Detection and Enumeration of Microorganisms in Ready‐to‐eat Foods, Ready‐to‐cook Foods and Fresh‐cut Produce in Korea

Chung, Myung‐Sub; Kim, In Soo; Ha, Sang‐Do

doi:10.1111/j.1745-4565.2010.00221.x

Cited by 22 publications

(9 citation statements)

References 10 publications

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“…Unlike Listeria monocytogenes (Shi et al, 2015 ) and Salmonella (Yang et al, 2016 ) , V. parahaemolyticus was not frequently detected on RTE foods. Previous study reported that no V. parahaemolyticus was positive in 145 samples of RTE food in Korea (Chung et al, 2010 ), similar result was found in Iran (Zarei et al, 2012 ). However, a report indicated that the prevalence of V. parahaemolyticus in RTE foods was an important cause of food poisoning in Shanghai, China (Tian et al, 2008 ).…”

Section: Discussionsupporting

confidence: 77%

Prevalence, Molecular Characterization, and Antibiotic Susceptibility of Vibrio parahaemolyticus from Ready-to-Eat Foods in China

Xie

et al. 2016

Front. Microbiol.

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Vibrio parahaemolyticus is the leading cause of foodborne outbreaks, particularly outbreaks associated with consumption of fish and shellfish, and represents a major threat to human health worldwide. This bacterium harbors two main virulence factors: the thermostable direct hemolysin (TDH) and TDH-related hemolysin (TRH). Additionally, various serotypes have been identified. The extensive use of antibiotics is a contributing factor to the increasing incidence of antimicrobial-resistant V. parahaemolyticus. In the current study, we aimed to determine the incidence and features of V. parahaemolyticus in ready-to-eat (RTE) foods in China. We found 39 V. parahaemolyticus strains on Chinese RTE foods through investigation of 511 RTE foods samples from 24 cities in China. All isolates were analyzed for the presence of tdh and trh gene by PCR, serotyping was performed using multiplex PCR, antibiotic susceptibility analysis was carried out using the disk diffusion method, and molecular typing was performed using enterobacterial repetitive intergenic consensus sequence PCR (ERIC-PCR) typing and multilocus sequence typing (MLST). The results showed that none of the isolates were positive for tdh and trh. Most of the isolates (33.3%) were serotype O2. Antimicrobial susceptibility results indicated that most strains were resistant to streptomycin (89.7%), cefazolin (51.3%), and ampicillin (51.3%). The isolates were grouped into five clusters by ERIC-PCR and four clusters by MLST. We updated 10 novel loci and 33 sequence types (STs) in the MLST database. Thus, our findings demonstrated the presence of V. parahaemolyticus in Chinese RTE foods, provided insights into the dissemination of antibiotic-resistant strains, and improved our knowledge of methods of microbiological risk assessment in RTE foods.

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Section: Discussionsupporting

confidence: 77%

Prevalence, Molecular Characterization, and Antibiotic Susceptibility of Vibrio parahaemolyticus from Ready-to-Eat Foods in China

Xie

et al. 2016

Front. Microbiol.

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“…Enteritidis in Study 2, is lower than the prevalence rates of Salmonella (2.0–19.7%) and E. coli (6.0–51.5%), reported from Africa (Cardinale et al, ; Eromo et al, ; Mosupye & von Holy, ; Muhammad et al, ; Wolde Bereda, Emerie, Reta, & Asfaw, ). It is also lower than the prevalence of E. coli (4.1%) and Salmonella (4%) reported from South Korea (Chung, Kim, & Ha, ), while comparable with the prevalence data reported for the United States (Levine, Rose, Green, Ransom, & Hill, ) and Trinidad and Tobago (Hosein et al, ). This low prevalence of these specific pathogens in RTE foods in Barbados may be as a result of two important factors, the institution of a local Codex committee that ensures that International Codex standards are followed by food safety regulators on the island and the annual required food safety training for food handlers by the Ministry of Health (Hull‐Jackson, ; Ministry of Industry, International Business, Commerce and Small Business Development, ).…”

Section: Discussionsupporting

confidence: 80%

“…Unsatisfactory levels of coliforms (≥4 log 10 CFU/g) were present in 4.2% of RTE foods from Barbados. This is lower than what was reported from Korea (12.4%; Chung et al, ) and Nigeria (100%; Nkere et al, ), but higher than in Italy (0.0%; Catellani, Alberghini, Feletti, & Boldrin, ). Coliforms are expected to be present in many raw foods such as vegetables.…”

Section: Discussioncontrasting

confidence: 55%

“…The finding of a prevalence of 1.5% S. Enteritidis in study 1 and 1.7% E. coli and 0.0% E. coli O157:H7 and S. Enteritidis in Study 2, is lower than the prevalence rates of Salmonella (2.0-19.7%) and E. coli (6.0-51.5%), reported from Africa (Cardinale et al, 2015;Eromo et al, 2016;Mosupye & von Holy, 1999;Muhammad et al, 2016;Wolde Bereda, Emerie, Reta, & Asfaw, 2016). It is also lower than the prevalence of E. coli (4.1%) and Salmonella (4%) reported from South Korea (Chung, Kim, & Ha, 2010), while comparable with the prevalence data reported for the United States (Levine, Rose, Green, Ransom, & Hill, 2001) and Trinidad and Tobago (Hosein et al, 2008). This low prevalence of these specific pathogens in RTE foods in Barbados may be as & Mekonnen, 2016).…”

