Assessment of microbial contamination in packed fresh vegetable to ready for use, in Mashhad
Subject Areas :
Food Science and Technology
R. Ghodusi
1
(M.Sc Graduate of Food Science and Technology, Birjand Branch, Islamic Azad University, Birjand, Iran)
A. Azhdari
2
(Assistance Professor, Department of Food Science and Technology, Birjand Branch, Islamic Azad University, Birjand, Iran)
Received: 2020-06-12
Accepted : 2020-11-26
Published : 2020-09-22
Keywords:
Escherichia coli,
Mashhad,
Vegetable,
microbial contamination,
Parasitic eggs,
Abstract :
Vegetables are one of the main categories of the food pyramid and their consumption plays a vital role in the health promotion of the community. On the other hand, the incidence of microbial diseases caused by the consumption of contaminated vegetables has been increasing. The aim of this study was to determine the microbial contamination of different kinds of ready for use packaged vegetables in Mashhad, Iran. For this, a total of 200 vegetable samples were randomly collected from different regions of Mashhad. samples were examined with the standard methods in terms of the aerobic mesophilic bacteria, coliforms, Escherichia coli, mold, and parasitic eggs. Results showed that in 19%, 14%, 8%, 13%, and 3.5% of the samples, the contamination rate of aerobic mesophilic bacteria, coliform, Escherichia coli, mold, and the parasitic eggs was higher than Iranian National Standard limits, respectively. In addition, a total of 31% of the samples were unusable due to excessive microbial contamination. Therefore, producers and consumers should be given the necessary training to use hygienic rules and stricter preventive measuring is also recommended.
References:
Abadias, M., Usall, J., Anguera, M., Solsona, C. and Vinas, I. (2008). Microbiological quality of fresh, minimally processed fruit and vegetables, and sprouts from retail establishments. Food Microbiology, 123: 121-129.Abdi, F., Atarodi kashani, Z., Mirmiran, P. and Esteki, T. (2015). Surveying Global and Iranian Food Consumption Patterns: A Review of the Literature. Journal of Fasa University of Medical Sciences; 5(2): 159-167
Atoui, A.K., Mansouri, A., Boskou, G. and Kefalas, P. (2005). Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chemistry; 89 (1):27-36.
Aycicek, H., Oguz, U. and Karci, K. (2006). Determination of total aerobic and indicator bacteria on some raw eaten vegetables from wholesalers in Ankara, Turkey. International Journal of Hygiene and Environmental Health 209(2): 197-201
Bahreini, M., Habibi Najafi, M.B., Bassami, M.R., Abbaszadegan, M., Bahrami, A.R. and Ejtehadi H. (2011). Microbial Load Evaluation of fresh-cut vegetables during processing steps in a vegetable processing plant using minimally processing approach. Iranian Food science and Technology Research Journal; 7(3): 235-242. [In Persian]
Beuchat, L.R. (2002). Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes and Infection; 4(4): 413-423.
Bier, J.W. (1991). Isolation of parasites on fruits and vegetables. Southeast Asian Journal Tropical Medicine and Public Health. 22: 144-145.
Bohaychuk, V.M., Bradbury, R.W., Dimock, R., Fehr, M., Gensler, G.E., King, R.K., et al. (2009). A microbiological survey of selected Alberta-grown fresh produce from farmers' markets in Alberta, Canada. Journal of Food Protection; 72(2): 415-420
Brackett, R.E. and Splittstoesser, D.F. (2001). Compendium of Methods for the Microbiological Examination of Foods. In: Downes FP, Ito K, Editors. Compendium of methods for the microbiological examination of foods. 4th ed. Washington, DC: American Public Health Association; p. 515-520
Buck, J.W., Walcott, R.R. and Beuchat, L.R. (2003). Recent trends in microbiological safety of fruits and vegetables. Plant Health Progress; 10(1): 1094.
Ceuppens, S., Hessel, C.T., Quadros Rodrigues, R., Bartz, S., Tondo, E.C. and Uyttendaele, M. (2014). Microbiological quality and safety assessment of lettuce production in Brazil. International Journal of Food Microbiology; 181(1): 67-76.
Davami, M., Mosayyebi, M. and Mahdavipour, A. (2000). Prevalence of parasitic infections in consumed vegetables in Ardabil city. Journal of Radiation Application and Instrumentation. 3(2): 18-22.
