Microbial safety and quality of fresh herbs from Los Angeles, Orange County and Seattle farmers' markets

Levy, Donna J; Beck, Nicola K.; Kossik, Alexandra L.; L., Patti, Taylor; Meschke, John Scott; Calicchia, Melissa L.; Hellberg, Rosalee S.

doi:10.1002/jsfa.6996

Cited by 23 publications

(10 citation statements)

References 12 publications

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“…However, prevalence obtained in our study was comparable to the prevalence found in another extensive study (Mukherjee, Speh, Jones, Buesing, & Diez‐Gonzalez, 2006) that surveyed more than 2,000 produce samples from 63 farms in Minnesota and Wisconsin, including organic, semi‐organic and conventional farms, which detected E. coli in 8% of samples. In similar farmers' market studies, the prevalence of E. coli was found in 2.3% of 301 leafy greens and spinach (Roth et al, 2018), 27% of 133 fresh herb samples (Levy et al, 2015), and 7.7% of 600 fresh produce including green onion, lettuce, and spinach (Bohaychuk et al, 2009). Differences between sample size and commodities used in those studies and our study could have led to the disparity in results.…”

Section: Resultsmentioning

confidence: 96%

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Prevalence and antimicrobial resistance of foodborne pathogens in select fresh produce procured from farmers' markets in Central Virginia

Kim

Almuqati

Fatani

et al. 2021

Journal of Food Safety

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As farmers' markets have increased in size, scope, and complexity, so have potential food‐safety challenges and implications. Most products sold at farmers' markets may receive minimal to no treatment of decontamination which could increase their potential microbial risks. The aim of this study was to assess the prevalence and antimicrobial resistance (AMR) of foodborne pathogens in select fresh produce procured from farmers' markets in Central Virginia. A total of 138 samples produced by 15 farms and sold at 9 registered farmers' markets were obtained between March and November 2017. Campylobacter, Escherichia coli, and Listeria were, respectively, detected in 8.7, 9.4, and 8.0% of the samples. A total of 46 bacterial isolates consisted of Campylobacter, E. coli, and Listeria were tested for their susceptibility to 12 antimicrobials. Ampicillin resistance showed the highest frequency among Campylobacter (100%) and E. coli (47.8%) isolates while nalidixic acid resistance was the highest in Listeria isolates (72.7%). At least 17% of each Campylobacter, E. coli, and Listeria isolates exhibited multidrug resistance (MDR). No isolates had matching pulsed‐field gel electrophoresis (PFGE) profiles demonstrating that the E. coli isolates had a high degree of genomic diversity. This study demonstrated a potential health hazard arising from farmers' market‐acquired fresh produce and emphasizes the importance of good agricultural and handling practices to prevent foodborne illness and spread of multidrug antibiotic resistance. Continued research is needed to determine and intervene the cause(s) of the observed prevalence and to support the healthy development of food products sold at farmers' markets.

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Section: Resultsmentioning

confidence: 96%

“…In contrast, a study conducted by Pan et al (2015) reported the presence of Salmonella in 6.6% of 242 fresh produce commodities. In another related study, Levy et al (2015) reported that prevalence of Salmonella was detected in 0.8% of 133 fresh herb samples obtained from 13 farmers' markets in Los Angeles, CA and Seattle, WA.…”

Section: Resultsmentioning

confidence: 97%

Prevalence and antimicrobial resistance of foodborne pathogens in select fresh produce procured from farmers' markets in Central Virginia

Kim

Almuqati

Fatani

et al. 2021

Journal of Food Safety

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“…on broiler carcasses was tested and confirmed by the Salmonella Latex Agglutination Test and API 20E strips with a biochemical profile code 6704752 (17). There was no contradiction in results between these two tests.…”

Section: Resultsmentioning

confidence: 99%

Impact of Built-up-Litter and Commercial Antimicrobials on Salmonella and Campylobacter Contamination of Broiler Carcasses Processed at a Pilot Mobile Poultry-Processing Unit

Lemonakis

Glover

et al. 2017

Front. Vet. Sci.

