Microbiological characterization of vegetables and their rhizosphere soil  in Eastern Poland

Kłapeć, Teresa; Wójcik-Fatla, Angelina; Cholewa, Alicja; Cholewa, Grażyna; Dutkiewicz, Jacek

doi:10.5604/12321966.1226846

Cited by 16 publications

(14 citation statements)

References 31 publications

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“…The median concentrations of filamentous fungi in examined vegetables were 3.49-5.0 log 10 CFU g -1 , being in the middle of values reported for fungi (moulds and yeasts) determined in the fresh and whole vegetables collected in various countries of the world, which varied within a fairly wide range of 1.1-6.1 log 10 CFU g -1 [2,3,12,13]. Concentrations of filamentous fungi in carrot and beetroot determined in the presented study were similar to the concentrations of aerobic mesophilic bacteria found in these vegetables on conventional farms [14].…”

Section: Levels Of Filamentous Fungi In Root Vegetables and Adjacent supporting

confidence: 72%

Fungal diversity of root vegetables and soil rhizosphere collected from organic and conventional farms in Eastern Poland

Kłapeć

Cholewa

et al. 2018

Ann Agric Environ Med.

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It was found that the mean concentration of fungi was higher in vegetables and soil from conventional farms than in those from organic farms. In the case of carrots and soil from conventional farms, this concentration was 4.93 and 5.10 log₁₀ CFU g^-1, respectively, whereas from organic farms - respectively, 3.81 and 4.20 log₁₀ CFU g^-1. In the case of beetroots and soil from conventional farms, the mean concentrations were also higher compared to organic farms - 5.09 vs. 3.93 and 4.95 vs. 4.23 log₁₀ CFU g^-1. In the examined vegetables and rhizosphere soil, 61 species of filamentous fungi were found, of which 12 belonged to the genus Penicillium, 4 to the genus Fusarium, and 2 species each to the genera: Aspergillus, Cladosporium and Trichoderma. As many as 28 (45.9%) fungal species that occurred in vegetables and soil are regarded as pathogenic for humans.

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Section: Levels Of Filamentous Fungi In Root Vegetables and Adjacent supporting

confidence: 72%

Fungal diversity of root vegetables and soil rhizosphere collected from organic and conventional farms in Eastern Poland

Kłapeć

Cholewa

et al. 2018

Ann Agric Environ Med.

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“…In addition to cooked food, people also eat a lot of raw foods, like vegetables, fruits and berries, which can be contaminated with L monocytogenes , 46 47 E coli , 48–50 Salmonella 49–53 and Campylobacter , 54 and compared with pet food recalls, recalls in human food are much more frequent 55 . Salmonella and Campylobacter can also be isolated from the hands, contact surfaces and cloths in the households where contaminated chicken for human consumption have been handled 56 .…”

Section: Discussionmentioning

confidence: 99%

Owners’ perception of acquiring infections through raw pet food: a comprehensive internet‐based survey

et al. 2019

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There has been concerns related to the risk of bacterial contamination from raw pet food to humans, but research is still scarce. The purpose of this cross-sectional study was to use a worldwide internet survey-based data to evaluate the impact of raw pet foods on human health from the owners’ experience. From 16 475 households, 0.2 per cent (n=39) reported having had a transmission of pathogen from the raw pet food to a human family member during the time that raw feeding had been used in the household. Only in three of those households the same pathogen that was found in the human sample was analysed and confirmed also in the raw pet food (0.02 per cent of all data). Moreover, 0.1 per cent (n=24) reported suspecting that a disease could have been transmitted to a human from the pet food. Feeding salmon and turkey, using more than 50 per cent of the diet as raw foods and preparing the raw food in the same place and utensils as the family foods all had negative association with infections. Having 2 to 6 year-old children living in the household was associated with more infections, although adults were the most frequently infected.

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“…They also found that most of the tested samples of these vegetables contained >5 log 10 cfu g -1 total aerobic bacteria. In the studies by Kłapeć et al [40], the number of mesophilic bacteria in fresh lettuce was 5.27 log 10 cfu g -1 and in dill -4.64 log 10 cfu g -1 . Wójcik-Stopczyńska et al [41] observed that the population of mesophilic bacteria in spinach, immediately after harvesting, ranged from 4.7-5.2 log 10 cfu g -1 .…”

Section: Discussionmentioning

confidence: 91%

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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Microbiological characterization of vegetables and their rhizosphere soil in Eastern Poland

Cited by 16 publications

References 31 publications

Fungal diversity of root vegetables and soil rhizosphere collected from organic and conventional farms in Eastern Poland

Fungal diversity of root vegetables and soil rhizosphere collected from organic and conventional farms in Eastern Poland

Owners’ perception of acquiring infections through raw pet food: a comprehensive internet‐based survey

Differences in microbiological quality of leafy green vegetables

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