Microbial diversity and prevalence of foodborne pathogens in cheap and junk foods consumed by primary schoolchildren

Abstract

Significance and Impact of the Study: Food safety is especially important for children, but only limited information is available about the microbiological quality of cheap and junk foods that are consumed frequently by primary schoolchildren (e.g. dried cakes, candies and chocolates). The present study investigated the microbial quality of cheap and junk foods, and our results indicate that these foods are a potential health risk for children, therefore, deeper concern about the safety of these foods and effective countermeasures should be established to improve their microbiological safety. The present study may contribute to the development of an appropriate child food safety management system. AbstractAerobic plate counts (APC), coliforms, Bacillus cereus, Escherichia coli and eight foodborne pathogens were tested in 1008 cheap and junk foods, including candies, dried cakes, chewing gum, chocolate, dried and seasoned seafood, ice cream, and sugary foods. APCs were positive for 342 samples (33Á9%), and the majority of the counts were 2-3 log CFU g À1 or ml À1(average: 1Á10 log CFU g À1 or ml À1 ). Most samples (97Á3%) contained no coliforms (average: 0Á07 log CFU g À1 or ml À1 ). Bacillus cereus was detected in 68 samples (average: 0Á14 log CFU g À1 or ml À1 ). Escherichia coli and Listeria monocytogenes were detected in 6 and 1 samples, respectively, whereas other foodborne pathogens were not isolated. The highest bacterial counts were associated with dried and seasoned seafood products and dried cakes, suggesting that appropriate regulations of these food types should be considered. Cheap and junk foods were produced mainly in developing countries, but there were no significant differences in the bacterial counts among different countries of origin. The presence of foodborne pathogens may pose a risk for children. These results suggest that there is cause for deeper concern about the safety of these foods and that effective countermeasures should be established to improve their microbiological safety.

Effect of corona discharge plasma on microbial decontamination of dried squid shreds including physico-chemical and sensory evaluation

“…It has also been reported that dried sliced squid distributed in supermarkets and traditional markets in Korea have tested positive for coliforms, S. aureus and Bacillus cereus (KMFDS 2012; Lee et al, 2015). Furthermore, a relatively high level of bacterial contamination in dried and seasoned seafood products compared with other food products was reported in a study (Kim, Kim, Kang, Hwang, & Rhee, 2013). Such high contamination levels are believed to originate from the raw materials (such as squid, octopus and filefish) and/or the manufacturing process.…”

Profiling of microbiota in liquid baby formula consumed with an artificial nipple

“…Bacterial contamination of foods consumed by infants/babies and children has been reported (4,5). However, detailed microbiota profiles have not been clarified at present.…”

Discordance in risk perception between children, parents, and teachers in terms of consumption of cheap and poorly nutritious food sold around schools

“…In fact, we previously detected a range of food-borne pathogens (e.g., Bacillus cereus, Escherichia coli, and Listeria monocytogenes) in these foods (Kim et al, 2013). Moreover, manufacturers use high levels of sugar, salt, preservatives, artificial sweeteners, and color when preparing processed products to increase their palatability and to extend shelf-life (Park et al, 2006;Seo et al, 2009).…”

“…These foods, which generally contain high levels of fat, sugar, salt, and calories, but little in the way of vitamins and minerals (Kim, 2008;Kim, Kim, Kang, Hwang, & Rhee, 2013;Lee, Lee, & Heo, 2011), are often sold cheaply (generally <0.5 USD) in shops located close to schools. Most of these products are sold by temporary street-vendors and by grocery stores, stationery stores, and snack bars that are not legally registered to sell food (Kim, 2008).…”