Motility and Survival of Salmonella Enterica Subspecies Enterica Serovar Enteritidis in Tomato Plants (Solanum lycopersicum L)

Jesús, Rosa Laura Ocaña-de; Gutiérrez-Ibáñez, Ana Tarín; Sánchez-Pale, Jesús Ricardo; Berasain, María Dolores Mariezcurrena; Laguna-Cerda, Antonio; Hernández-Chiñas, Ulises; Rojas-Puebla, Itzel

doi:10.1007/s10123-019-00059-3

Cited by 3 publications

(2 citation statements)

References 15 publications

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“…Of much greater concern is the presence of microorganisms harmful to health, not visible to the naked eye or detectable through changes in appearance, taste, colour or other external characteristic. Certain pathogens have been shown to have the ability to persist on produce long enough to constitute a hazard to humans (Ocaña et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Microbiological Quality of Leafy Green Vegetables Grown in the Toluca Valley

Gutiérrez-Ibáñez

Jesús²,

Rojas-Puebla³

et al. 2022

agro

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The intake of fresh fruits and vegetables has increased in recent years, as have outbreaks of foodborne illnesses associated with these products. The risk of microbiological hazards in vegetables can occur from the field to the table. The main sources of contamination are agricultural soil and irrigation water, which can affect product quality and be a reservoir of foodborne pathogenic bacteria. This research analysed the microbiological quality of green leafy vegetable crops: spinach (Spinacia oleracea L.), lettuce (Lactuca sativa L.) and coriander (Coriandrum sativum L.), grown in the valley of Toluca. The presence of microorganisms indicating microbiological contamination (mesophilic bacteria, total coliforms, faecal coliforms and Escherichia coli, Salmonella and Listeria) was evaluated in plants, water and soil. Sampling, processing, isolation and bacterial identification were performed in accordance with Mexican Official Standards and the FDA Bacteriological Analytical Manual. The recovered bacteria were subjected to biochemical tests, serotyping and PCR. Microbial counts were present in 100 % of the samples tested. The spinach culture had higher recovery of mesophilic bacteria and total coliforms, while the lettuce culture presented higher values for the faecal coliform group. The results indicated higher microbiological contamination in water and soil > 250 CFU for mesophilic bacteria, total coliforms and faecal coliforms, respectively. The microbiological counts of the three cultures were found within the maximum limits established by Mexican regulations. However, the presence of faecal coliforms, which included E. coli bacteria of serotype O105 ab flagellar, compromises the quality of the product and poses a risk to the health of the consumer.

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Section: Resultsmentioning

confidence: 99%

Microbiological Quality of Leafy Green Vegetables Grown in the Toluca Valley

Gutiérrez-Ibáñez

Jesús²,

Rojas-Puebla³

et al. 2022

agro

Self Cite

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“…Livestock and poultry products are susceptible to Salmonella contamination. Foods leading to disease outbreaks are mainly eggs and poultry meat; however, the predominant foodborne diseases are enteritis and typhoid fever (4,5). Due to its excellent survival characteristics, Salmonella is found in various fresh vegetables and meat products.…”

Section: Introductionmentioning

confidence: 99%

Reverse Transcription Loop-Mediated Isothermal Amplification Assay with High Sensitivity to Rapid Detection of Viable Salmonella in Foods

Chen¹,

Tian

Liu

et al. 2022

Jundishapur J Microbiol

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Background: Salmonella is one of the main foodborne bacterial pathogens, causing diseases and death. The study used reverse transcription loop-mediated isothermal amplification (RT-LAMP) to detect Salmonella. Objectives: To design six primers and detect Salmonella using RT-LAMP to facilitate the rapid detection of pathogenic bacteria in food. Methods: We designed six primers based on the gene coding sequences of inv A, specific to Salmonella. Each reaction solution contained 6.0 mM MgSO4, 1 M betaine, 1.6 mM dNTPs, 160 U/mL Bst DNA polymerase, 0.2 μM of both external primers, 0.8 μM of both internal primers, and 0.2 μM of both loop primers. The reaction temperature was 65°C. Results: Our amplified products were separated by 2% agarose gel electrophoresis. The detection limit was 10 CFU per reaction. Conclusions: RT-LAMP exhibited the same accuracy as the GB assay in detecting Salmonella in foods. RT-LAMP was highly specific and sensitive; hence, it may serve as an effective tool in detecting Salmonella.

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Fruits and vegetables are the major source of food safety issues need to overcome at household level (traditional vs. green technologies): A comparative review

Siddique

Malik

2022

Journal of Food Safety

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Fruits and vegetables are the pivotal sources of essential elements (vitamins and minerals), whose deficiency may cause different kinds of health issues; however, due to non-judicious use of pesticides and unhygienic practices in the supply chain, fresh produce gets contaminated. These contaminants could be minimized by cooking, blanching, and chlorination at household level, but these thermal and chemical processing techniques negatively affect the product quality and nutrition value. When F & V is consumed in the raw form then these contaminants directly affect human health, which may lead to death or different syndromes. It is hard to eliminate these lethal contaminants from supply chain. Different decontamination technologies previously practiced at household level but have negative impacts on commodities' nutritional value and human health. Henceforth, some green techniques like ozonation, sonication, and ozosonication (O 3 /US) are considered as emerging sanitizing technologies, without adversely affecting quality of horticultural commodities and human health, when used at optimum limit. | IMPORTANCE OF FRUITS AND VEGETABLESFruits and vegetables play a basic role in balanced nutrition supply in a human life. These are the part of basic healthy diet (Liu, 2013;

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Motility and Survival of Salmonella Enterica Subspecies Enterica Serovar Enteritidis in Tomato Plants (Solanum lycopersicum L)

Cited by 3 publications

References 15 publications

Microbiological Quality of Leafy Green Vegetables Grown in the Toluca Valley

Microbiological Quality of Leafy Green Vegetables Grown in the Toluca Valley

Reverse Transcription Loop-Mediated Isothermal Amplification Assay with High Sensitivity to Rapid Detection of Viable Salmonella in Foods

Fruits and vegetables are the major source of food safety issues need to overcome at household level (traditional vs. green technologies): A comparative review

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