Vegetables as a source of infection with Pseudomonas aeruginosa in a University and Oncology Hospital of Rio de Janeiro

Correa, C.M.C; Tibana, Anita; Filho, Paulo Pinto Gontijo

doi:10.1016/0195-6701(91)90187-d

Cited by 31 publications

(23 citation statements)

References 7 publications

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“…In our study, 20 Pseudomonas isolates have been recovered from raw meat (3%) and vegetables (22%). The occurrence of P. aeruginosa contaminating tomatoes or green pepper products in our study (5%) was lower than those percentages obtained analyzing salads or other vegetables in previous works (64.5%, 44%, or 19%) (Wright et al, 1976;Correa et al, 1991;Allydice-Francis and Brown, 2012). In those studies, lettuce, chicory, carrot, and watercress yielded the highest frequencies of isolation.…”

Section: Discussioncontrasting

confidence: 82%

Genetic Lineages and Antimicrobial Resistance inPseudomonasspp. Isolates Recovered from Food Samples

Estepa

Rojo–Bezares

Torres

et al. 2015

Foodborne Pathogens and Disease

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Raw food is a reservoir of Pseudomonas isolates that could be disseminated to consumers. The presence of Pseudomonas spp. was studied in food samples, and the phenotypic and genotypic characterizations of the recovered isolates were analyzed. Two samples of meat (3%, turkey and beef) and 13 of vegetables (22%, 7 green peppers and 6 tomatoes) contained Pseudomonas spp. A total of 20 isolates were identified, and were classified as follows (number of isolates): P. aeruginosa (5), P. putida (5), P. nitroreducens (4), P. fulva (2), P. mosselli (1), P. mendocina (1), P. monteilii (1), and Pseudomonas sp. (1). These 20 Pseudomonas isolates were clonally different by pulsed-field-gel-electrophoresis, and were resistant to the following antibiotics: ticarcillin (85%), aztreonam (30%), cefepime (10%), imipenem (10%), and meropenem (5%), but were susceptible to ceftazidime, piperacillin, piperacillin-tazobactam, doripenem, gentamicin, tobramycin, amikacin, ciprofloxacin, norfloxacin, and colistin. Only one strain (Ps158) presented a class 1 integron lacking the 3' conserved segment. The five P. aeruginosa strains were typed by multilocus sequence typing in five different sequence-types (ST17, ST270, ST800, ST1455, and ST1456), and different mutations were detected in protein OprD that were classified in three groups. One strain (Ps159) showed a new insertion sequence (ISPa47) truncating the oprD gene, and conferring resistance to imipenem.

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Section: Discussioncontrasting

confidence: 82%

Genetic Lineages and Antimicrobial Resistance inPseudomonasspp. Isolates Recovered from Food Samples

Estepa

Rojo–Bezares

Torres

et al. 2015

Foodborne Pathogens and Disease

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“…These results were consistent with those in previous studies and support the warning that immunocompromised patients should not eat salads. [1][2][3][4][5] Microbial contamination decreased significantly (pϽ0.05) after the vegetables were washed with water followed by disinfection with sodium hypochlorite compared with washing with water alone. However, it was noteworthy that the mean microbial contamination level of vegetables was 10 4 CFU/g even after disinfection with sodium hypochlorite.…”

Section: Discussionmentioning

confidence: 99%

“…[1][2][3][4][5] Therefore, the consumption of canned fruit and cooked vegetables has been promoted among immunocompromised patients. However, many immunocompromised patients prefer to eat raw fruit and vegetables, which may also be nutritionally desirable.…”