De Roever, C. (1998). Microbiological safety evaluations and recommendations on fresh produce. Journal of Food Control; 9(6): 321-347.
Doyle, M.P. (1990). Fruit and vegetable safety-microbiological considerations. Journal of Horticultural Science; 25 (12): 1478-82.
Estiri,H., Ranjbar Bahadori.,S.and Kashefinejad,M.(2010). Comparing the vegetable infection before and after washing, disinfecting and packaging vegetable processing farms in Sabzevar, Iran. Journal of Sabzevar University of Medical Science. 16(4): 234-239
Falomir, M.P., Rico, H. and Gozalbo, D. (2013). Enterobacter and Klebsiella species isolated from fresh vegetables marketed in Valencia (Spain) and their clinically relevant resistances to chemotherapeutic agents. Foodborne Pathogens and Disease.10(12): 1002-1007
Hanson, L.A., Zahn, E.A., Wild, S.R., Döpfer, D., Scott, J. and Stein, C. (2012). Estimating global mortality from potentially foodborne diseases: an analysis using vital registration data. Population Health Metrics; 10(1): 5.0
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Iranian National Standards Organization. (2007). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of Coliforms- Colony count method. No. 9263, 1st Edition. [In Persian]
Iranian National Standards Organization. (2007). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms at 30 °C. No. 5272, 1st Revision. [In Persian]
Iranian National Standards Organization. (2008). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds -Part 1: Colony count technique in products with water activity greater than 0.95. NO.10899-1, 1st Edition. [In Persian]
Iranian National Standards Organization. (2019). Microbiology of food and animal feeding stuffs – Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 4: Specific rules for the preparation of miscellaneous products. No. 8923-4, 2nd Revision. [In Persian]
Iranian National Standards Organization. (2008). Packed fresh vegetable to ready for use – Specifications and test methods. No.10082, 1st Edition. [In Persian]
Izumi, H., Nagano, M. and Ozaki, Y. (2004). Microbial evaluation of fresh marketed vegetables. Memoirs of the School of Biology-Oriented Science and Technology of Kinki University. 13: 15-22.
Johnston, L.M., Jaykus, L.A., Moll, D., Martinez, M.C., Anciso, J., Mora, B. et al. (2005). A field study of the microbiological quality of fresh produce. Journal of Food Protection. 68: 1840-1847.
Karapinar, M. and Gonul SA. (1992). Removal of Yersinia enterocolitica from fresh parsley by washing with acetic acid or vinegar. International Journal of Food Microbiology; 16(3): 261-264
Karim, G. (2015). Microbiological examination of foods, Tehran University Press, pp. 88-111.
Karim, G., Mohammadi, K., Khandaghi, J. and Karimi Drehaby, H. (2009). Analysis of milk products. Tehran University Press, pp. 194-195.
Mukherjee, A., Speh, D., Dyck, E. and Diez-Gonzalez, F. (2004). Pre harvest evaluation of coliforms, Escherichia coli, Salmonella, and Escherichia coli O157: H7 in organic and conventional produce grown by Minnesota farmers. Journal of Food Protection. 67(5): 894-900.
Nascimento, M.S., Silva, N., Catanozi, M.P. and Silva, K.C. (2003). Effects of different disinfection treatments on the natural microbiota of lettuce. Journal of Food Protection. 66(9): 1697-1700.
Olaimat, A.N. and Holley, R.A. (2012). Factors influencing the microbial safety of fresh produce: a review. Food Microbiology. 32: 1-19.
Rahbar, M., Sabourian, R., Saremi, M., Abbasi, M., Masoumi, A. and Soroush. M. (2007). Epidemioloic and drug resistant pattern of Vibrio cholerae O1 Biotype el tor, serotype inaba during the summer of 2005 outbreak in Iran. Journal of Ardabil University of Medical Sciences; 7(1):41-45. [In Persian]
Sahebani, N., Fouladvand, M., Dalimi, A., Rahbar, A. R.and Ghafarian, H.R. (1999). Parasitic infections of consumed vegetables in Boushehr city. Iranian South Medical Journal; 2(1): 59-63. [In Persian]
Saroj, S.D., Shashidhar, R., Dhokane, V., Hajare, S., Sharma, A. and Bandekar, J.R. (2006). Microbiological evaluation of sprouts marketed in Mumbai, India, and its suburbs. Journal of Food Protection; 69(10): 2515-8.
