Klebsiella AND OTHER BACTERIA ON ALFALFA AND BEAN SPROUTS AT THE RETAIL LEVEL

Abstract

Sprouts from nine producers were sampled from retail outlets and the microbial flora identified. Total aerobic plate counts were 108 cells/g; psychrotrophic counts were 107 cells/g; lactobacilli and fecal streptococci counts were low. Total coliforms and confirmed Klebsiella counts were each 106 cells/g. Fecal coliforms appeared to be part of the normal flora of sprouts (1,100 to 240,000 MPN per 100g). These were primarily K. pneumoniae. Sixty‐four percent of selected K. pneumoniae isolates were fecal coliform positive. The presence of K. pneumoniae in large numbers is a potential public health problem for people with decreased resistance.

An outbreak of Salmonella saint-paul infection associated with beansprouts

“…[5] In the present outbreak, the vehicle of infection was contaminated beansprouts and the source of infection contaminated mung bean seeds. The degree of contamination was reflected in the frequent finding of E. coli on routine sampling of beansprouts.…”

Microbiological quality of fresh vegetables and fruits sold in Singapore

“…Such high levels of microorganisms on bean sprouts have been recognised for many years. In fact, bean sprouts from retail outlets were revealed to give high total plate counts of 8e9 log cfu/g (Patterson & Woodburn, 1980). The study conducted in Philippines showed that the total plate count of the mung bean sprouts ranged from 4.5 to 11.4 log cfu/g (Gabriel et al, 2007).…”

Microbial quality assessment and pathogen inactivation by electron beam and gamma irradiation of commercial seed sprouts

“…The high microbial level perse is not necessarily of public health concern, rather, the presence and growth of pathogens in the produce (National Advisory Committee on Microbiological Criteria for Foods, 1999). Fresh sprouts typically have total plate counts as high as 10 8 -10 9 CFU/g (Patterson & Woodburn, 1980;Viswanathan & Kaur, 2001;Gabriel et al, 2007) due to the intrinsic microflora of the seeds and the favorable environment in which they are grown (Buck et al, 2003). However, poor hygienic practices of producers and retailers and unsanitary sprouting conditions could also contribute to the high level of microbiological populations in sprouts (Gabriel et al, 2007).…”