Food-borne Infection Induced by the Consumption of Salad Vegetables and Fruits.

AbstractIn the autumn of 2018, an outbreak of cryptosporidiosis affected adult employees from the same company in Western Norway. The organism wasCryptosporidium parvum, GP60 subtype IIaA14G1R1. All those infected had drunk from the same container of self-pressed apple juice. Incubation period (1 week) and clinical signs were similar among those infected, although some experienced a more prolonged duration of symptoms (up to 2–3 weeks) than others. The infections resulted after consumption from only one of 40 containers of juice and not from any of the other containers. It seems that althoughCryptosporidiumoocysts were detected in a sample from another container, the contamination did not affect the whole batch. This is perhaps indicative of a restricted contamination event, either from contaminated ground in the orchard, or during collection of the fruit, or during processing. Although outbreaks of food-borne cryptosporidiosis have previously been associated with consumption of contaminated apple juice, most of the more recent outbreaks of food-borne cryptosporidiosis have been associated with salad vegetables or herbs. This outbreak, the first outside USA reported to be associated with apple juice, is a timely reminder that such juice is a suitable transmission vehicle forCryptosporidiumoocysts, and that appropriate hygienic measures are essential in the production of such juice, including artisanal (non-commercial) production.

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Transmission of Escherichia coli from Manure to Root Zones of Field-Grown Lettuce and Leek Plants

Microorganisms ◽

10.3390/microorganisms9112289 ◽

2021 ◽

Vol 9 (11) ◽

pp. 2289

Author(s):

Leo van Overbeek ◽

Marie Duhamel ◽

Stefan Aanstoot ◽

Carin Lombaers van der Plas ◽

Els Nijhuis ◽

...

Keyword(s):

Escherichia Coli ◽

Plant Root ◽

Disease Outbreaks ◽

Coli Strain ◽

E Coli ◽

Root Zones ◽

Food Borne ◽

Metagenome Library ◽

Fresh Vegetables ◽

Vegetables And Fruits

Pathogenic Escherichia coli strains are responsible for food-borne disease outbreaks upon consumption of fresh vegetables and fruits. The aim of this study was to establish the transmission route of E. coli strain 0611, as proxy for human pathogenic E. coli, via manure, soil and plant root zones to the above-soil plant compartments. The ecological behavior of the introduced strain was established by making use of a combination of cultivation-based and molecular targeted and untargeted approaches. Strain 0611 CFUs and specific molecular targets were detected in the root zones of lettuce and leek plants, even up to 272 days after planting in the case of leek plants. However, no strain 0611 colonies were detected in leek leaves, and only in one occasion a single colony was found in lettuce leaves. Therefore, it was concluded that transmission of E. coli via manure is not the principal contamination route to the edible parts of both plant species grown under field conditions in this study. Strain 0611 was shown to accumulate in root zones of both species and metagenomic reads of this strain were retrieved from the lettuce rhizosphere soil metagenome library at a level of Log 4.11 CFU per g dry soil.

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PELATIHAN PEMBUATAN SALAD SAYUR HIDROPONIK DAN CARA PEMASARAN YANG TEPAT DALAM E-COMMERCE

Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat ◽

10.31294/jabdimas.v3i2.6980 ◽

2020 ◽

Vol 3 (2) ◽

pp. 208-216

Author(s):

Juliana Juliana ◽

Sandra Maleachi ◽

Kevin Gustian Yulius ◽

Jimmy Situmorang

Keyword(s):

