Foodborne Pathogenic Microorganisms: Characteristics of the Organisms and Their Associated Diseases I. Bacteria

Gardiner, Mary-Ann; Farber, Jeff

doi:10.1016/s0315-5463(89)70412-0

Cited by 12 publications

(3 citation statements)

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“…The minimum number of E. coli O157:H7 cells required to cause illness from unpasteurized juice or cider is unknown. The dose response for E. coli O157:H7 in other food-borne outbreaks is considered to be low (10 to 1000 cells) [1]; [62]; [49].…”

Section: Dose Responsementioning

confidence: 99%

“…Advances in horticultural, processing, preservation, packaging, shipping, and marketing technologies have made it possible for consumers to be supplied with highquality fresh fruits year round. Some operations however, have added a dimension of increased risk of human illness associated with pathogenic bacteria, viruses, and parasites [1]. Outbreaks of human illness have been associated with consumption of raw fruits or their unpasteurized products [2]; [3].…”

Section: Introductionmentioning

confidence: 99%

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Qualitative Microbiological Risk Assessment of Unpasteurized Fruit Juice and Cider

Mihajlović¹,

Couture²,

Farber³

2013

Int. food risk anal. j.

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Until recent decades, unpasteurized fruit juice and cider have been considered non-hazardous with respect to microbiological pathogens due to their acidic nature. However, in light of the many global foodborne illness outbreaks associated with these products, it is apparent that certain bacterial, viral and parasitic pathogens can survive these acidic conditions and remain infectious. Specifically, outbreaks of human illness have been attributed to infection with Escherichia coli O157:H7, Salmonella spp., Shigella spp., Cryptosporidium spp., Trypanosoma cruzi, and hepatitis A, and have been associated with the consumption of apple juice or cider, orange juice and various other types of unpasteurized juices. The most likely mechanisms by which juice, and the fruit it is processed from, becomes contaminated with pathogenic microorganisms are through direct contact with animal or human faeces, or indirect contact with contaminated water, soil, processing equipment, or infected food handlers. This risk assessment reviews foodborne outbreaks linked to unpasteurized fruit juice and cider, and evaluates the evidence for effectiveness of measures to control pathogens in these products.

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Section: Dose Responsementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Qualitative Microbiological Risk Assessment of Unpasteurized Fruit Juice and Cider

Mihajlović¹,

Couture²,

Farber³

2013

Int. food risk anal. j.

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show abstract

“…Unpasteurized fruit juice has been involved in several recent foodborne outbreaks of bacterial origin [2]. The most likely means of contamination identified has been fruit and/or juice becoming contaminated through direct contact with animal/human faeces or through indirect contact by water, food handlers, or soiled equipment [3,4].…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality of fresh (unpasteurized) fruit juices in Makkah, Saudi Arabia

Mashat¹

2011

WIT Transactions on Ecology and the Environment

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Recently there has been an increase in foodborne illness linked to fresh products including fruit juices. A variety of pathogenic organisms have been known to cause human illness related to the consumption of fruit juices. Data regarding to the microbiological quality of fruit juices, sold in Saudi Arabia are few if not lacking, therefore the aim of this study was to investigate the microbiological quality of fresh fruit juices sold through retail outlets in Makkah, Saudi Arabia. A total of 1316 samples including 16 of different types of fresh fruit juices were examined for total aerobic bacteria, total coliforms and E. coli between 28th December 2008 and 18th December 2009. In addition, 51 of fruit juice samples were examined for the presence of potential pathogens. The results of the present study showed that 35.8% of fruit juices had been contaminated with coliforms, while 10% of the examined samples exceeded the acceptable level, and 43% were positive for E. coli. Furthermore, different types of bacteria were isolated from fruit and many of those organisms can cause disease in humans, also some of these microorganisms is an indication for hand contamination and inoculation from human skin such as genera of Staphylococcus spp., Streptococcus spp. and Acinetobacter spp. It is concluded that, application of the Good Manufacturing Practices (GMP) should be introduced into the retail outlets to improve the quality of fresh fruit juices in Saudi Arabia, and the corresponding authorities should be vigilant in the issuance of permits and licenses in the manufacture and production of these products.

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Fruits

Al-Zenki¹,

Al-Omariah²

2006

Handbook of Fruits and Fruit Processing

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Foodborne Pathogenic Microorganisms: Characteristics of the Organisms and Their Associated Diseases I. Bacteria

Cited by 12 publications

References 0 publications

Qualitative Microbiological Risk Assessment of Unpasteurized Fruit Juice and Cider

Qualitative Microbiological Risk Assessment of Unpasteurized Fruit Juice and Cider

Microbiological quality of fresh (unpasteurized) fruit juices in Makkah, Saudi Arabia

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