Section: Discussioncontrasting

confidence: 53%

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Bacteriological quality and the prevalence of Salmonella spp. and E. coli O157:H7 in ready‐to‐eat foods from Barbados, WI

Hull-Jackson

Mota‐Meira

Adesiyun

2019

Journal of Food Safety

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The bacteriological quality and safety of ready‐to‐eat (RTE) foods in Barbados were assessed in two separate studies conducted between 2014 and 2016. In Study 1, 206 food samples were processed for Salmonella spp. by conventional bacteriological methods. Polymerase chain reaction (PCR) and serotyping were used for confirmation. In Study 2, 120 food samples were processed for the total aerobic plate count (TAPC), coliform count, and E. coli count using conventional bacteriological methods. After a 24 hr pre‐enrichment, the food samples were screened for Salmonella spp. and E. coli O157:H7 by PCR. To validate the PCR screening method for use after pre‐enrichment, the detection limit was investigated in cooked chicken samples spiked with 10‐fold serial dilutions of an overnight culture of Salmonella Enteritidis. In Study 1, the prevalence of Salmonella Enteritidis was 1.5% (3/206). In Study 2, the prevalence of E. coli was 1.7%, and unsatisfactory TAPC (12.5%) and coliform counts (4.2%) were documented. The PCR screen detected DNA extracted from homogenates with as low as 6 CFU/mL, after a 24 hr pre‐enrichment. However, all samples screened negative (0.0%) for Salmonella spp. and E. coli O157:H7. Compared with other developing countries, the prevalence of pathogens in RTE foods in Barbados is low. Practical applications Salmonella and E.coli are major causes of food borne illness globally and antibiotic resistance among these bacteria have presented increasing challenges for clinicians. Studies demonstrate that bacterial contamination in ready‐to‐eat (RTE) foods have varied among developed and developing nations. While there are several published reports on the bacterial contamination of RTE foods from the developing Caribbean region, none have originated from Barbados. This study is the first to report a low prevalence of Salmonella, E. coli and other microbial contaminants in RTE foods sold in popular tourist districts in Barbados. This information can be applied to food safety considerations for public health and the tourism industry.

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“…The increasing amounts of street foods and the increasing demand for minimally processed ready-to-eat products have begun to concern public health agencies on food safety assurance (Lee et al, 2014 ). Foodborne pathogens are present in various foods such as fruits, vegetables and ready-to-eat products which are consumed without any further treatment (Chung et al, 2010 ; Lee et al, 2014 ). This may lead to foodborne diseases if food safety issues are not taken into consideration.…”

Section: Introductionmentioning

confidence: 99%

Rapid methods for the detection of foodborne bacterial pathogens: principles, applications, advantages and limitations

et al. 2015

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The incidence of foodborne diseases has increased over the years and resulted in major public health problem globally. Foodborne pathogens can be found in various foods and it is important to detect foodborne pathogens to provide safe food supply and to prevent foodborne diseases. The conventional methods used to detect foodborne pathogen are time consuming and laborious. Hence, a variety of methods have been developed for rapid detection of foodborne pathogens as it is required in many food analyses. Rapid detection methods can be categorized into nucleic acid-based, biosensor-based and immunological-based methods. This review emphasizes on the principles and application of recent rapid methods for the detection of foodborne bacterial pathogens. Detection methods included are simple polymerase chain reaction (PCR), multiplex PCR, real-time PCR, nucleic acid sequence-based amplification (NASBA), loop-mediated isothermal amplification (LAMP) and oligonucleotide DNA microarray which classified as nucleic acid-based methods; optical, electrochemical and mass-based biosensors which classified as biosensor-based methods; enzyme-linked immunosorbent assay (ELISA) and lateral flow immunoassay which classified as immunological-based methods. In general, rapid detection methods are generally time-efficient, sensitive, specific and labor-saving. The developments of rapid detection methods are vital in prevention and treatment of foodborne diseases.

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Detection and Enumeration of Microorganisms in Ready‐to‐eat Foods, Ready‐to‐cook Foods and Fresh‐cut Produce in Korea

Cited by 22 publications

References 10 publications

Prevalence, Molecular Characterization, and Antibiotic Susceptibility of Vibrio parahaemolyticus from Ready-to-Eat Foods in China

Prevalence, Molecular Characterization, and Antibiotic Susceptibility of Vibrio parahaemolyticus from Ready-to-Eat Foods in China

Bacteriological quality and the prevalence of Salmonella spp. and E. coli O157:H7 in ready‐to‐eat foods from Barbados, WI

Rapid methods for the detection of foodborne bacterial pathogens: principles, applications, advantages and limitations

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