Occurrence of Amoebae on Oak Leaf Lettuce (Lactuca sativa var. crispa) and Boston Lettuce (L. sativa var. capitata)1

Napolitano, Joseph J.; Colletti-Eggolt, Claudia

doi:10.1111/j.1550-7408.1984.tb02993.x

Cited by 11 publications

(10 citation statements)

References 4 publications

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“…These species are also detected on vegetables such as mushrooms (Napolitano, 1982), lettuce (Napolitano and Collettieggolt, 1984;Vaerewijck et al, 2011), carrots (Sharma et al, 2004), radishes, tomatoes, cauliflowers and spinach (Rude et al, 1984).…”

Section: Discussionmentioning

confidence: 99%

Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety

Chavatte

Baré

Lambrecht

et al. 2014

International Journal of Food Microbiology

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In the present study, the occurrence of free-living protozoa (FLP) and foodborne bacterial pathogens on dishcloths was investigated. Dishcloths form a potentially important source of cross-contamination with FLP and foodborne pathogens in food-related environments. First various protocols for recovering and quantifying FLP from dishcloths were assessed. The stomacher technique is recommended to recover flagellates and amoebae from dishcloths. Ciliates, however, were more efficiently recovered using centrifugation. For enumeration of freeliving protozoa on dishcloths, the Most Probable Number method is a convenient method. Enrichment was used to assess FLP diversity on dishcloths (n = 38). FLP were found on 89% of the examined dishcloths; 100% of these tested positive for amoebae, 71% for flagellates and 47% for ciliates. Diversity was dominated by amoebae: vahlkampfiids, vannellids, Acanthamoeba spp., Hyperamoeba sp. and Vermamoeba vermiformis were most common. The ciliate genus Colpoda was especially abundant on dishcloths while heterotrophic nanoflagellates mainly belonged to the genus Bodo, the glissomonads and cercomonads. The total number of FLP in used dishcloths ranged from 10 to 10 4 MPN/cm 2 . Flagellates were the most abundant group, and ciliates the least abundant. Detergent use was identified as a prime determinant of FLP concentrations on used dishcloths. Bacterial load on dishcloths was high, with a mean total of aerobic bacteria of 7.47 log 10 cfu/cm 2 . Escherichia coli was detected in 68% (26/38) of the used dishcloths, with concentrations up to 4 log 10 cfu/cm 2 . Foodborne pathogens including Staphylococcus aureus (19/38), Arcobacter butzleri (5/38) and Salmonella enterica subsp. enterica ser. Halle (1/38) were also present. This study showed for the first time that FLP, including some opportunistic pathogens, are a common and diverse group on dishcloths. Moreover, important foodborne pathogens are also regularly recovered. This simultaneous occurrence makes dishcloths a potential risk factor for cross-contamination and a microbial niche for bacteria-FLP interactions.

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Section: Discussionmentioning

confidence: 99%

Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety

Chavatte

Baré

Lambrecht

et al. 2014

International Journal of Food Microbiology

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“…Most published papers report on free‐living amebae mainly because research attention was focused on this group of microorganisms. Especially in older studies, some researchers warned about the possible health effects after eating lettuce (Napolitano and Colletti‐Eggolt ) or drinking bottled mineral water (Rivera and others ; Salazar and others ) contaminated with acanthamoebae, a group of amebae, which includes some opportunistic pathogens (see next section). However, the infection route for Acanthamoeba spp.…”

Section: Occurrence and Diversity Of Flp On Food Products And In Drinmentioning

confidence: 99%

Interactions of Foodborne Pathogens with Free‐living Protozoa: Potential Consequences for Food Safety

Vaerewijck

Baré

Lambrecht

et al. 2014

Comp Rev Food Sci Food Safe

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Free-living protozoa (FLP) are ubiquitous in natural ecosystems where they play an important role in the reduction of bacterial biomass and the regeneration of nutrients. However, it has been shown that some species such as Acanthamoeba castellanii, Acanthamoeba polyphaga, and Tetrahymena pyriformis can act as hosts of pathogenic bacteria. There is a growing concern that FLP might contribute to the maintenance of bacterial pathogens in the environment. In addition to survival and/or replication of bacterial pathogens in FLP, resistance to antimicrobial agents and increased virulence of bacteria after passage through protozoa have been reported. This review presents an overview of FLP in food-associated environments and on foods, and discusses bacterial interactions with FLP, with focus on the foodborne pathogens Campylobacter jejuni, Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. The consequences of these microbial interactions to food safety are evaluated.

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“…crispa) and Boston lettuce (L. sativa var. capitata), (Napolitano and Eggolt, 2007). Recently a strain of Acanthamoeba palestenensis was also isolated from leafy vegetables (Gourabathini, 2008).…”

Section: Resultsmentioning

confidence: 99%

“…crispa) and Boston lettuce (L. sativa var. capitata) (Napolitano and Eggolt, 2007), vegetables such as turnip (Srivastava et al, 1996), carrot (Sharma et al, 2004), cucumbers, cabbage, lettuce, celery, radishes, tomatoes, cauliflowers and spinach (Rude et al, 1984, Gourabathini, 2008. Several species of amoebae have also been found associated with fresh vegetables.…”

Section: Introductionmentioning

confidence: 99%

First report of amphizoic amoebae isolated from edible Oyster mushroom- Pleurotus sajor-caju (Singer, 1949)

Shukla¹,

Sharma

2011

JANS

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Abstract:The present document serves as the first evidence that describes the presence of amphizoic amoebae in cap, stalk and internal tissues such as gills of the edible Oyster mushrooms, Pleurotus sajor-caju, packaged, and sold for public consumption. Samples tested over a 9 month period from different vegetable markets of Lucknow city revealed that out of 180 mushrooms, 176 (97.77%) yielded amphizoic amoebae, namely, Schizopyrenus, Naegleria, Hartmannella, Acanthamoeba and Vanella sp. Four samples of internal tissues yielded 6 strains of amoebae. A total of 17 Naegleria strains were isolated, out of which 5 were identified as Naegleria fowleri and were tested for their pathogenicity. The strains 2BNf01 and 5BNf04 were mildly pathogenic and strains, 4ANf02 i , 4ANf03 and 8ANf05 i were highly pathogenic. It was also observed that the most frequently observed species of amoebae belonged to the genus Acanthamoeba and a total 103 Acanthamoeba strains recorded.

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Occurrence of Amoebae on Oak Leaf Lettuce (Lactuca sativa var. crispa) and Boston Lettuce (L. sativa var. capitata)1

Cited by 11 publications

References 4 publications

Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety

Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety

Interactions of Foodborne Pathogens with Free‐living Protozoa: Potential Consequences for Food Safety

First report of amphizoic amoebae isolated from edible Oyster mushroom- Pleurotus sajor-caju (Singer, 1949)

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