Shahnazi, M., Sharifi, M., Kalantari, Z., Allipour Heidari, M. and Agamirkarimi, N. (2009) The study of consumed vegetable parasitic infections in Qazvin. Journal of Qazvin University of Medical Sciences, 12 (4):83-89. [In Persian]
Soltan Dallal, M., Shojaei Zinjanab, M., Vahedi, S., Mahmoudi, H., Ghanbarzadeh, S.H. and Hedayati Rad, F, (2016). A Survey of Escherichia coli, Enterococcus and total microbial count of packaged and non-packaged fresh vegetables in Tehran. Journal of Paramedicine School, Tehran University of Medical Science, 10: 220-229. [In Persian]
Song, H.P., Kim, D.H., Jo, C., Lee, C.H., Kim, K.S. and Byun, M.W. (2006). Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice. Food Microbiology; 23(4): 372-378.
Valentin-Bon, I., Jacobson, A., Monday, S.R. and Feng, P.C.H. (2008). Microbiological quality of bagged cut spinach and lettuce mixes. Applied and Environmental Microbiology; 74(4): 1240-2.
Yarahmadi, M., Yunesian, M., Mubedi, I. and et al, (2011). Evaluating the Efficiency of the Common Method of Lettuce Disinfection in Iran. Journal of Health System Research, 7(6): 1138-1147.
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Abadias, M., Usall, J., Anguera, M., Solsona, C. and Vinas, I. (2008). Microbiological quality of fresh, minimally processed fruit and vegetables, and sprouts from retail establishments. Food Microbiology, 123: 121-129.Abdi, F., Atarodi kashani, Z., Mirmiran, P. and Esteki, T. (2015). Surveying Global and Iranian Food Consumption Patterns: A Review of the Literature. Journal of Fasa University of Medical Sciences; 5(2): 159-167
Atoui, A.K., Mansouri, A., Boskou, G. and Kefalas, P. (2005). Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chemistry; 89 (1):27-36.
Aycicek, H., Oguz, U. and Karci, K. (2006). Determination of total aerobic and indicator bacteria on some raw eaten vegetables from wholesalers in Ankara, Turkey. International Journal of Hygiene and Environmental Health 209(2): 197-201
Bahreini, M., Habibi Najafi, M.B., Bassami, M.R., Abbaszadegan, M., Bahrami, A.R. and Ejtehadi H. (2011). Microbial Load Evaluation of fresh-cut vegetables during processing steps in a vegetable processing plant using minimally processing approach. Iranian Food science and Technology Research Journal; 7(3): 235-242. [In Persian]
Beuchat, L.R. (2002). Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes and Infection; 4(4): 413-423.
Bier, J.W. (1991). Isolation of parasites on fruits and vegetables. Southeast Asian Journal Tropical Medicine and Public Health. 22: 144-145.
Bohaychuk, V.M., Bradbury, R.W., Dimock, R., Fehr, M., Gensler, G.E., King, R.K., et al. (2009). A microbiological survey of selected Alberta-grown fresh produce from farmers' markets in Alberta, Canada. Journal of Food Protection; 72(2): 415-420
Brackett, R.E. and Splittstoesser, D.F. (2001). Compendium of Methods for the Microbiological Examination of Foods. In: Downes FP, Ito K, Editors. Compendium of methods for the microbiological examination of foods. 4th ed. Washington, DC: American Public Health Association; p. 515-520
Buck, J.W., Walcott, R.R. and Beuchat, L.R. (2003). Recent trends in microbiological safety of fruits and vegetables. Plant Health Progress; 10(1): 1094.
Ceuppens, S., Hessel, C.T., Quadros Rodrigues, R., Bartz, S., Tondo, E.C. and Uyttendaele, M. (2014). Microbiological quality and safety assessment of lettuce production in Brazil. International Journal of Food Microbiology; 181(1): 67-76.
Davami, M., Mosayyebi, M. and Mahdavipour, A. (2000). Prevalence of parasitic infections in consumed vegetables in Ardabil city. Journal of Radiation Application and Instrumentation. 3(2): 18-22.
De Roever, C. (1998). Microbiological safety evaluations and recommendations on fresh produce. Journal of Food Control; 9(6): 321-347.
