Evaluation of Chemical and Microbiological Contaminants in Fresh Fruits and Vegetables from Peasant Markets in Cundinamarca, Colombia

2020 ◽  
Vol 83 (10) ◽  
pp. 1726-1737
Author(s):  
MANUEL PATIÑO ◽  
MARÍA FERNANDA VALENCIA-GUERRERO ◽  
EDWIN SAMIR BARBOSA-ÁNGEL ◽  
MARÍA JOSÉ MARTÍNEZ-CORDÓN ◽  
PILAR DONADO-GODOY
Keyword(s):  
Escherichia Coli ◽  
Heavy Metals ◽  
Listeria Monocytogenes ◽  
Fruits And Vegetables ◽  
Integrated Management ◽  
Management Strategies ◽  
Escherichia Coli O157 ◽  
Pathogenic Microorganisms ◽  
Maximum Residue Limit ◽  
Integrated Crop Management

ABSTRACT In this study, chemical and microbiological contaminants were detected in fresh fruits and vegetables in peasant markets in the Department of Cundinamarca to assess food safety. At least one pesticide was detected in 63% of the samples evaluated (n = 100, including fruits and vegetables), and in 41% of these, pesticides exceeded the maximum residue limit. Within the pesticides found, 60% do not use a registry from the Instituto Colombiano Agropecuario to be applied on the crops where they were detected and are included in the toxicological categories “highly toxic” (category IB) and “moderately toxic” (category II). Heavy metals were found in 45% of the samples, with cadmium (38%) and lead (14%) being the most frequent. The pathogenic microorganisms Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Campylobacter sp. were detected in 4, 2, 1, and 0% of the samples, respectively. Factors concerning integrated crop management, contaminated inputs with chemicals and microorganisms, and the lack of hygiene in the postharvest stage favor the presence of pesticide residues, heavy metals, and the appearance of pathogenic microorganisms. The results suggest the need to strengthen the implementation of integrated management strategies that guarantee the safety of fresh fruits and vegetables in the country. HIGHLIGHTS

scholarly journals Antimicrobial effect of insect chitosan on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes survival

PLoS ONE ◽  
2020 ◽  
Vol 15 (12) ◽  
pp. e0244153
Author(s):  
Diana Ibañez-Peinado ◽  
Maria Ubeda-Manzanaro ◽  
Antonio Martínez ◽  
Dolores Rodrigo
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Food Safety ◽  
Salmonella Typhimurium ◽  
Penaeus Monodon ◽  
Antimicrobial Effect ◽  
Resistant Bacteria ◽  
Escherichia Coli O157 ◽  
Pathogenic Microorganisms

The antimicrobial capability of chitosan from Tenebrio molitor as compared with chitosan from crustacean (Penaeus monodon) on different pathogenic microorganisms of concern in food safety was studied. The antimicrobial effect was tested at pH 5 and pH 6.2 and at two different initial concentrations (103 or 106 CFU/mL). Results indicated that chitosan from both sources have antimicrobial activity, although the effect depended on the microorganism considered (Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7). Our results indicated that Salmonella was the most resistant bacteria, and that chitosan from insect was less active than chitosan from crustacean, especially against Salmonella. Another important factor on antimicrobial activity was the pH of the sample. When chitosan was added to a solution with a pH of 6.2 it was more active against Listeria and Escherichia coli, than at pH 5.00. Besides, the effect of chitosan appears to decrease with the incubation time, since some increases in counts were observed on E. coli and Salmonella after the 24 and 49 hours of incubation.