Community Service ◽

Fruits And Vegetables ◽

Teaching Method ◽

Healthy Food ◽

The People ◽

Hands On ◽

Salad Vegetables ◽

Vegetables And Fruits ◽

The Right

Abstrak Salad termasuk ragam makanan yang berdayaguna dibuat tetapi berlimpah dengan faedah. Makanan ini dikreasi dengan mengkombinasikan beragam jenis buah dan sayuran dan memperbanyak bumbu atau saus untuk memperbanyak selera. Karena dimakan mentah, komposisi nutrisi pada sayur-sayuran dan buah-buahan ini masih terpelihara, sehingga konsumen memperoleh faedahnya secara optimal. Salad dikonsumsi dari variasi buah dan sayuran sesuai selera.Ada salad khas buah yang disebut juga salad buah, salad khusus sayuran yang disebut salad sayuran, ataupun campuran keduanya. Dibandingkan salad sayur tentu salad buah mempunyai selera tersendiri yang berbeda karena buah-buahan sangat menonjol memiliki rasa yang lebih manis daripada sayuran. Salad sayuran merupakan salah satu makanan sehat namun masih jarang dikonsumsi oleh masyarakat, dikarenakan faktor utama dari sayuran yang mudah kering dan tidak segar sehingga baik konsumen maupun produsen tidak melakukan penyimpanan berlebih untuk bahan baku salad. Sejalan dengan masalah yang ditemukan maka PkM ini lebih memberikan suatu pengajaran bagaimana memanfaatkan sayuran hidroponik yang ada di Kampung Gerendeng Pulo untuk diolah menjadi salad yang nantinya dapat dikembangkan untuk menaikkan ekonomi masyarakatnya melalui penjualan dengan memanfaatkan e-commerce, tetapi sedikit pengetahuan yang dimiliki oleh masyarakat Kampung Gerendeng Pulo. Pola ajar dengan memberikan resep dan praktik lapangan pembuatan berbagai macam salad sayur dan pencampurannya dengan bahan lain seperti buah dan biji-bijian, serta mengenal jenis kemasan dan cara mengemas dengan baik lalu memasarkannya melalui e-commerce. Diharapkan masyarakat Kampung Gerendeng Pulo menjadi mengerti lebih lagi tentang bagaimana mengolah salad menjadi tahan lama serta dapat membuka peluang untuk menekuni bisnis makanan sehat. Kata Kunci: salad, sayuran, buah, gerendeng pulo, e-commerce AbstractSalad is a type of practical food that easily made and it is rich of benefits. This salad is usually made by mixing several kinds of fruits and vegetables (most fruits and vegetables are still raw) which later topped by seasoning or salad sauce to enhance its taste. Because most salad are consummed raw, the nutrition parts in vegetables and fruits are still intact, therefore, we could receive its nutrition optimally. Special salad made of fruits is called fruits salad, and special salad made of vegetables is called veggie salad, and there is even special made salad from the combination of those two, called mixed salad. Compare to vegetables salad, people would consume fruits salad more because normally fruits have dominant sweeter end taste compared to vegetables. Even though vegetables salad is considered healthy food, it is rarely consummed by people. One of main reasons that people rarely eat vegetable salad because it is easily dried and looked pale, therefore, most consumers and producers do not store much of vegetables. Thus, this community service is pointing out on teaching how to use the hydroponic vegetables in Kampung Gerendeng Pulo where later it can also benefited them through its sales by using e-commerce. The teaching method is given by giving several recipes and hands-on teaching of making varieties of salad. This involves introducing the right packaging for the product. The people from Kampung Gerendeng Pulo are expected to understand making durable salad and opening a chance to pursue healthy food business. Keywords: salad, vegetables, fruits, gerendeng pulo, e-commerce

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Microbiology of plant foods and related aspects

Acta Alimentaria ◽

10.1556/aalim.38.suppl.7 ◽

2009 ◽

Vol 38 (Supplement-1) ◽

pp. 99-115 ◽

Cited By ~ 3

Author(s):

J. Beczner ◽

I. Bata-Vidács

Keyword(s):

Fruits And Vegetables ◽

Close Contact ◽

Human Pathogens ◽

Thermal Methods ◽

Plant Foods ◽

Healthy Nutrition ◽

Food Borne ◽

Technological Stresses ◽

Processed Form ◽

Vegetables And Fruits

Vegetables and fruits are staple food for the human mankind, and they are also considered as the symbol of healthy nutrition. They are consumed fresh and cooked, in salad mixes, freshly pressed, fermented, minimally processed form, stored under different conditions, etc. Since they are in close contact with the environment, natural or artificial, and have a natural microbiota on their surface highly variable as a function of the surrounding, they are prone to get contaminated with human pathogens, too. More attention is paid to the food-borne outbreaks in the last 10 years related to the consumption of contaminated plant foods, and it is also in the focus of our interest. The main activities of the Unit cover the following areas: microbial contamination of fruits and vegetables, also in relation to the soil, the methods of cell count reduction using also non-thermal methods, the biofilm formation and the response ofBacillus cereusto the technological stresses.

