Prevalence and potential virulence of Escherichia coli in ready-to-eat raw mixed vegetable salads in collective catering in Abidjan, Côte d’Ivoire

Abstract

Purpose Vegetable salads, despite their recognized health benefits, are an increasingly common cause of foodborne illness worldwide. The purpose of this paper is to determine the prevalence of E. coli with virulence genes in ready-to-eat raw mixed vegetable salads sold in collective catering in Abidjan. Design/methodology/approach A total of 436 strains of E. coli were isolated from 306 ready-to-eat raw mixed vegetables salads and then identified biochemically and molecularly based on the uidA gene responsible for beta-glucuronidase activity. The virulence genes were determined by polymerase chain reaction. Findings The prevalence in vegetable salads of E. coli with virulence genes was 35.3 percent. The distribution of pathovars was 21.2 percent enterotoxigenic (ETEC), 4.9 percent enteropathogenic (EPEC), 0.7 percent Shigatoxigenic (STEC), and 7.5 percent Enteroaggregative E. coli (EAEC). It appears from the study that vegetable salads sold in collective catering in Abidjan are at risk for contamination by E. coli pathovars. Originality/value Processing conditions for these salads during preparation appear to be hygienically insufficient, so measures to control the risk of contamination are necessary.

Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional study

“…No women have received training on good hygiene and manufacturing practices (GHMP). Difficulties related to non-compliance with GHMP may be due to a lack of information, training, qualification, and awareness [5] , [30] , [31] , [32] , [33] , [34] , [35] , [36] . In addition, the storage conditions of raw materials and prepared food have shown that only in one private school refrigeration is used to preserve unsold prepared food.…”

“…The food preparation environment is improper, hygiene and manufacturing rules are not followed (poorly cleaned kitchen equipment). This situation would promote the development of pathogenic microorganisms that could subsequently contaminate food and make it unfit for consumption [ 5 , 10 , 23 , 36 , 43 ]. It is therefore crucial that the operators of food intended for school children must be trained in good hygiene and manufacturing practices to avoid contamination of food by pathogenic germs to ensure food safety for school children.…”

Sanitary Investigation on Microbial and Heavy Metals of Grilled Fish Sold in the Night Street Market of Daloa (Ivory Coast)

“…Enterobacteriaceae were the main bacteria contaminating the vegetables. The prevalence was 100%, 77.8% and 2.6% for Enterobacteriaceae, Escherichia coli and Salmonella sp., respectively [35]. The presence of Enterobacteriaceae in raw vegetable salads can be explained by the fact that they are widespread and widely distributed in the environment via soil, water, animal and human intestines, and vegetables.…”

Identification and Biotyping Enterotoxigenic Escherichia coli Strains from Tuna Loins and Flakes Produced in Côte d’Ivoire

“…Previous studies conducted in Brazil, South Korea and Egypt reported the presence of ETEC in fish and seafood [14,15,16]. In Côte d'Ivoire, Kambire et al [17] andToe et al [18] reported a predominance of ETEC pathotype in the Aby Lagoon and vegetable salads respectively. ETEC strains are associated with two major clinical syndromes: child diarrhea in developing countries and traveller's diarrhoea (Turista) [19].…”