Calcinated Calcium Killing of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the Surface of Tomatoes

2002 ◽  
Vol 65 (11) ◽  
pp. 1706-1711 ◽  
Author(s):  
M. L. BARI ◽  
Y. INATSU ◽  
S. KAWASAKI ◽  
E. NAZUKA ◽  
K. ISSHIKI
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Fresh Produce ◽  
Active Chlorine ◽  
Distilled Water ◽  
Escherichia Coli O157 ◽  
Pathogenic Microorganisms ◽  
Water Control ◽  
E Coli ◽  
Wash Solution

This study was conducted to evaluate the efficacy of calcinated calcium, 200 ppm chlorine water (1% active chlorine), and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surfaces of spot-inoculated tomatoes. Inoculated tomatoes were sprayed with calcinated calcium, chlorinated water, or sterile distilled water (control) and hand rubbed for 30 s. Populations of E. coli O157:H7, Salmonella, and L. monocytogenes in the rinse water and in the residual (0.1% peptone) wash solution were determined. Treatment with 200 ppm chlorine and calcinated calcium resulted in 3.40- and 7.85-log10 reductions of E. coli O157:H7, respectively, and 2.07- and 7.36-log10 reductions of Salmonella, respectively. Treatment with 200 ppm chlorine and calcinated calcium reduced L. monocytogenes numbers by 2.27 and 7.59 log10 CFU per tomato, respectively. The findings of this study suggest that calcinated calcium could be useful in controlling pathogenic microorganisms in fresh produce.

Pathogenic Microbiological Baseline Survey of Pork Carcasses in Taiwan

2013 ◽  
Vol 76 (6) ◽  
pp. 1046-1050 ◽  
Author(s):  
JYH-PERNG WANG ◽  
KUANG-SHENG YEH ◽  
MING-WEI HSIEH ◽  
CHIEN-YU FANG ◽  
ZENG-WENG CHEN ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Foodborne Illness ◽  
The Other ◽  
Baseline Survey ◽  
Campylobacter Coli ◽  
Escherichia Coli O157 ◽  
Pathogenic Microorganisms

From 2004 to 2010, pork carcass swabs from state-inspected slaughter plants in Taiwan were intermittently analyzed to determine the prevalence of selected pathogenic microorganisms associated with foodborne illness. The prevalences of Staphylococcus aureus each year from 2006 to 2010 were 6.6, 10.8, 5.1, 6.4, and 7.4%, respectively, while those of Listeria monocytogenes were 1.2% in 2004, 1.3% in 2005, and 3.5% in 2008. The prevalences of Clostridium perfringens were 0.9% in 2004, 3.2% in 2005, and 1.1% in 2008. Campylobacter jejuni and Campylobacter coli had a higher recovery rate than the other surveyed microorganisms, with prevalences during 2004, 2005, and 2008 of 21.1, 13.7, and 8.1%, respectively. Salmonella strains were analyzed each year, and their prevalences ranged between 3.0 and 6.9%. Derby, Typhimurium, Anatum, Choleraesuis, and Agona were the five serovars most frequently identified among the Salmonella isolates. Escherichia coli O157:H7 was not detected in 2004, 2005, or 2010. Routine baseline surveying of pork carcasses to determine the prevalence of selected pathogens of concern for food safety can provide valuable information regarding the effectiveness of the slaughtering procedures or the need for interventions.

Effectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes

2003 ◽  
Vol 66 (4) ◽  
pp. 542-548 ◽  
Author(s):  
M. L. BARI ◽  
Y. SABINA ◽  
S. ISOBE ◽  
T. UEMURA ◽  
K. ISSHIKI
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Enteritidis ◽  
Distilled Water ◽  
Escherichia Coli O157 ◽  
Pathogenic Microorganisms ◽  
Acidic Water ◽  
Water Control ◽  
E Coli ◽  
Chlorine Water

A study was conducted to evaluate the efficacy of electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surfaces of spot-inoculatedtomatoes. Inoculated tomatoes were sprayed with electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water (control) and rubbed by hand for 40 s. Populations of E. coli O157:H7, Salmonella, and L. monocytogenes in the rinse water and in the peptone wash solution were determined. Treatment with 200-ppm chlorine water and electrolyzed acidic water resulted in 4.87- and 7.85-log10 reductions, respectively, in Escherichia coli O157:H7 counts and 4.69- and 7.46-log10 reductions, respectively, in Salmonella counts. Treatment with 200-ppm chlorine water and electrolyzed acidic water reduced the number of L. monocytogenes by 4.76 and 7.54 log10 CFU per tomato, respectively. This study's findings suggest that electrolyzed acidic water could be useful in controlling pathogenic microorganisms on fresh produce.