mentioning

confidence: 99%

Microbial Contamination of Fruit and Vegetables and Their Disinfection

Oie

Kiyonaga

Matsuzaka

et al. 2008

Biological & Pharmaceutical Bulletin

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A previous study recommended "Please do not eat salads" as a note for immunocompromised patients, and the contamination of raw vegetables by microorganisms such as Pseudomonas aeruginosa has long been known. [1][2][3][4][5] Therefore, the consumption of canned fruit and cooked vegetables has been promoted among immunocompromised patients. However, many immunocompromised patients prefer to eat raw fruit and vegetables, which may also be nutritionally desirable.The cultivation methods of vegetables and fruit have changed markedly; the main vegetable cultivation method has shifted from open-field to greenhouse cultivation. However, there have been no recent studies on the microbial contamination of fruit and vegetables. In addition, the types of fruit and vegetable which are relatively safe microbiologically for immunocompromised patients have not been fully clarified. Therefore we evaluated the microbial contamination of fruit and vegetables and the effects of sodium hypochlorite disinfection on it. MATERIALS AND METHODS Fruit and VegetablesWe examined 17 types of vegetable [cabbage, lettuce, sunny lettuce, leek, perilla, spinach, komatsuna (Japanese mustard spinach), napa cabbage, parsley, tomato, minitomato, eggplant, cucumber, carrot, sweet pepper, onion, and Japanese radish] and 10 types of fruit (apple, pear, persimmon, grape, mandarin orange, orange, grapefruit, lemon, kiwi, and banana) served in meals in a university hospital (736 beds) between September 20 and December 20, 2006. Investigation of the microbial contamination of these fruit and vegetables was performed 3-5 times at intervals of 14 d or longer. Among the vegetables evaluated, peeled samples were used only for onion. Among fruit, unpeeled samples were used for grape and lemon, and both peeled and unpeeled samples were used for the other 8 types of fruit. The cores of apples and pears and calyces of persimmons were also evaluated. Washing and DisinfectionFruit and vegetables were washed without scrubbing under flowing tap water (flow rate, about 7 l/min) for 30 s. Disinfection was performed by 10-min immersion in 0.01% (100 ppm) sodium hypochlorite prepared by dilution of Milton (Kyorin Pharmaceutical Co., Tokyo, Japan) with tap water. These procedures were performed while wearing sterilized rubber gloves. During immersion in sodium hypochlorite, a lid was placed directly on the samples to ensure adequate contact with the disinfecting agent.Microbiological Analysis After washing alone or washing followed by disinfection, each sample was cut (5-20 g) using a knife wiped with ethanol for disinfection and placed in bottles containing 30 ml of sterile solution (25 ml of physiologic salineϩ5 ml of broth). The bottles were then vibrated with a recipro shaker (SR-1, Taiyo Industry Ltd., Tokyo, Japan) at a frequency of 250 cycles/min and an amplitude of 50 mm and ultrasonicated (Sine Sonic 100, Ikemoto Rikagaku Co., Tokyo, Japan) at 36 kHz for 5 min. Each sample was diluted 10-fold, 100-fold, and 1000-fold in sterile saline; four aliquots (0.5 ml each) ...

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“…High rate of colonization with P. aeruginosa from endogenous sources occurs mainly in the respiratory and gastrointestinal tracts [2]. Hospitalization may lead to increased rates of carriage, particularly in the lower respiratory tract in patients undergoing mechanical ventilation, upper respiratory tract due to broncho- pulmonary colonization and infection, in the gastrointestinal tract of patients receiving chemotherapy for neoplastic diseases, or at virtually any site in patients treated with antibiotics [3,15,16]. …”

Section: Discussionmentioning

confidence: 99%

Detection of a highly prevalent and potentially virulent strain of Pseudomonas aeruginosa from nosocomial infections in a medical center

et al. 2005

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Background: We correlated genotypes, virulence factors and antimicrobial susceptibility patterns of nosocomially identified Pseudomonas aeruginosa isolates from clinical specimens to those of environmental isolates encountered in the same units of a medical center. Antibiotic susceptibility testing, RAPD analysis and detection of enzymatic activities of extracellular virulence factors, were done on these isolates.

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Vegetables as a source of infection with Pseudomonas aeruginosa in a University and Oncology Hospital of Rio de Janeiro

Cited by 31 publications

References 7 publications

Genetic Lineages and Antimicrobial Resistance inPseudomonasspp. Isolates Recovered from Food Samples

Genetic Lineages and Antimicrobial Resistance inPseudomonasspp. Isolates Recovered from Food Samples

Microbial Contamination of Fruit and Vegetables and Their Disinfection

Detection of a highly prevalent and potentially virulent strain of Pseudomonas aeruginosa from nosocomial infections in a medical center

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