Microbial Quality and Safety of Fresh Produce

Sela, Shlomo; Fallik, Elazar

doi:10.1016/b978-0-12-374112-7.00013-5

Cited by 14 publications

(16 citation statements)

References 182 publications

(170 reference statements)

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“…Microbial contamination can occur during any steps of the farm-to-table and this contamination can arise from environmental, animal, human sources and technological applications. Microorganisms could spread not only by direct contact, but also through air and water [6][7][8][9]. Raw eaten vegetables and fruits are consumed without enough heating process, and therefore the possibility of food poisoning and food-borne infections always exists [10].…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality of Fresh Vegetables and Fruits Collected from Supermarkets in Istanbul, Turkey

Büyükünal¹,

Issa²,

Aksu³

et al. 2015

JFNS

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Abstract:Two hundred sixty one samples, collected from supermarkets in Istanbul, Turkey. All samples were analysed for aerobic mesophilic bacterial counts (AMC), aerobic psychrotrophic bacterial counts (APC), enumeration of yeasts and moulds (YM), coliforms, Escherichia coli and detection of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, thermotolerant Campylobacter spp. AMC ranged from 2.95 to 3.75 log 10 CFU/g. APC ranged from 0 to 3.55 log 10 CFU/g. The highest counts of coliforms were found in carrot, spinach, green leaf lettuce, cos lettuce and iceberg lettuce. The highest counts of YM were found in tomato, spinach, green leaf lettuce, cos lettuce and iceberg lettuce. Green leaf lettuces, cos lettuces, iceberg lettuces, spinach and carrot were highly contaminated with aerobic mesophilic (3.6 log 10 CFU/g), psychrotrophic microorganisms (3.4 log 10 CFU/g), and showed a high incidence of E.coli (41.77% of samples). Of the samples analysed, 10 (3.83%) were Salmonella spp. positive and 17 (6.51%) were thermotolerant Campylobacter spp. positive. None of the samples was positive for Escherichia coli O157:H7 and Listeria monocytogenes. Fresh vegetables and fruits, sold in Istanbul, Turkey, are needed to control foodborne pathogens especially Salmonellosis and Campylobacteriosis.

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Section: Introductionmentioning

confidence: 99%

Microbiological Quality of Fresh Vegetables and Fruits Collected from Supermarkets in Istanbul, Turkey

Büyükünal¹,

Issa²,

Aksu³

et al. 2015

JFNS

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“…69 Since most fresh produce are minimally processed and often eaten raw, they retain most of their shredding of produce cause tissue damage and leakage of exudates that may facilitate the growth 76 of microflora residing on the produce. Hence, sanitizing of minimally-processed fresh produce 77 before processing is essential to reduce the population of surface microflora as well as to prevent 78 the internalization of bacteria within produce (Sapers, 2002;Sela & Fallik, 2009). 79 Chlorine is the most commonly used chemical disinfectants in the fresh produce due to its 80 low cost and bactericidal effect (Sapers, 2009 For the sanitization of fresh turnips, the outer layer of turnips was peeled before the 187 turnip was cut into 4 equal portions because it is a root vegetable covered with soil and not 188 consumed in its unpeeled form.…”

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confidence: 99%

Effectiveness of various sanitizer treatments for inactivating natural microflora and Salmonella spp. on turnip (Pachyrhizus erosus)

et al. 2015

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“…During the several processing steps of fresh-cut products, such as trimming, washing, peeling, cutting, and slicing, the vegetables are at risk of contamination by pathogenic bacteria (9). The process of slicing and shredding provides essential growth nutrients for the microbial flora residing on these products (35). An important cause of pathogenic contamination is human, which can potentially contaminate the fresh produce at any stage from farm to fork (35).…”

mentioning

confidence: 99%

“…The process of slicing and shredding provides essential growth nutrients for the microbial flora residing on these products (35). An important cause of pathogenic contamination is human, which can potentially contaminate the fresh produce at any stage from farm to fork (35).…”

mentioning

confidence: 99%

Microbiological Quality of Fresh-Cut Carrots and Process Waters

Määttä

Lehto

Kuisma

et al. 2013

Journal of Food Protection

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Fresh vegetables may be contaminated by pathogens in different ways after harvest. Pathogenic microorganisms associated with fresh vegetables can cause severe outbreaks of foodborne disease. We discuss here the results of microbiological analysis of carrot samples, as well as of washing, processing, and wastewater samples. Washed, unpeeled carrots generally contained the highest aerobic plate counts (mean, 5.5 log CFU/g). Escherichia coli was not detected in any carrot or water sample examined. The amounts of coliform bacteria and enterobacteria were higher in carrot samples taken from the first steps in the processing line than in samples taken in later phases of the process. Yersinia pseudotuberculosis was not detected in any of the samples by the cultivation method; however, nonpathogenic Yersinia enterocolitica was detected from most carrot samples and almost all washing water and wastewater samples but only from 2 of 10 process water samples. Using a more-sensitive real-time PCR method, pathogenic Y. enterocolitica was found from several carrot samples, and when these positive samples were cultivated, no pathogenic Y. enterocolitica strains were detected.

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Microbial Quality and Safety of Fresh Produce

Cited by 14 publications

References 182 publications

Microbiological Quality of Fresh Vegetables and Fruits Collected from Supermarkets in Istanbul, Turkey

Microbiological Quality of Fresh Vegetables and Fruits Collected from Supermarkets in Istanbul, Turkey

Effectiveness of various sanitizer treatments for inactivating natural microflora and Salmonella spp. on turnip (Pachyrhizus erosus)

Microbiological Quality of Fresh-Cut Carrots and Process Waters

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