Metabiotic Effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on Raw Portioned Tomatoes

2008 ◽  
Vol 71 (7) ◽  
pp. 1366-1371 ◽  
Author(s):  
ANTONIO BEVILACQUA ◽  
FRANCESCA CIBELLI ◽  
DANIELA CARDILLO ◽  
CLELIA ALTIERI ◽  
MILENA SINIGAGLIA
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Fruits And Vegetables ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Log Reduction ◽  
Death Time ◽  
Storage Temperatures

The metabiotic effects of Fusarium proliferatum, F. avenaceum, and F. oxysporum on Escherichia coli O157:H7 and Listeria monocytogenes in fresh tomatoes were investigated. Tomatoes were preinoculated with the molds and incubated at 15°C for 7 days; then they were inoculated separately with the pathogens, packaged in air and modified atmosphere (5% O2, 30% CO2, and 65% N2), and stored at 4, 8, and 12°C for 9 days. The cell loads of pathogens and lactic acid bacteria and the pH were evaluated periodically. The data were modeled through some different mathematical models to assess the shoulder length, i.e., the time before the beginning of the exponential death phase, the 1-log reduction time (δ), and the pathogen death time (δstand). The preinoculation of tomatoes with the molds enhanced the survival of E. coli O157:H7 by prolonging shoulder length and δ parameters; this effect, however, was not observed for L. monocytogenes. pH values did not undergo significant changes within the storage time, and the lactic acid bacteria increased from 5 to 7 log CFU/g, without significant differences among the storage temperatures or the packaging atmospheres. The results of this research showed that the use of fresh tomatoes colonized by fusaria (even if the contamination is not visible) could increase significantly the risk of outbreaks due to some pathogens that could be on the surface of fruits and vegetables as a result of cross-contamination at home or incorrect postharvest operations.

scholarly journals ATIVIDADE ANTIMICROBIANA DE MICRORGANISMOS ISOLADOS DE GRÃOS DE KEFIR

2018 ◽  
Vol 19 (0) ◽  
Author(s):  
Priscila Alves Dias ◽  
Daiani Teixeira Silva ◽  
Cláudio Dias Timm
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Escherichia Coli O157 ◽  
E Coli

Resumo Kefir é o produto da fermentação do leite pelos grãos de kefir. Esses grãos contêm uma mistura simbiótica de bactérias e leveduras imersas em uma matriz composta de polissacarídeos e proteínas. Muitos benefícios à saúde humana têm sido atribuídos ao kefir, incluindo atividade antimicrobiana contra bactérias Gram positivas e Gram negativas. A atividade antimicrobiana de 60 microrganismos isolados de grãos de kefir, frente à Escherichia coli O157:H7, Salmonella enterica subsp. enterica sorotipos Typhimurium e Enteritidis, Staphylococcus aureus e Listeria monocytogenes, foi estudada através do teste do antagonismo. A ação antimicrobiana dos sobrenadantes das bactérias ácido-lácticas que apresentaram atividade no teste do antagonismo foi testada. O experimento foi repetido usando sobrenadantes com pH neutralizado. Salmonella Typhimurium e Enteritidis sobreviveram por 24 horas no kefir em fermentação. E. coli O157:H7, S. aureus e L. monocytogenes foram recuperados até 72 horas após o início da fermentação. Todos os isolados apresentaram atividade antimicrobiana contra pelo menos um dos patógenos usados no teste do antagonismo. Sobrenadantes de 25 isolados apresentaram atividade inibitória e três mantiveram essa atividade com pH neutralizado. As bactérias patogênicas estudadas sobreviveram por tempo superior àquele normalmente utilizado para a fermentação do kefir artesanal, o que caracteriza perigo em potencial para o consumidor quando a matéria-prima não apresentar segurança sanitária. Lactobacillus isolados de grãos de kefir apresentam atividade antimicrobiana contra cepas de E. coli O157:H7, Salmonella sorotipos Typhimurium e Enteritidis, S. aureus e L. monocytogenes além daquela exercida pela diminuição do pH.

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