Foodborne pathogens and their risk exposure factors associated with farm vegetables in Rwanda

Ssemanda, James Noah; Reij, M.W.; Middendorp, Gerrieke van; Bouw, El; Plaats, Rozemarijn van der; Franz, Eelco; Muvunyi, Claude Mambo; Bagabe, Mark Cyubahiro; Zwietering, Marcel H.; Joosten, Han

doi:10.1016/j.foodcont.2017.12.034

Cited by 43 publications

(28 citation statements)

References 55 publications

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“…In total, 329 isolates from environmental and food samples, containing 126 serovars belonging to all subspecies of Salmonella were identified using invA (Malorny et al, 2007;Kasturi and Drgon, 2017). The ttr locus has also been used as an essential molecular marker for reducing false-positive results (Ssemanda et al, 2018;Boer et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

Validation of Droplet Digital Polymerase Chain Reaction for Salmonella spp. Quantification

Villamil

Calderón

Arias³

et al. 2020

Front. Microbiol.

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Salmonellosis is a foodborne disease caused by Salmonella spp. Although cell culture is the gold standard for its identification, validated molecular methods are becoming an alternative, because of their rapidity, selectivity, and specificity. A simplex and duplex droplet digital polymerase chain reaction (ddPCR)-based method for the identification and quantification of Salmonella using ttr, invA, hilA, spaQ, and siiA gene sequences was validated. The method has high specificity, working interval between 8 and 8,000 cp/µL in ddPCR reaction, a limit of detection of 0.5 copies/µL, and precision ranging between 5 and 10% measured as a repeatability standard deviation. The relative standard measurement uncertainty was between 2 and 12%. This tool will improve food safety in national consumption products and will increase the competitiveness in agricultural product trade.

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Section: Discussionmentioning

confidence: 99%

Validation of Droplet Digital Polymerase Chain Reaction for Salmonella spp. Quantification

Villamil

Calderón

Arias³

et al. 2020

Front. Microbiol.

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“…Preharvest factors include contaminations from soil, irrigation water, inadequately composted animal manure, presence of domestic or wild animals in the plantations, dust, insects, and human handling (Ssemanda et al, 2018). Post-harvest factors include contaminations from harvesting, processing, packaging, equipment used, transport vehicles, rinsing water, inadequate storage, cross-contamination with other foods, and human handling (farmers, traders, and consumers) (Tefera et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Contaminación microbiológica y parasitológica en lechuga (Lactuca sativa L.) comercializada en un municipio de la región semiárida brasileña

Batista

Barbosa

Rêgo³

et al. 2020

RSD

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The objective of this research was to evaluate the microbial and parasitic contamination in lettuce sold in open markets and supermarkets in the city of Mossoró. For parasitological evaluation, spontaneous sedimentation and flotation methods were applied. For the microbiological part, the Most Probable Number (MPM) of total and thermotolerant coliforms was estimated, as well as the positivity of Salmonella sp. Regarding parasitic analysis it was found that the samples had a total index of 62.5% (45/72) of contamination, 40.3% (29/72) with Ancylostomatidae sp., 29.2% (21/72) with Strongyloides sp., 1.4% (1/72) Ascaris sp., 1.4% (1/72) Entamoeba histolytica/dispar, 1.4% (1/72) Endolemax nana, and 2.8% (2/72) Entamoeba coli. For microbiological analyzes, an index of 100% (12/12) of the samples showed contamination by total coliforms and 25% (3/12) of thermotolerant coliforms, above the maximum value allowed by Brazilian legislation, and absence of Salmonella sp. However, there was no difference in microbial and parasitic contamination between the commercial establishments in this research. Finally, the neglect of the lettuce's hygienic-sanitary conditions by the commercial establishments depicted here is evident, as well as the potential health risk to which the population is exposed.

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“…In Brazil, 53.1% and 3.7% of ready-to-eat vegetables in a market were contaminated with Escherichia coli and Listeria monocytogenes, respectively [4]. In Rwanda, 15% of agricultural products were found to be contaminated with pathogenic bacteria, of which E. coli accounts for the largest proportion (6.1%) [5].…”

Section: Introductionmentioning

confidence: 99%

Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride

Wang

Dong³

2020

Microorganisms

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As a novel and safe sanitizer, polyhexamethylene guanidine hydrochloride (PHMG) has been used to inhibit the spoilage of agricultural products caused by fungi. However, little is known about its antibacterial effects on vegetables. In this study, we evaluated the disinfection efficacy of PHMG on ready-to-eat lettuce. PHMG (150-200 mg/L) treatment for 5 min was optimal for lettuce disinfection. Compared to several household sanitizers (vinegar: 1% acetic acid; kettle descaler: 1% citric acid; "84" disinfectant: 200 mg/L sodium hypochlorite), PHMG showed the greatest reductions in Escherichia coli O157:H7, Listeria monocytogenes, aerobic mesophilic counts, aerobic psychrotrophic counts and molds and yeasts. Quality analysis of color (as determined by L*, a* and b*) and determination of electrolyte leakage indicated that PHMG did not cause any additional quality loss as compared to other household sanitizers. These results provide a reference for the application of PHMG as a vegetable sanitizer at the ready-to-eat stage.

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Foodborne pathogens and their risk exposure factors associated with farm vegetables in Rwanda

Cited by 43 publications

References 55 publications

Validation of Droplet Digital Polymerase Chain Reaction for Salmonella spp. Quantification

Validation of Droplet Digital Polymerase Chain Reaction for Salmonella spp. Quantification

Contaminación microbiológica y parasitológica en lechuga (Lactuca sativa L.) comercializada en un municipio de la región semiárida brasileña

Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride

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