processing ◽  
E Coli ◽  
Fresh Vegetables ◽  
Shigella Spp

Minimally processed spinach has been recently associated with outbreaks of foodborne illnesses. This study investigated the effect of commercial minimal processing of spinach on the coliform and Escherichia coli counts and the prevalence of E. coli O157:H7, Salmonella, Shigella spp., and Listeria monocytogenes on two types of spinach before and after minimal processing. A total of 1,356 spinach samples (baby spinach, n = 574; savoy spinach, n = 782) were collected daily in two processing plants over a period of 14 months. Raw spinach originated from nine farms in the United States and three farms in Canada. Overall, the proportion of samples positive for coliforms increased from 53% before minimal processing to 79% after minimal processing (P < 0.001). Average total coliform counts also increased significantly after processing, especially in baby spinach (mean ± standard deviation, 1.16 ± 0.14 log CFU/g to 2.37 ± 0.08 log CFU/g following processing; P < 0.001). E. coli was isolated from 8.9% of the samples (mean ± standard deviation, 1.81 ± 0.14 log CFU/g), and no difference in prevalence or CFU counts after processing (P < 0.1) was observed. E. coli O157:H7 and Shigella spp. were not isolated from any of the samples. Salmonella and L. monocytogenes were isolated from 0.4 and 0.7% of samples, respectively. Results demonstrate that commercial minimal processing of spinach based on monitored chlorine washing and drying may not decrease microbial load on spinach leaves as expected. Further research is needed to identify the most appropriate measures to control food safety risk under commercial minimal processing of fresh vegetables.

scholarly journals Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce

2021 ◽  
Vol 11 (17) ◽  
pp. 7813
Author(s):  
Sergio Nogales-Delgado
Keyword(s):  
Fruits And Vegetables ◽  
Synergistic Effects ◽  
Modified Atmosphere Packaging ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Global Quality ◽  
Treatment Conditions ◽  
Speed Up ◽  
Fresh Cut ◽  
Processing Steps

Fresh-cut produce are quite popular among consumers due to their eating ease, high quality and functional content. However, some of the processing steps taking place during minimal processing (such as cutting, peeling, draining, etc.) might speed up decay, e.g., microbial growth, dehydration or browning. When it comes to the latter, polyphenol oxidase (PPO) plays an important role, being the center of many works focused on the understanding of its reaction mechanism and the application of conservative techniques. The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others. In conclusion, the combination of conservation techniques (that is, hurdle technology) is vital to guarantee global quality in minimally processed fruits and vegetables, including synergistic effects which will allow the use of mild treatment conditions to decrease PPO activity. However, further research is required to clearly understand PPO inhibition in trendy techniques such as irradiation.

scholarly journals Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

2020 ◽  
Vol 8 (6) ◽  
pp. 952 ◽  
Author(s):  
Sofia Agriopoulou ◽  
Eygenia Stamatelopoulou ◽  
Monika Sachadyn-Król ◽  
Theodoros Varzakas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Quality And Safety ◽  
Minimally Processed ◽  
Increased Risk ◽  
Safe Technique

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.

HUBUNGAN HIGIENE SANITASI DENGAN KANDUNGAN ESCHERICHIA COLI PADA ES BATU INDUSTRI RUMAH TANGGA DI TEPI JALAN WAHID HASYIM 2 KECAMATAN SEMPAJA KOTA SAMARINDA TAHUN 2015

2018 ◽  
Vol 2 (1) ◽  
pp. 43
Author(s):  
Suwignyo Suwignyo ◽  
Abdul Rachim ◽  
Arizal Sapitri
Keyword(s):  
Escherichia Coli ◽  
Data Analysis ◽  
Random Sampling ◽  
Preliminary Test ◽  
Raw Material ◽  
Almost Everywhere ◽  
Ice Cube ◽  
Processing And Storage ◽  
And Storage ◽  
Cluster Random Sampling

Ice is a water that cooled below 0 °C and used for complement in drink. Ice can be found almost everywhere, including in the Wahid Hasyim Sempaja Roadside. From the preliminary test, obtained 5 samples ice cube were contaminated by Escherichia coli. The purpose of this study was to determine relationship between hygiene and sanitation with presence of Eschericia coli in ice cube of home industry at Wahid Hasyim Roadside Samarinda. This research used quantitative with survey methode. The population in this study was all of the seller in 2nd Wahid Hasyim Roadside. Sample was taken by Krejcie and Morgan so the there were 44 samples and used Cluster Random Sampling. The instruments are questionnaries, observation and laboratory test. Data analysis was carried out univariate and bivariate (using Fisher test p= 0.05). The conclusion of this study there are a relation between chosing raw material (p=0,03) and saving raw material (p=0,03) with presence of Eschericia coli. There was no relation between processing raw material into ice cube with presence of Eschericia coli (p=0,15).Advice that can be given to ice cube should maintain hygiene and sanitation of the selection, processing and storage of ice cube.

