Microbiological Quality of Fresh-Cut Produce and Organic Vegetables

조미진,; 정아람,; 김현정,; 이나리,; 오세욱,; 김윤지,; 전향숙,; 구민선,

doi:10.9721/kjfst.2011.43.1.091

Cited by 34 publications

(8 citation statements)

References 9 publications

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“…Of 1,537 domestic and imported food products, L. monocytogenes was isolated from 122 food samples (7.9%). Also Jo et al (38) reported L. monocytogenes was not isolated from 96 samples of fresh-cut produce or organic vegetables. L. innocua comprised the majority of presumptive Listeria colonies on MOX (data not shown).…”

Section: Discussionmentioning

confidence: 99%

Development of a Novel Selective and Differential Medium for the Isolation of Listeria monocytogenes

Park

Chang

Ryu

et al. 2014

Appl Environ Microbiol

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A new medium (lecithin and levofloxacin [LL] medium) is described for the isolation of Listeria monocytogenes from food samples. LL medium includes lecithin from soybeans for the detection of phosphatidylinositol-specific phospholipase C (PI-PLC) and phosphatidylcholine-specific phospholipase C (PC-PLC) produced by L. monocytogenes. Levofloxacin is incorporated to inhibit the growth of microorganisms other than L. monocytogenes, especially Bacillus cereus, shown to possess PI-PLC and PC-PLC activities. L. monocyogenes produced white colonies with a halo on LL medium, whereas Listeria innocua appeared as white colonies without a halo. Levofloxacin at 0.20 mg/liter completely inhibited the growth of B. cereus, while the growth of L. monocytogenes was unaffected. In the second phase of the study, the sensitivity and the specificity of LL medium were compared to those of modified Oxford agar (MOX) and two chromogenic media (Brilliance Listeria agar and CHROMagar Listeria), using a total of 250 food samples. From 200 unspiked food samples, the specificity of LL medium (96.0%) was superior to that of MOX (72.0%) and similar to the specificities of Brilliance Listeria agar (96.5%) and CHROMagar Listeria (94.5%). From 50 spiked food samples, LL medium and CHROMagar Listeria represented the highest sensitivities (96.0%), followed by Brilliance Listeria agar (92.0%) and MOX (54.0%). Also, LL medium showed the highest confirmation rate (98.8%), followed by Brilliance Listeria agar (98.7%), CHROMagar Listeria (98.3%), and MOX (52.0%). On the basis of its good specificity and cost effectiveness, LL medium is useful for the isolation of L. monocytogenes from food samples.

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Section: Discussionmentioning

confidence: 99%

Development of a Novel Selective and Differential Medium for the Isolation of Listeria monocytogenes

Park

Chang

Ryu

et al. 2014

Appl Environ Microbiol

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“…Sandwiches and burgers contained fresh salad items and mayonnaise as well as were moist inside; these somewhat explain the presence of bacteria in those items. Fresh-cut vegetables or minimally processed ready-to-eat salad samples were highly contaminated with coliforms, E. coli, Bacillus cereus, and Staphylococcus aureus in several studies [17,18]. The presence of E.coli, Klebsiella, Staphylococcus in the food samples from school canteens might be because of using these kinds of fresh vegetable products.…”

Section: Discussionmentioning

confidence: 99%

Presence of Antibiotic-Resistant Pathogens in School Cafeteria’s Fast Foods in Dhaka City, Bangladesh: A Growing Concern

Reza

Ismail

Alim

2021

IJPR

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Burden, due to foodborne diseases, particularly Salmonella infection, is high in developing countries like Bangladesh. This research aimed at the molecular characterization of Salmonella spp., isolated from selected school canteen’s fast foods in Dhaka city, Bangladesh, and to evaluate the antibiotic resistance patterns of isolated foodborne pathogens. The school cafeterias were selected by the convenience sampling method. The samples were collected aseptically, and serial dilutions were made. The bacterial colonies were isolated by spread plate technique using appropriate media, and bacterial identification was carried out using gram staining and biochemical tests such as MIU, KIA, Oxidase, and Catalase test. The strain of Salmonella spp. was confirmed by molecular characterization employing the 16S rRNA gene sequencing method. The susceptibility of the isolates to various antibiotics was observed by modified Kirby-Bauer disk diffusion method. Most of the samples were found to contain an unacceptable level of a total aerobic count, which ranged from 5.6×105 to 6.1×107 and 3.4×104 to 7.2×107 for burger and sandwich samples, respectively. Significant isolates from the pathogenic strains were Salmonella spp., Shigella, Klebsiella, Proteus, E. coli, Vibrio spp., Clostridium spp., Staphylococcus spp., and others. The further molecular characterization of isolated Salmonella spp. suggests the similarity with Salmonella enterica serovar Rissen SeqrSC0091. Most isolates were resistant against Ampicillin (100%), Azithromycin (60.87%), Tetracycline (39.43%), Colistin (32.61%), while were highly sensitive to Gentamycin and Chloramphenicol. The presence of multidrug-resistant foodborne pathogens at this high level in the school cafeteria’s fast foods signifies an increased risk for the children’s health.

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“…Inoculum preparation The 6 B. cereus strains used in this study, isolated from sprouts without pesticides (B. cereus S-BC-23), organic perilla leaf (B. cereus S-BC-48), ecofriendly paprika salad (B. cereus S-BC-50), eco-friendly green pepper (B. cereus S-BC-52), sprout salad without pesticides (B. cereus S-BC-54), and organic growing perilla leaf (B. cereus S-BC-56) (11). The strains showed resistance to sodium hypochlorite (B. cereus S-BC-50 and S-BC-52), hydrogen peroxide (B. cereus S-BC-23 and S-BC-48), and acetic acid (B. cereus S-BC-54 and S-BC-56).…”

Section: Methodsmentioning

confidence: 99%

Comparison of growth and disinfectant resistance of Bacillus cereus isolated from fresh-cut produce and organic vegetables

Lee

Park

Yoon

et al. 2014

Food Sci Biotechnol

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Bacillus cereus strains were inoculated into tryptic soy broth (TSB) and incubated (7-35 o C). Exponential and stationary phase cells were subjected to TSB plus sodium hypochlorite (0-3.6%), hydrogen peroxide (0-0.28%), and acetic acid (0-1.5%). Populations were counted on tryptic soy agar. Linear regression was fitted to survival data to calculate death rates. Cell counts decreased at 7 o C. Differences in growth patterns were observed at 10 o C and 15 o C. Exponential and stationary phase cells showed significant (p<0.05) differences in disinfectant resistance. Strains treated with different disinfectants showed differences in growth and disinfectant resistance during different growth phases.

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Microbiological Quality of Fresh-Cut Produce and Organic Vegetables

Cited by 34 publications

References 9 publications

Development of a Novel Selective and Differential Medium for the Isolation of Listeria monocytogenes

Development of a Novel Selective and Differential Medium for the Isolation of Listeria monocytogenes

Presence of Antibiotic-Resistant Pathogens in School Cafeteria’s Fast Foods in Dhaka City, Bangladesh: A Growing Concern

Comparison of growth and disinfectant resistance of Bacillus cereus isolated from fresh-cut produce and organic vegetables

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