Comparison of growth and disinfectant resistance of Bacillus cereus isolated from fresh-cut produce and organic vegetables

Lee, Sun‐Ah; Park, Ahreum; Yoon, Hyunjoo; Lee, Heeyoung; Koo, Minseon; Yoon, Yohan

doi:10.1007/s10068-014-0236-8

Cited by 1 publication

(1 citation statement)

References 17 publications

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“…Salmonella, found in cucumber, infected 907 people in the United States [5], while 205 people were infected with E. coli O157:H7 detected in spinach [6]. Hence, fresh produce has a high potential risk of causing food-borne illness outbreaks, as also shown by a previous reports [7,8].…”

Section: Introductionmentioning

confidence: 68%

Microbiota Analysis and Microbiological Hazard Assessment in Chinese Chive (Allium tuberosum Rottler) Depending on Retail Types

Seo

Yum

Lee

et al. 2022

J. Microbiol. Biotechnol.

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Chinese chive ( Allium tuberosum Rottler) has potential risks associated with pathogenic bacterial contamination as it is usually consumed raw. In this study, we investigated the microbiota of Chinese chives purchased from traditional markets and grocery stores in March (Spring) and June (Summer) 2017. Differences in bacterial diversity were observed, and the microbial composition varied across sampling times and sites. In June, potential pathogenic genera, such as Escherichia , Enterobacter , and Pantoea , accounted for a high proportion of the microbiota in samples purchased from the traditional market. A large number of pathogenic bacteria ( Acinetobacter lwoffii , Bacillus cereus , Klebsiella pneumoniae , and Serratia marcescens ) were detected in the June samples at a relatively high rate. In addition, the influence of the washing treatment on Chinese chive microbiota was analyzed. After storage at 26°C, the washing treatment accelerated the growth of enterohemorrhagic Escherichia coli (EHEC) because it caused dynamic shifts in Chinese chive indigenous microbiota. These results expand our knowledge of the microbiota in Chinese chives and provide data for the prediction and prevention of food-borne illnesses.

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