Microbial ecology of fresh vegetables

Zheng, Jie; Kase, Julie A.; Jesús, Antonio de; Sahu, S. K.; Hayford, Alice E.; Luo, Yaguang; Datta, Atin R.; Brown, Eric W.; Bell, Rebecca

doi:10.1002/9781118823071.ch17

Cited by 5 publications

(3 citation statements)

References 113 publications

(96 reference statements)

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“…As part of the standard procedure for evaluating the microbiological contamination of vegetables, ascertain the levels of total mesophilic aerobic bacteria and gramnegative bacteria of the Enterobacteriaceae family, paying particular attention to faecal coliform bacteria as general indicators of pollution. E. coli, Enterobacteriaceae, and coliforms are often used indicators for the assessment of the quality of fresh vegetables and the hygienic conditions present in their production and handling contexts (Szczech et al, 2018;Zheng et al, 2017).…”

Section: Review Of Literaturementioning

confidence: 99%

Isolation and enumeration of bacteria from common green vegetables available in nearby market at Ayodhya

Sharma

Singh

Tripathi³

2023

The Scientific Temper

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. The present investigation was a part of the project work to identify the microbes present in the edible vegetables procured from the local markets at and around Ayodhya and Faizabad. Fresh vegetables were collected and brought to the laboratory of the Department of Microbiology, Dr Rammanohar Lohia Awadh University, Ayodhya. Standard procedures were adopted to isolate, identify and study the microflora obtained. A list of Gram-positive and Gram-negative bacteria is made on the basis of the findings of the present study. Keywords: Gram-positive, Gram-negative, Microbes, Ayodhya

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Section: Review Of Literaturementioning

confidence: 99%

Isolation and enumeration of bacteria from common green vegetables available in nearby market at Ayodhya

Sharma

Singh

Tripathi³

2023

The Scientific Temper

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“…Contaminated fresh produce is an important source of foodborne diseases globally, with 988 outbreaks and 45,723 cases reported from 2010 to 2015 across New Zealand, Australia, the United States, the European Union, Canada, and Japan ( 2 ). To mitigate the risk of pathogen contamination, postharvest sanitizer treatments are widely employed in the fresh produce industry ( 3 – 5 ). Many types of fresh produce are treated with sanitizer washes to remove debris and reduce spoilage organisms adhered to the produce surface ( 6 , 7 ).…”

Section: Introductionmentioning

confidence: 99%

An Effective Sanitizer for Fresh Produce Production: In Situ Plasma-Activated Water Treatment Inactivates Pathogenic Bacteria and Maintains the Quality of Cucurbit Fruit

et al. 2023

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“…The routine procedure for assessment of the microbiological contamination of vegetables includes determination of the levels of total mesophilic aerobic bacteria and Gram-negative bacteria of the Enterobacteriaceae family, with special relevance to faecal coliform bacteria as general indicators of pollution. E. coli, Enterobacteriaceae and coliforms are frequently used indicators for the assessment of the quality of fresh vegetables and hygienic conditions present in their production and handling environments [12,13]. Enterococci are commonly found in the digestive tract of humans and animals, but they also enter into the environment and are easily colonised due to their high adaptability.…”

Section: Introduction and Objectivementioning

confidence: 99%

Differences in microbiological quality of leafy green vegetables

Kowalska¹,

Szczech²

2022

Ann Agric Environ Med.

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Objective. The aim of the study was to determine the presence and concentration of indicator microorganisms on leafy green vegetables available in Poland. Material and methods. Microbial analyses of 122 samples of leafy green vegetables: rocket, lamb's lettuce, iceberg lettuce, chive, spinach, celery, dill and parsley, sold in Polish supermarkets in 2018 and 2019, were conducted. The vegetables were analyzed for aerobic mesophilic bacteria, yeasts and moulds, Enterobacteriaceae, Enterococcus, coliforms and Escherichia coli number according to Polish standards. Results. The most microbiologically contaminated vegetables occurred to be parsley, rocket and spinach, and the least contaminated was iceberg lettuce. The presence of total mesophilic bacteria was found in all samples. The highest average number of mesophilic bacteria was found for lamb's lettuce, rocket, parsley and spinach. Numerous yeasts were presented in almost all leafy green samples while rocket and parsley were the most contaminated with moulds. Enterobacteriaceae were isolated from all samples of parsley. High populations of these bacteria were found in rocket and celery samples. Of the 122 vegetable samples, 95 (78%) were positive for coliforms, especially all samples of parsley were inhabited by these bacteria. 24% of all samples were contaminated by Enterococcus, mainly parsley, spinach and chive. The presence of E. coli was found in only one sample of spinach. Conclusions. The levels of aerobic mesophilic bacteria, yeasts and moulds, Enterobacteriaceae, Enterococcus and coliforms in leafy green vegetables sold in Poland could be classified as moderate or low. The abundant presence of the studied microorganisms may pose a risk for some categories of people consuming leafy green vegetables, mostly immunocompromised persons.

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Microbial ecology of fresh vegetables

Cited by 5 publications

References 113 publications

Isolation and enumeration of bacteria from common green vegetables available in nearby market at Ayodhya

Isolation and enumeration of bacteria from common green vegetables available in nearby market at Ayodhya

An Effective Sanitizer for Fresh Produce Production: In Situ Plasma-Activated Water Treatment Inactivates Pathogenic Bacteria and Maintains the Quality of Cucurbit Fruit

Differences in microbiological quality of leafy green vegetables

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