Bacteriological quality assessment of fresh marketed lettuce and fennel

Ercolani, G. L.

doi:10.1128/aem.31.6.847-852.1976

Cited by 96 publications

(29 citation statements)

References 15 publications

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“…A maximum acceptable concentration of 5.0 LogCFU/g of aerobic mesophylls on fresh-cut vegetables is suggested by literature (Mossel 1982;Solberg et al 1990) but TPC values obtained from this study ranged from 6.00 logCFU/g to 13.64 LogCFU/g. Munuera et al (1994) also had lettuce samples with TPC values higher than 5.0 LogCFU/g in 61.5% of lettuce from different markets and street stands TPC values of 5.7, 7.8, 5.2, and 6.1 LogCFU/g were also reported for lettuce from salad bar, retail outlets, packaged vegetables, and grocery stores, respectively (Ercolani 1976;Garg et al 1990;King et al 1991;Albrecht et al 1995).…”

Section: Resultsmentioning

confidence: 95%

Prevention of microbial hazard on fresh‐cut lettuce through adoption of food safety and hygienic practices by lettuce farmers

Oyinlola

Obadina

Omemu

et al. 2016

Food Science & Nutrition

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Lettuce is consumed raw in salads and is susceptible to microbial contamination through environment, agricultural practices, and its morphology, thus, a potential vehicle for food‐borne illness. This study investigated the effect of adoption of food safety and hygienic practices by lettuce farmers on the microbial safety of field sourced lettuce in Lagos State, Nigeria. Ten structured questionnaires were administered randomly to 10 lettuce farmers to assess food safety and hygienic practices (FSH). Two farmers who practice FSH and two farmers who do not practice NFSH were finally used for this study. Samples of ready‐to‐harvest lettuce, manure applied, and irrigation water were obtained for a period of five months (August – December 2013) and analyzed for total plate count (TPC), total coliform count (TCC), Escherichia coli, Listeria spp., Salmonella spp., and Shigella spp. counts. Result of microbial analyses of lettuce samples was compared with international microbiological specification for ready‐to‐eat foods. Results showed that the range of TPC on lettuce was 6.00 to 8.11 LogCFU/g from FSH farms and TPC of lettuce samples from NFSH farms ranged from 6.66 to 13.64 LogCFU/g. 1.49 to 4.85LogCFU/g were TCC ranges from lettuce samples obtained from FSH farms while NFSH farms had TCC ranging between 3.95 and 10.86 LogCFU/g, respectively. The range of isolated pathogen count on lettuce from FSH and NFSH farms exceeded the international safety standard; there was a significant difference in the microbial count of lettuce from FSH farms and NFSH farms. This study concludes that the lettuce samples obtained did not pass the international microbial safety standards. FSH compliance is a major determinant of the microbial safety of lettuce. Hence, the institution of FSH on farm to improve microbial safety of lettuce produced for public consumption is emphasized.

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Section: Resultsmentioning

confidence: 95%

Prevention of microbial hazard on fresh‐cut lettuce through adoption of food safety and hygienic practices by lettuce farmers

Oyinlola

Obadina

Omemu

et al. 2016

Food Science & Nutrition

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“…1990); Staphylococcus aureus (Stewart et al 1978); Bactllus cereus (Kramer and Gilberts 1989;Finn and Upton 1997); Salmonella spp. (Ercolani 1976;Garcia-Villanova Ruiz et al 1987;Finn and Upton 1997); Aeromonas spp. (Calister and Agger 1989); and Yersinia spp.…”

Section: Microbial Ecology Of Minimally Processed Vegetablesmentioning

confidence: 99%

Bacterial colonization and biofilm development on minimally processed vegetables

Carmichael

Harper

Coventry

et al. 1998

Journal of Applied Microbiology

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Bacterial biofilms have been observed and reported on food and food-processing surfaces and can contribute to increased risks for product quality and food safety. The colonization of fruit and vegetables by pectynolitic bacteria like Pseudonomas fluorescens attributable to conditions such as soft rot, can also manifest as biofilms. A developed biofilm structure can provide a protective environment for pathogens such as Listeria monocytogenes reducing the effectiveness of sanitisers and other inhibitory agents. Understanding the colonization of bacteria on leaf surfaces is essential to the development of a better understanding of the leaf ecology of vegetable products. Studies of microbial colonization of leaf surfaces have been conducted using SEM and more recently using confocal microsocpy techniques. In the current study, a Leica TCS NT laser scanning confocal microscope was used to investigate biofilm formation using vital fluorescence staining on intact vegetable leaves. Reflection contrast and fluorescence three-dimensional imaging successfully delineated bacterial and biofilm morphology without disturbing the bacterial or leaf surface structure. The results demonstrate the presence and development of biofilm on the surface of lettuce. The biofilms appeared to originate on the cuticle in distinct micro-environments such as in the natural depression of the stomata, or in the intercellular junction. Bacteria also adhered to and developed biofilm colonies within an hour of contact and with clean stainless steel surfaces. Our study investigates the progression of biofilm formation from leaf colonization, and will assist in characterising the critical mechanisms of plant/host interaction and facilitate the development of improved preservation, sanitising and packaging strategies for minimally processed vegetable products.

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“…The results presented here indicate that leaf age and position at harvest have a significant effect both on bacterial population sizes and on decay during storage. Smaller bacterial population densities on inner leaves in the head of lettuce (Ercolani, 1976), cabbage (Geeson, 1979) and broad-leaved endive (Morris & Lucotte, 1993) at harvest were previously reported. Crops with different morphologies also carry variable population sizes according to leaf position or leaf age during field cultivation (Andrews et al, 1980, Jones et al, 1985Plummer et al, 1992).…”

Section: Discussionmentioning

confidence: 67%

Bacterial population dynamics and decay on leaves of different ages of ready‐to‐use broad‐leaved endive

Jacques¹,

Morris²

1995

Int J of Food Sci Tech

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Mesophilic, fluorescent, and pectolytic bacteria were quantified on leaves of five different age groups (AG) of broad-leaved endive (Cichorium endivia var. latifolia) before and after readyto-use (RTU) processing and daily over their 7-day French 'sell by' period. At harvest. significant differences in bacterial population sizes expressed as log,, colony-forming units (cfu) cm-' were observed among leaves of the different AG resulting in decreasing contamination from outer (-older) to inner (-younger) leaves of the head. This persisted throughout storage at 6°C for RTU-processed leaves separated by age implicating leaf physiology as one of its causes. Leaf age also affected types and frequencies of decay occurring during storage. Although the population sizes of mesophilic, fluorescent and pectolytic bacteria were always positively correlated, the sizes of fluorescent and pectolytic populations could not consistently be predicted from mesophilic ones. Thus fluorescent and pectolytic populations should be quantified independently due to their potential role in decay. Atmospheric changes in the packs resulting from vegetable respiration and microbial activity confirmed the limiting effect of high CO, and low 0, on the development of spoilage without an effect on bacterial populations sizes. The importance of the effect of leaf AG for plant cultivation and industrial production of RTU salads is discussed.

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Bacteriological quality assessment of fresh marketed lettuce and fennel

Cited by 96 publications

References 15 publications

Prevention of microbial hazard on fresh‐cut lettuce through adoption of food safety and hygienic practices by lettuce farmers

Prevention of microbial hazard on fresh‐cut lettuce through adoption of food safety and hygienic practices by lettuce farmers

Bacterial colonization and biofilm development on minimally processed vegetables

Bacterial population dynamics and decay on leaves of different ages of ready‐to‐use broad‐leaved endive

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