Salmonella and Shigella in Freshly Squeezed Orange Juice, Fresh Oranges, and Wiping Cloths Collected from Public Markets and Street Booths in Guadalajara, Mexico: Incidence and Comparison of Analytical Routes

Abstract

A survey of the presence of Salmonella and Shigella in freshly squeezed orange juice and related samples was conducted in Guadalajara, Mexico. One hundred samples of freshly squeezed orange juice were collected from 49 street booths and 51 small food service establishments. In addition, 75 fresh orange samples, each consisting of five orange units, and 75 wiping cloths were collected from the same establishments from which juice had been collected. Salmonella was isolated from 14, 20, and 23% of samples of orange juice, orange surfaces, and wiping cloths collected from street vendors, while Shigella was isolated from 6, 17, and 5% of these samples. In general, the frequency of isolation of these pathogens in samples from juice serving establishments at public markets was significantly lower than that found among street vendors (P < 0.05). Salmonella enterica serotypes Agona, Typhimurium, and Anatum were found in orange juice, fresh oranges, and wiping cloth samples, while serotype Mexico was found on fresh oranges and in wiping cloths and serotypes Muenchen and Panama were found only in wiping cloth samples. Regarding Shigella species, Shigella sonnei was found in all three types of sample tested; Shigella dysenteriae was found in juice and orange samples, Shigella boydii in orange and wiping cloth samples, and Shigella flexneri on oranges only. Thirty-one percent and 39% of the juice samples showed aerobic plate counts of > or = 5.0 log CFU/ml and Escherichia coli counts of > 3.0 log CFU/ml, respectively. These high counts may indicate poor sanitation and potential exposure to fecal contamination either in the raw materials or during the orange-crushing and juice-serving process. These data may be useful for a further risk assessment of Salmonella or Shigella in unpasteurized, freshly squeezed juice.

Effect of Lime Juice on Vibrio parahaemolyticus and Salmonella enterica Inactivation during the Preparation of the Raw Fish Dish Ceviche

“…Therefore, sanitary and hygienic factors in the lime juicing process come into picture. Fresh citrus juices have been shown to harbor foodborne pathogens: Salmonella and Shigella have been isolated from freshly squeezed orange juice, fresh oranges and wiping clothes from public markets and street booths in Guadalajara, Mexico (Castillo et al, 2006). In this study, 14% of orange juice samples were positive for Salmonella enterica serotypes Agona, Typhimurium and Anatum while 6% of samples were positive for Shigella sonnei and Shigella dystenteriae.…”

Microbiological Safety of Domestic Refrigerators and the Dishcloths Used To Clean Them in Guadalajara, Jalisco, Mexico

“…For dishcloths, size was first measured under aseptic conditions, and those with dimensions greater than 15 by 16 cm (240 cm2 was the size o f the smallest dishcloth in the set o f samples) were cut with sterile scissors to these dimensions (8). Dishcloths were then placed into stomacher bags, and 95 ml of MRD was added.…”

Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating

“…The acidity of fruit juice was traditionally thought to be an important barrier against growth of food-borne pathogens (Vojdani, Beuchat, & Tauxe, 2008). However, many research studies about food-borne illness outbreaks involving consumption of fruit juice have been published which illustrate the potential for acidic juices to carry human pathogens (Castillo, Villarruel-L opez, Navarro-Hidalgo, Martínez-Gonz alez, & Torres-Vitela, 2006;Cook et al, 1998;Enache & Chen, 2007;Oyarzabal, Nogueira, & Gombas, 2003).…”