Microbiological contamination of fresh-cut produce in Korea

Kim, Myung-Ji; Cheigh, Chan Ick

doi:10.1007/s10068-021-01014-7

Cited by 6 publications

(2 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Initially, the fresh-cut industry was established to supply hotels, restaurants, and catering services. However, due to the growing need for fresh fruit and vegetables for consumption and technological advancements, this industry has become popular and developed rapidly in the last decade ( Kim, 2008 ; Tunny et al, 2022 ). By increasing the popularity of fresh, healthy, convenient, and additive-free prepared products consumed globally, they have developed into a major, rapidly expanding food segment of interest to growers, processors, retailers, and consumers ( Castro-Ibáñez et al, 2017 ; Lamikanra, 2002 ; Pradas-Baena et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Dual imaging technique for a real-time inspection system of foreign object detection in fresh-cut vegetables

Kurniawan,

Arief,

Lohumi

et al. 2024

Current Research in Food Science

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Dual imaging technique for a real-time inspection system of foreign object detection in fresh-cut vegetables

Kurniawan,

Arief,

Lohumi

et al. 2024

Current Research in Food Science

View full text Add to dashboard Cite

“…Poultry products have been reported to harbor microorganisms like Campylobacter, Salmonella sp., Listeria monocytogens, Staphylococcus sp. and E. coli (Moats, 1980;Punom et al, 2020;Kim & Cheigh, 2021). Eggs carrying Salmonella look morphologically normal but can result in severe food poisoning (Davies & Breslin, 2003).…”

Section: Introductionmentioning

confidence: 99%

A Microbiological Analysis of Egg Shell Bacteria

Verma

2023

Vantage J Thematic Analys

View full text Add to dashboard Cite

Food-borne diseases are a major public health problem affecting developed as well as developing countries. Inaccurately treated eggs are implicated as one of its causes. Bacterial resistance to antibiotics is growing on a global level, necessitating the development of novel antibiotics. One of the most obvious reasons for Antimicrobial Resistance (AMR) in human beings is the consumption of contaminated food with microbes. The present study aims to isolate, identify, and characterise the foodborne pathogens from chicken eggs. This study has been designed to observe the possibility of transmission of pathogenic bacteria from the eggs available in the market to the community. Different types of bacteria found on egg shell surface have been identified and their antimicrobial susceptibility pattern has been determined. E. coli and Staphylococcus spp. were isolated from the chicken egg shell samples. Prevalence of E. coli on the outer egg shell surface was 84%, whereas for the inner egg shell this value was 21%. The prevalence of Staphylococcus sp. was 77% and 15% on the outer and inner egg shell surfaces respectively. The bacterial isolates showed considerable resistance to the commonly used antibiotics. E. coli isolates showed resistance to amoxicillin, ampicillin, tetracycline and cephalexin while Staphylococci showed resistance to ampicillin and cephalexin. Chicken eggs are a potential source of infection to the community. When consumed, these eggs may serve as a vehicle of transmission of infection and antimicrobial resistance. This is an important fact that needs to be explored and understood while developing policies for combating the consequent pandemic of AMR.

show abstract