Frequency of indicator bacteria, <i>Salmonella</i>
 and diarrhoeagenic <i>Escherichia coli</i>
 pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants

León, Haydee Bautista-De; Gómez‐Aldapa, Carlos A.; Rangel‐Vargas, Esmeralda; Vázquez-Barrios, E.; Castro-Rosas, Javier

doi:10.1111/lam.12063

Cited by 40 publications

(20 citation statements)

References 23 publications

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“…EPEC strains were EPNW7 and EPNC6 isolated from raw nopalitos ( Opuntia ficus‐indica L . [Gómez‐Aldapa, Cerna‐Cortes, et al, ]), and EPCSA225 isolated from a ready‐to‐eat cooked vegetable salad (Bautista‐De León, Gómez‐Aldapa, Rangel‐Vargas, Vázquez‐Barrios, & Castro‐Rosas, ). EAEC strain was kindly donated by Dr. J.F.…”

Section: Methodsmentioning

confidence: 99%

Behavior of thirteen foodborne bacteria on whole Hass avocado and potential of roselle calyx extracts as alternative disinfectant agents of avocado

Gómez‐Aldapa

Torres-Viela

Amaya-Acosta

et al. 2017

Journal of Food Safety

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The behavior of thirteen foodborne bacteria onto whole Hass avocado and the antibacterial effect of Hibiscus sabdariffa calyx extracts, sodium hypochlorite, acetic acid, and colloidal silver against foodborne bacteria on contaminated avocado were investigated. Avocados were inoculated with foodborne bacteria: Listeria monocytogenes, Shigella flexneri, Staphylococcus aureus, Salmonella Typhimurium, S. Typhi, S. Montevideo, Escherichia coli O157:H7, non‐O157:H7‐Shiga toxin‐producing E. coli, enteropathogenic E. coli, enterotoxigenic E. coli, enteroinvasive E. coli, enteroaggregative E. coli, and Vibrio cholerae O1. The antibacterial effect of four roselle calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against all foodborne bacteria were examined onto avocados. All foodborne bacteria successfully attached and survived onto avocado at least 20 days. The acetonic and methanolic roselle extracts caused a greater reduction (until 4‐log10 in some cases) in the concentration of all foodborne bacteria than sodium hypochlorite, colloidal silver, and acetic acid on contaminated avocados. Practical applications Hass avocado have been associated with foodborne disease caused by Salmonella. The sodium hypochlorite and colloidal silver solution are widely used to disinfect fruit and vegetables in restaurants and home in Mexico. Even, the Health Secretariat of Mexico promotes their use as disinfectants of fruit and vegetables. However, a number of studies have shown that chemical agents used to eliminate pathogenic bacteria on fruits have a limited antimicrobial effect. Roselle calyx extracts are reported to have an antimicrobial effect. This study provides information on the significant impact of acetone and methanol roselle calyx extracts may be a potentially useful addition to disinfection procedures of avocado in the field and processing plants.

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Section: Methodsmentioning

confidence: 99%

Behavior of thirteen foodborne bacteria on whole Hass avocado and potential of roselle calyx extracts as alternative disinfectant agents of avocado

Gómez‐Aldapa

Torres-Viela

Amaya-Acosta

et al. 2017

Journal of Food Safety

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“…According to a report by the Center for Science in the Public Interest (CSPI), fresh produce was the cause of most foodborne illnesses occurred in the U.S. between 2004 and 2013, including 193,754 illnesses from 9,625 outbreaks 33 . Studies have isolated pathogens including Salmonella spp., L. monocytogenes and pathogenic E. coli from fresh and fresh-cut vegetable samples in many countries 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49. Other studies have compared the microbiological quality of vegetables from organic and conventional production 21, 22, 24, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59.…”

Section: Pathogens Isolated From or Associated With Organic Producementioning

confidence: 99%

Microbiology of organic and conventionally grown fresh produce

Maffei

Batalha

Landgraf

et al. 2016

Brazilian Journal of Microbiology

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Fresh produce is a generalized term for a group of farm-produced crops, including fruits and vegetables. Organic agriculture has been on the rise and attracting the attention of the food production sector, since it uses eco-agricultural principles that are ostensibly environmentally-friendly and provides products potentially free from the residues of agrochemicals. Organic farming practices such as the use of animal manure can however increase the risk of contamination by enteric pathogenic microorganisms and may consequently pose health risks. A number of scientific studies conducted in different countries have compared the microbiological quality of produce samples from organic and conventional production and results are contradictory. While some have reported greater microbial counts in fresh produce from organic production, other studies do not. This manuscript provides a brief review of the current knowledge and summarizes data on the occurrence of pathogenic microorganisms in vegetables from organic production.

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“…Despite the lack of data, food safety is also very important for the developing world, since food borne illness is an important threat for human health and economic growth and development [20]. As in developed countries, fresh fruits and vegetables are of (growing) importance in developing countries [21][22][23][24]. As the standard of living rises, people tend to show more interest in fresh produce, e.g.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Safety of Strawberries and Lettuce for Domestic Consumption in Egypt

Uyttendaele

Moneim²,

Ceuppens³

et al. 2014

J Food Process Technol

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Food borne outbreaks with fresh produce are increasingly being reported in developed countries. Food borne illness is an important threat for human health also in developing countries, but data on food safety, in particular related to microbial food safety in fruits and vegetables, the developing world are scarce. In the present study, the sanitary quality and safety of Egyptian lettuce and strawberries, obtained from either primary production or domestic retail market, was assessed by enumeration of faecal indicators organism Escherichia coli and coliforms and the detection of Salmonella spp. Twelve farms in three different regions of Egypt were visited and apart from strawberries (18) and lettuce (18) also samples of soil (12) and irrigation water (12) were obtained. Furthermore, three different types of domestic retail outlets, i.e. open markets, shops and hypermarkets were sampled for strawberries (30) and lettuce (30). Salmonella prevalence in Egyptian domestic fresh produce was very high, namely 42% (20/48) in lettuce and 29% (14/48) in strawberries. The presence of Salmonella was associated with elevated levels of E. coli and coliforms. Observations from this restricted data set suggest that the microbiological quality and safety of lettuce and strawberries in the primary production of Egypt is subjected to considerable regional differences, presumably related to differences in irrigation water quality. Moreover, the microbiological quality and safety of retail lettuce and strawberries increased in accordance with the scale and organization level of the retail outlet.

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Frequency of indicator bacteria, Salmonella and diarrhoeagenic Escherichia coli pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants

Cited by 40 publications

References 23 publications

Behavior of thirteen foodborne bacteria on whole Hass avocado and potential of roselle calyx extracts as alternative disinfectant agents of avocado

Behavior of thirteen foodborne bacteria on whole Hass avocado and potential of roselle calyx extracts as alternative disinfectant agents of avocado

Microbiology of organic and conventionally grown fresh produce

Microbiological Safety of Strawberries and Lettuce for Domestic Consumption in Egypt

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