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The First Annual Summary of Food-borne Disease in Canada

Journal of Milk and Food Technology ◽

10.4315/0022-2747-39.6.426 ◽

1976 ◽

Vol 39 (6) ◽

pp. 426-431 ◽

Cited By ~ 2

Author(s):

E. C. D. TODD

Keyword(s):

Staphylococcus Aureus ◽

Seasonal Variation ◽

Clostridium Perfringens ◽

Clostridium Botulinum ◽

Food Service ◽

The West ◽

Baked Goods ◽

Food Borne ◽

Causative Agents ◽

Vegetables And Fruits

Data on food-borne disease that occurred in 1973 were collected from all parts of Canada. A total of 378 incidents, comprising 343 outbreaks and 35 single cases and involving 3347 ill persons, was recorded. In incidents where the etiology was known, microorganisms were the main causative agents. Staphylococcus aureus was responsible for more incidents (33) and more cases (606) than any other agent. Other incidents were caused by Salmonella (14), Clostridium perfringens (7), and Clostridium botulinum (5). Illness from parasites, plants, and chemicals occurred less frequently. Over 40% of the incidents were associated with meat and poultry; other products playing a significant role were baked goods, vegetables and fruits, Chinese foods, and sandwiches. Mishandling of food in food-service establishments was the cause of over a third of the incidents. Seasonal variation in the frequency of illness was small, but more incidents were reported from the west and center of the country than from the east.

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Parasitic Contamination of Fresh Fruits and Vegetables Sold in Port Harcourt Metropolis Markets, Rivers State, Nigeria

International Journal of TROPICAL DISEASE & Health ◽

10.9734/ijtdh/2021/v42i1230500 ◽

2021 ◽

pp. 19-29

Author(s):

Le Bari Barine Gboeloh ◽

Itoro Imaobong Sounyo

Keyword(s):

Fruits And Vegetables ◽

Intestinal Parasites ◽

Personal Hygiene ◽

Parasitic Infections ◽

Contamination Rate ◽

Food Borne ◽

Port Harcourt ◽

Fasciola Spp ◽

Vegetables And Fruits ◽

Rivers State

Parasitic contamination of fresh fruits and vegetables sold in selected markets in Port Harcourt Metropolis, Rivers State, Nigeria. was investigated. Oil mill and Creek Road were the two major markets in Port Harcourt metropolis area selected for this study. A total of 216 samples of different types of fruits and vegetables were randomly sampled for parasitological examination using normal saline and zinc sulphate floatation techniques. The results showed that out of the 216 samples of vegetables and fruits examined, 87 (40.3%) were infected. The results were statistically significant (P< 0.05). The parasites identified included Entamoeba coli; Entamoeba histolytica, Giardia lamblia, Balantidium coli, Ascaris lumbricoides, Ancyclostoma spp and Fasciola spp. Entamoeba coli was the most prevalent parasite (83.15%) while Ascaris lumbricodes (1.12%), Ancyclostoma spp (1.12%) and Fasciola spp (1.12%) had least prevalence. There was statistical no difference (P>0.05) in prevalence of parasites genus in the two markets. Tomatoes had the highest contamination rate of (10.6%) followed by waterleaf, bitter leaf, green leaf, pumpkin leaf, pear, orange, and scent leaf with the prevalence rate of 9.3%, 8.8%, 4.6%, 3.2%, 1.9%, 1.4% and 0.5% respectively. Produce contaminated with intestinal parasites poses a serious health challenge to the consumers if they are not properly washed before consumption. Personal hygiene and proper washing of fresh fruit and vegetable before consumption will reduce the prevalence of food-borne parasitic infections.

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