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The small-scale mobile poultry-processing unit (MPPU) produced raw poultry products are of particular food safety concern due to exemption of USDA poultry products inspection act. Limited studies reported the microbial quality and safety of MPPU-processed poultry carcasses. This study evaluated the Salmonella and Campylobacter prevalence in broiler ceca and on MPPU-processed carcasses and efficacy of commercial antimicrobials against Campylobacter jejuni on broilers. In study I, straight-run Hubbard × Cobb broilers (147) were reared for 38 days on clean-shavings (CS, 75) or built-up-litter (BUL, 72) and processed at an MPPU. Aerobic plate counts (APCs), coliforms, Escherichia coli, and yeast/molds (Y/M) of carcasses were analyzed on petrifilms. Ceca and carcass samples underwent microbial analyses for Salmonella and Campylobacter spp. using the modified USDA method and confirmed by API-20e test (Salmonella), latex agglutination immunoassay (Campylobacter), and Gram staining (Campylobacter). Quantitative polymerase chain reaction (CadF gene) identified the prevalence of C. jejuni and Campylobacter coli in ceca and on carcasses. In study II, fresh chilled broiler carcasses were spot inoculated with C. jejuni (4.5 log10 CFU/mL) and then undipped, or dipped into peroxyacetic acid (PAA) (1,000 ppm), lactic acid (5%), lactic and citric acid blend (2.5%), sodium hypochlorite (69 ppm), or a H2O2–PAA mix (SaniDate® 5.0, 0.25%) for 30 s. Surviving C. jejuni was recovered onto Brucella agar. APCs, coliforms, and E. coli populations were similar (P > 0.05) on CS and BUL carcasses. Carcasses of broilers raised on BUL contained a greater (P < 0.05) Y/M population (2.2 log10 CFU/mL) than those reared on CS (1.8 log10 CFU/mL). Salmonella was not detected in any ceca samples, whereas 2.8% of the carcasses from BUL were present with Salmonella. Prevalence of Campylobacter spp., C. jejuni was lower (P < 0.05), and C. coli was similar (P > 0.05) in CS-treated ceca than BUL samples. Prevalence of Campylobacter spp., C. jejuni, and C. coli was not different (P > 0.05) on CS- and BUL-treated carcasses. All antimicrobials reduced C. jejuni by 1.2–2.0 log CFU/mL on carcasses compared with controls. Hence, raising broilers on CS and applying post-chilling antimicrobial treatment can reduce Salmonella and Campylobacter on MPPU-processed broiler carcasses.

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“…In addition, since both governmental policies and media support local food, farmers' markets promote economic development for rural and urban communities [12]. However, microbial studies have found that the quality and safety of food products sold at farmers markets are not always better than food at retail stores, and in some cases, the microbial levels in produce from farmers markets were higher than retail establishments [13][14][15][16]. According to the U.S. Centers for Disease Control and Prevention (CDC), foodborne illness outbreaks cause an estimated 48 million illnesses, 128,000 hospitalizations, and 3000 deaths in the United States annually [17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Food Safety Challenges and Barriers in Southern United States Farmers Markets

Mohammad

Neal

et al. 2019

Foods

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Purchasing fresh and local produce at farmers markets has seen an increasing trend over the past decade. However, with this rise in popularity food safety challenges need to be recognized and addressed. Farmers market managers play a significant role in ensuring that vendors implement food safety practices at the market. Thus, this study investigated the food safety perceptions of farmers markets managers and vendors in Texas and Arkansas. A total of 123 participants were surveyed, including 38 managers and 85 vendors. The survey included a series of questions to determine gaps in vendor and manager food safety knowledge as well as the barriers and factors that prevent the implementation of relevant food safety practices. The results indicate that a lack of facilities, equipment, and resources containing food safety guidelines specific to farmers markets were the major barriers to the implementation of food safety practices. In addition, only 36.7% of participants had formal food safety training (e.g., ServSafe) and approximately 50% of the market managers provided food safety materials to their vendors. Overall, these data suggest that the development of farmers market-specific training programs to enhance food safety behaviors and practices in farmers markets would be beneficial to stakeholders.

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Microbial safety and quality of fresh herbs from Los Angeles, Orange County and Seattle farmers' markets

Abstract: Overall, this study indicates the presence of Salmonella and generic E. coli in fresh herbs sold at farmers' markets; however, additional studies are needed to determine the sources and extent of contamination.

Cited by 23 publications

References 12 publications

Prevalence and antimicrobial resistance of foodborne pathogens in select fresh produce procured from farmers' markets in Central Virginia

Prevalence and antimicrobial resistance of foodborne pathogens in select fresh produce procured from farmers' markets in Central Virginia

Impact of Built-up-Litter and Commercial Antimicrobials on Salmonella and Campylobacter Contamination of Broiler Carcasses Processed at a Pilot Mobile Poultry-Processing Unit

Food Safety Challenges and Barriers in Southern United States Farmers Markets

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