A field study of the microbiological quality of fresh produce

摘要: The Centers for Disease Control and Prevention has reported that foodborne disease outbreaks associated with fruits vegetables increased during the past decade. This study was conducted to characterize routes of microbial contamination in produce identify areas potential from production through postharvest handling. We report here levels bacterial indicator organisms prevalence selected pathogens samples collected southern United States. A total 398 (leafy greens, herbs, cantaloupe) were packing shed assayed by enumerative tests aerobic bacteria, coliforms, Enterococcus, Escherichia coli. These also analyzed Salmonella, Listeria monocytogenes, E. coli O157:H7. Microbiological methods based on recommended U.S. Food Drug Administration. For all leafy greens geometric mean ranged 4.5 6.2 log CFU/g (aerobic plate count); less than 1 4.3 (coliforms Enterococcus); 1.5 (E. coli). In many cases, remained relatively constant throughout shed, particularly mustard greens. However, cilantro parsley, coliform process. cantaloupe, significantly field packing, ranges 6.4 7.0 2.1 (coliforms); 3.5 5.2 (Enterococcus); 2.5 0, 0.7% (3 398) L. O157:H7, respectively. demonstrates each step consumption may affect load reinforces government recommendations ensuring a high-quality product.