Microbiological evaluation of fresh-cut organic vegetables produced in Zambia

Nguz, K; Shindano, John; Samapundo, Simbarashe; Huyghebaert, André

doi:10.1016/j.foodcont.2004.07.001

Cited by 75 publications

(59 citation statements)

References 10 publications

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“…Enterobacteriaceae were found in all samples analyzed with a concentration of 4.9 ± 1.1 log 10 CFU/g. The result obtained is in agreement with that of Mohammed and Bahreini [23] who obtained 100% prevalence in Iran, but different from those of Nguz et al [24], who obtained a prevalence of 73.3%. The presence of enterobacteria in raw vegetable salads can be explained by the fact that they are very widespread and widely distributed in the environment via soil, water, intestines of animals and humans, and vegetables.…”

Section: Discussionsupporting

confidence: 84%

Bacteriological Quality and Risk Factors for Contamination of Raw Mixed Vegetable Salads Served in Collective Catering in Abidjan (Ivory Coast)

Toe¹,

Dadié²,

Dako³

et al. 2017

AiM

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The aim of this study was to determine the bacteriological quality of raw mixed vegetable salads served in collective catering in Abidjan and to assess the factors likely to favor contamination. An investigation was conducted to determine the practical risk of contamination. A total of 306 samples were collected and analyzed for the detection and enumeration of Enterobacteriaceae, E. coli and Salmonella according to standard microbiology methods. The most important risk factors were lack of training (96.7%), decontamination (84.0%), cross-contamination of vegetables in contact with fresh chicken or fish (76.7%) and salads that were uncovered and unprotected, thus exposed to the air and at ambient temperature for sale (97.7%). Theprevalence was 100%, 77.8% and 2.6% respectively for Enterobacteriaceae, E. coli and Salmonella. The average load of Enterobacteriaceae and E. coli was 4.93 log 10 (CFU/g) and 1.89 log 10 (CFU/g), respectively. Unsatisfactory microbiological quality samples were 52.3%. The results showed a failure of the sanitary quality in more than half of the products. Raising awareness in all of the workers in the food chain for vegetable salads is thus necessary to protect the health of the consumers.

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Section: Discussionsupporting

confidence: 84%

Bacteriological Quality and Risk Factors for Contamination of Raw Mixed Vegetable Salads Served in Collective Catering in Abidjan (Ivory Coast)

Toe¹,

Dadié²,

Dako³

et al. 2017

AiM

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“…The maximum limit for aerobic mesophilic microorganisms in vegetables was established as 10 5 CFU/g Faecal coliform counts are an efficient indicator of sanitisation, although, the presence of faecal coliforms does not necessarily indicate the presence of a pathogen (13). In the present study, faecal coliform counts were high, especially in summer.…”

Section: Microbiological Analysis Of the Minimally Processed Vegetablescontrasting

confidence: 44%

Microbiological quality of minimally processed vegetables sold in Porto Alegre, Brazil

Silva¹,

Verdin²,

Pereira³

et al. 2007

Braz. J. Microbiol.

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Minimally processed vegetables go through various steps during their preparation, with many modifications to their natural structure. However, they must maintain the same quality as the fresh produce. The aim of the present study was to quantify mesophilic and psychrotrophic microorganisms and total and faecal coliforms, and to assess the presence of Escherichia coli, parasites, and dirt material in ready-to-eat minimally processed vegetables. Fifty-six samples of minimally processed vegetables were analysed for the presence of mesophilic and psychrotrophic microorganisms by the plate-count method. Monthly means ranged from 4.7x10 5 to 1.6x10 8 CFU/g and from 7.9x10 6 to 2.7x10 8 CFU/g, respectively for mesophilic and psychrotrophic microorganisms. Coliforms were analysed by the multiple-tube method; total coliforms ranged from <3 to ≥ 2.4x10 4 MPN/g and faecal coliforms from <3 to 1.1x10 4 MPN/g. Escherichia coli was detected in eight samples. Out of 52 samples, eight (15.3%) contained oocysts of Eimeria spp.. Dirt matter, such as insect body parts and young mites, was also found. Contamination of faecal origin was observed in these samples, suggesting that either the sanitisation of the product was unsuccessful, or soil or irrigation water could be the source of these microorganisms.

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“…From the few reports available on food safety of fresh produce in these countries, prevalence of pathogens seems to be high [16]. No information on non-human isolates of Salmonella in Egypt is currently available [17], except for a recent study on Egyptian meat products, in which Salmonella was found in 6 of 40 (15%) samples of chicken, 2 of 40 (5%) beef, 1 of 40 (2.5%) milk, 1 of 40 (2.5%) Kushary sausages, and 4 of 40 (10%) Sogok sausages [18].…”

Section: Introductionmentioning

confidence: 99%

Microbiological Safety of Strawberries and Lettuce for Domestic Consumption in Egypt

Uyttendaele

Moneim²,

Ceuppens³

et al. 2014

J Food Process Technol

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Food borne outbreaks with fresh produce are increasingly being reported in developed countries. Food borne illness is an important threat for human health also in developing countries, but data on food safety, in particular related to microbial food safety in fruits and vegetables, the developing world are scarce. In the present study, the sanitary quality and safety of Egyptian lettuce and strawberries, obtained from either primary production or domestic retail market, was assessed by enumeration of faecal indicators organism Escherichia coli and coliforms and the detection of Salmonella spp. Twelve farms in three different regions of Egypt were visited and apart from strawberries (18) and lettuce (18) also samples of soil (12) and irrigation water (12) were obtained. Furthermore, three different types of domestic retail outlets, i.e. open markets, shops and hypermarkets were sampled for strawberries (30) and lettuce (30). Salmonella prevalence in Egyptian domestic fresh produce was very high, namely 42% (20/48) in lettuce and 29% (14/48) in strawberries. The presence of Salmonella was associated with elevated levels of E. coli and coliforms. Observations from this restricted data set suggest that the microbiological quality and safety of lettuce and strawberries in the primary production of Egypt is subjected to considerable regional differences, presumably related to differences in irrigation water quality. Moreover, the microbiological quality and safety of retail lettuce and strawberries increased in accordance with the scale and organization level of the retail outlet.

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Microbiological evaluation of fresh-cut organic vegetables produced in Zambia

Cited by 75 publications

References 10 publications

Bacteriological Quality and Risk Factors for Contamination of Raw Mixed Vegetable Salads Served in Collective Catering in Abidjan (Ivory Coast)

Bacteriological Quality and Risk Factors for Contamination of Raw Mixed Vegetable Salads Served in Collective Catering in Abidjan (Ivory Coast)

Microbiological quality of minimally processed vegetables sold in Porto Alegre, Brazil

Microbiological Safety of Strawberries and Lettuce for Domestic Consumption in Egypt

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