Assessment of the microbiological quality of fresh produce on sale in Sicily, Italy: preliminary results

Abstract

BackgroundFresh produce occupies an increasingly important place in the human food supply because of its health-promoting nutritional properties. Most fresh produce is eaten raw or after minimal processing and, consequently, pathogen contamination can represent a serious health risk. There has been an increase in foodborne outbreaks and cases associated with fresh produce, but literature data about the prevalence of pathogen contamination are inconsistent. This study was undertaken to assess the hygienic quality and the prevalence of the most common bacterial pathogens in fresh produce sold in retail markets in Sicily. A total of 125 samples of different types of vegetables were examined by standardized microbiological methods.ResultsThe aerobic mesophilic count ranged between 2 log and 7 log cfu g−1 and the Enterobacteriaceae counts between < 1 log and 6 log cfu g−1, with statistically significant differences between unprocessed and minimally processed products (p < 0.05). Escherichia coli was detected only in leaf vegetables at a concentration of 2 log - 3 log cfu g−1. Enterococci were found at a concentration of 2 log - 4 log cfu g−1. Coagulase positive Staphylococci and sulphite-reducing Clostridia were not detected in any sample. Three samples tested positive for Listeria monocytogenes, Yersinia enterocolitica and Salmonella veneziana.ConclusionOur study provides updated data on the microbiological quality of retail vegetables and confirms the need to implement strategies to increase microbial safety of fresh produce.

Assessment of irrigation water quality and microbiological safety of leafy greens in different production systems

“…Johnston et al () detected low levels of E. coli and coliforms on fresh produce. Similar to other findings (Cardamone, Aleo, Mammina, Oliveri, & Di Noto, ), coliforms and E . coli were detected at concentrations complying with current national (DWAF, ) and FAO () regulations in market ready lettuce and baby spinach respectively.…”

“…Contaminated irrigation water is one of the factors influencing microbiological quality of leafy green vegetables (Seow, Agoston, Phua, & Yuk, 2012). Our study reports E. coli levels of 18, 20, and 27% for baby spinach, lettuce and cabbage, respectively; this is higher than concentrations previously reported by Cardamone et al (2015). Traditionally coliforms were used as indicators of fecal contamination and potential presence of pathogenic bacteria (Steele & Odumeru, 2004), hence they were tested for in this study.…”

Bacterial and parasitic contaminants of salad vegetables sold in markets in Fako Division, Cameroon and evaluation of hygiene and handling practices of vendors

“…Recent years have witnessed an increase in the frequency of occurrence of these infections. Studies in developed and developing countries have demonstrated the potential of raw vegetables to transmit pathogens [8, 9, 21–23]. Data on microbial quality of vegetables in Cameroon is scarce despite the fact that it has witnessed an increase in vegetable consumption and cultivation, as cultivation in addition to ensuring food security, has become an income generating activity [17, 24].…”

Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea

“…Microbiological qualities and prevalence of pathogens in fresh produce can vary significantly due to different major factors that can affect microbial safety. Such factors include the location of samples, growth conditions, harvesting season and method, and the microbiological analysis method used (Cardamone and others ). Such variations highlight the difficulties in identifying the risk, the sources of contamination, and control strategies (FAO/WHO ).…”