Prevalence of Listeria monocytogenes and Salmonella spp. in Different Ready to Eat Foods from Large Retailers and Canteens over a 2-Year Period in Northern Italy

Castrica, Marta; Andoni, Egon; Intraina, India; Curone, Giulio; Copelotti, Emma; Massacci, Francesca Romana; Terio, Valentina; Colombo, Silvia; Balzaretti, C.

doi:10.3390/ijerph182010568

Cited by 9 publications

(3 citation statements)

References 37 publications

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“…The availability of both RTE fruit and vegetables on the market may contribute to increasing the consumption of fruit and vegetables in the general population and thus contribute to efforts to achieve a daily consumption of 400 g of vegetables and fruit per capita, as recommended by the World Health Organization [4]. It was estimated that in Europe in 2021, the average amount of ready-to-eat meals consumed per person was about 15 kg [5].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Microbiological Quality of Ready-to-Eat Salads—Are There Any Reasons for Concern about Public Health?

Łepecka

Zielińska

Szymański

et al. 2022

IJERPH

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Ready-to-eat food products can be readily consumed without further preparation and are convenient for busy on-the-go consumers. The objective of the study was to assess the microbiological quality of ready-to-eat salads. Thirty RTE salads were tested for the presence of bacteria, yeasts, and molds using the TEMPO and agar plate method. The study demonstrated that most of the tested products were characterized by varying microbiological quality. The total number of mesophilic microbiotas was about 6 log CFU g−1. The high number of microorganisms was due to yeast and molds or Enterobacteriaceae. Half of the salads were contaminated with E. coli and three salads were contaminated with S. aureus. LAB were also found, which can be explained mainly by a dairy ingredient. In some salads, Salmonella spp. and L. monocytogenes were detected (26.7% and 33.3% of the samples, respectively). Based on the conducted tests, it was found that the microbiological quality was not satisfactory. The results presented in this study indicate that there is a significant problem of the presence of pathogens. Manufacturers should strive to reduce the possibility of microbial contamination through the use of widely understood hygiene of the production process, using hurdle technology, including the modified atmosphere and refrigerated storage.

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Section: Introductionmentioning

confidence: 99%

Assessment of the Microbiological Quality of Ready-to-Eat Salads—Are There Any Reasons for Concern about Public Health?

Łepecka

Zielińska

Szymański

et al. 2022

IJERPH

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“…were isolated from date paste and syrup purchased from local markets in Morocco. Salmonella and Listeria monocytogenes are foodborne pathogens that can be regularly isolated from ready‐to‐eat foods and have the ability to survive for long periods in low a w foods and allied environments (Castrica et al., 2021; Olaimat, Osaili, et al., 2020). It was observed that Salmonella , E. coli O157:H7, and L. monocytogenes survived for lengthy periods on fresh Medjool dates stored at different temperatures (Canakapalli et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures

Olaimat,

Al‐Holy,

Abughoush

et al. 2023

Journal of Food Science

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This study aimed to investigate the behavior of Salmonella enterica and Listeria monocytogenes in processed date paste and syrup at different temperatures. Commercial products were inoculated with approximately 6 log CFU/mL of S. enterica or L. monocytogenes and stored at 4, 10, and 24°C for 90 days. S. enterica was able to survive in date products until the end of storage at 4°C. At this temperature, numbers decreased by 2.1 log CFU/g in date paste and by 3.4 log CFU/g in date syrup; however, at 10°C, cells were reduced >4.2 log CFU/g and were undetectable by direct plating in date paste or by enrichment (complete elimination) in syrup. Further, at 24°C, complete elimination of S. enterica was achieved in date paste and syrup by 30 and 7 days, respectively. L. monocytogenes numbers decreased by 1.4, 4.4, and >4.6 log CFU/g in date paste stored at 4, 10, and 24°C for 90 days, respectively. In date syrup, numbers of L. monocytogenes decreased to undetectable levels by 50, 14, and 4 days at 4, 10, and 24°C, respectively, by direct plating and complete elimination was observed at 10 and 24°C by 50 and 30 days of storage, respectively. The initial pH values of date paste and syrup were 4.7 and 4.8, respectively, and remained stable until the end of storage except for L. monocytogenes‐inoculated syrup. Practical Application Salmonella enterica and Listeria monocytogenes can easily survive in date paste and syrup particularly at refrigerator temperature, which explains the necessity of preventing the contamination of date products with foodborne pathogens.

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“…A alimentação baseada em frutas e legumes cada vez vem tomando mais destaque na sociedade, sendo consideradas como parte principal de uma alimentação saudável, devido a presença de vitaminas, minerais, fibras e antioxidantes. Seu consumo diário está associado a prevenção contra doenças crônicas como doenças cardiovasculares, diabetes e muitos tipos de câncer, bem como outras malignidades (Tomasi, et al, 2015, Castro-Ibanez, et al, 2017, Castrica et al, 2021.…”

Section: Introductionunclassified

Contaminação por bactérias resistentes a antibióticos em alimentos: o perigo de comer vegetais prontos para o consumo

Nilo

Marin

2022

RSD

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Introdução: A alta tendência ao consumo de vegetais prontos para o consumo nos últimos anos, tem sido significativamente associado a surtos de infecções e intoxicações alimentares. Esses alimentos são potencialmente contaminados por microorganismos patogênicos e a maior preocupação está relacionada com a exposição humana a agentes antimicrobianos resistentes, o que encorajou os pesquisadores a estudarem várias fontes de cepas resistentes em alimentos. Objetivo: o objetivo desse estudo foi elucidar a contaminação de vegetais prontos para o consumo com bactérias resistentes a antibióticos e os riscos de consumi-los. Metodologia: trata-se de uma revisão narrativa da literatura que buscou elucidar os riscos do consumo de vegetais prontos para o consumo devido a sua contaminação com bactérias resistentes a antibióticos. A pesquisa foi realizada através do acesso online nas bases de dados: Google Scholar, National Library of Medicine (PubMed MEDLINE), Scientific Electronic Library Online (Scielo), Biblioteca Virtual em Saúde (BVS). Resultados e Discussões: Resultados e Discussões: Em todos os 25 artigos pesquizados foram encontradas bactérias resistentes. No total obtivemos uma média de 86,51% de bactérias que foram resistentes a pelo menos 1 antibiótico. Das bactérias que demonstraram resistência 76,92 foram resistentes a pelo menos 5 antibióticos e 44,23% foram a mais de 10 antibióticos. Conclusão: O presente estudo demonstra que os vegetais prontos para o consumo possuem uma grande microbiota com diferentes gêneros de bactérias e essas com resistência aos antibióticos.

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Prevalence of Listeria monocytogenes and Salmonella spp. in Different Ready to Eat Foods from Large Retailers and Canteens over a 2-Year Period in Northern Italy

Cited by 9 publications

References 37 publications

Assessment of the Microbiological Quality of Ready-to-Eat Salads—Are There Any Reasons for Concern about Public Health?

Assessment of the Microbiological Quality of Ready-to-Eat Salads—Are There Any Reasons for Concern about Public Health?

Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures

Contaminação por bactérias resistentes a antibióticos em alimentos: o perigo de comer vegetais prontos para o consumo

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