Microbiological quality of residues from drinking water preparation

1995 ◽  
Vol 31 (5-6) ◽  
pp. 75-79 ◽  
Author(s):  
M. Würzer ◽  
A. Wiedenmann ◽  
K. Botzenhart
Keyword(s):  
Waste Water ◽  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Drinking Water ◽  
Water Treatment ◽  
Pathogenic Bacteria ◽  
Waste Water Treatment ◽  
Microbiological Quality ◽  
Detection Limits

In Germany the application of procedures such as flocculation and filtration in the preparation of drinking water results in the annual production of an estimated 500,000 t of sediments and sludges. Some of these residues have a potential for being reused, for example in agriculture, forestry, brickworks or waste water treatment. To assess the microbiological quality of residues from waterworks methods for the detection of enterobacteria, Escherichia coli, Salmonella, Pseudomonas aeruginosa, Legionella, poliovirus, Ascaris suis eggs and Cryptosporidium have been evaluated regarding their detection limits and were applied to various residues from German waterworks. Results show that sediments and sludges may contain pathogenic bacteria, viruses and protista. When residues from waterworks are intended to be reused in agriculture or forestry the microbiological quality should therefore be considered.

scholarly journals Prevalence and Characterization of Extended-Spectrum β-Lactamase-Producing Antibiotic-Resistant Escherichia coli and Klebsiella pneumoniae in Ready-to-Eat Street Foods

Antibiotics ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 850
Author(s):  
Shobha Giri ◽  
Vaishnavi Kudva ◽  
Kalidas Shetty ◽  
Veena Shetty
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Klebsiella Pneumoniae ◽  
Rural Areas ◽  
Significant Risk ◽  
Microbiological Quality ◽  
Resistant Bacteria ◽  
Antibiotic Resistant ◽  
E Coli ◽  
Extended Spectrum

As the global urban populations increase with rapid migration from rural areas, ready-to-eat (RTE) street foods are posing food safety challenges where street foods are prepared with less structured food safety guidelines in small and roadside outlets. The increased presence of extended-spectrum-β-lactamase (ESBL) producing bacteria in street foods is a significant risk for human health because of its epidemiological significance. Escherichia coli and Klebsiella pneumoniae have become important and dangerous foodborne pathogens globally for their relevance to antibiotic resistance. The present study was undertaken to evaluate the potential burden of antibiotic-resistant E. coli and K. pneumoniae contaminating RTE street foods and to assess the microbiological quality of foods in a typical emerging and growing urban suburb of India where RTE street foods are rapidly establishing with public health implications. A total of 100 RTE food samples were collected of which, 22.88% were E. coli and 27.12% K. pneumoniae. The prevalence of ESBL-producing E. coli and K. pneumoniae was 25.42%, isolated mostly from chutneys, salads, paani puri, and chicken. Antimicrobial resistance was observed towards cefepime (72.9%), imipenem (55.9%), cefotaxime (52.5%), and meropenem (16.9%) with 86.44% of the isolates with MAR index above 0.22. Among β-lactamase encoding genes, blaTEM (40.68%) was the most prevalent followed by blaCTX (32.20%) and blaSHV (10.17%). blaNDM gene was detected in 20.34% of the isolates. This study indicated that contaminated RTE street foods present health risks to consumers and there is a high potential of transferring multi-drug-resistant bacteria from foods to humans and from person to person as pathogens or as commensal residents of the human gut leading to challenges for subsequent therapeutic treatments.

Microbiological Quality of Fresh Blue Crabmeat, Clams and Oysters

1983 ◽  
Vol 46 (11) ◽  
pp. 978-981 ◽  
Author(s):  
B. A. WENTZ ◽  
A. P. DURAN ◽  
A. SWARTZENTRUBER ◽  
A. H. SCHWAB ◽  
R. B. READ
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Geometric Means ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Eastern Oysters

The microbiological quality of fresh blue crabmeat, soft- and hardshell clams and shucked Eastern oysters was determined at the retail (crabmeat, oysters) and wholesale (clams) levels. Geometric means of aerobic plate counts incubated at 35°C were: blue crabmeat 140,000 colony-forming units (CFU)/g, hardshell clams, 950 CFU/g, softshell clams 680 CFU/g and shucked Eastern oysters 390,000 CFU/g. Coliform geometric means ranged from 3,6/100 g for hardshell clams to 21/g for blue crabmeat. Means for fecal coliforms or Escherichia coli ranged from <3/100 g for clams to 27/100 g for oysters, The mean Staphylococcus aureus count in blue crabmeat was 10/g.

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