Doyle, M.P. (1990). Fruit and vegetable safety-microbiological considerations. Journal of Horticultural Science; 25 (12): 1478-82.
Estiri,H., Ranjbar Bahadori.,S.and Kashefinejad,M.(2010). Comparing the vegetable infection before and after washing, disinfecting and packaging vegetable processing farms in Sabzevar, Iran. Journal of Sabzevar University of Medical Science. 16(4): 234-239
Falomir, M.P., Rico, H. and Gozalbo, D. (2013). Enterobacter and Klebsiella species isolated from fresh vegetables marketed in Valencia (Spain) and their clinically relevant resistances to chemotherapeutic agents. Foodborne Pathogens and Disease.10(12): 1002-1007
Hanson, L.A., Zahn, E.A., Wild, S.R., Döpfer, D., Scott, J. and Stein, C. (2012). Estimating global mortality from potentially foodborne diseases: an analysis using vital registration data. Population Health Metrics; 10(1): 5.0
Iranian National Standards Organization. (1993). Fresh fruits and vegetables – sampling. No. 622, 1st Revision, 2st Edition. [In Persian]
Iranian National Standards Organization. (2007). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of Coliforms- Colony count method. No. 9263, 1st Edition. [In Persian]
Iranian National Standards Organization. (2007). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms at 30 °C. No. 5272, 1st Revision. [In Persian]
Iranian National Standards Organization. (2008). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds -Part 1: Colony count technique in products with water activity greater than 0.95. NO.10899-1, 1st Edition. [In Persian]
Iranian National Standards Organization. (2019). Microbiology of food and animal feeding stuffs – Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 4: Specific rules for the preparation of miscellaneous products. No. 8923-4, 2nd Revision. [In Persian]
Iranian National Standards Organization. (2008). Packed fresh vegetable to ready for use – Specifications and test methods. No.10082, 1st Edition. [In Persian]
Izumi, H., Nagano, M. and Ozaki, Y. (2004). Microbial evaluation of fresh marketed vegetables. Memoirs of the School of Biology-Oriented Science and Technology of Kinki University. 13: 15-22.
Johnston, L.M., Jaykus, L.A., Moll, D., Martinez, M.C., Anciso, J., Mora, B. et al. (2005). A field study of the microbiological quality of fresh produce. Journal of Food Protection. 68: 1840-1847.
Karapinar, M. and Gonul SA. (1992). Removal of Yersinia enterocolitica from fresh parsley by washing with acetic acid or vinegar. International Journal of Food Microbiology; 16(3): 261-264
Karim, G. (2015). Microbiological examination of foods, Tehran University Press, pp. 88-111.
Karim, G., Mohammadi, K., Khandaghi, J. and Karimi Drehaby, H. (2009). Analysis of milk products. Tehran University Press, pp. 194-195.
Mukherjee, A., Speh, D., Dyck, E. and Diez-Gonzalez, F. (2004). Pre harvest evaluation of coliforms, Escherichia coli, Salmonella, and Escherichia coli O157: H7 in organic and conventional produce grown by Minnesota farmers. Journal of Food Protection. 67(5): 894-900.
Nascimento, M.S., Silva, N., Catanozi, M.P. and Silva, K.C. (2003). Effects of different disinfection treatments on the natural microbiota of lettuce. Journal of Food Protection. 66(9): 1697-1700.
Olaimat, A.N. and Holley, R.A. (2012). Factors influencing the microbial safety of fresh produce: a review. Food Microbiology. 32: 1-19.
Rahbar, M., Sabourian, R., Saremi, M., Abbasi, M., Masoumi, A. and Soroush. M. (2007). Epidemioloic and drug resistant pattern of Vibrio cholerae O1 Biotype el tor, serotype inaba during the summer of 2005 outbreak in Iran. Journal of Ardabil University of Medical Sciences; 7(1):41-45. [In Persian]
Sahebani, N., Fouladvand, M., Dalimi, A., Rahbar, A. R.and Ghafarian, H.R. (1999). Parasitic infections of consumed vegetables in Boushehr city. Iranian South Medical Journal; 2(1): 59-63. [In Persian]
Saroj, S.D., Shashidhar, R., Dhokane, V., Hajare, S., Sharma, A. and Bandekar, J.R. (2006). Microbiological evaluation of sprouts marketed in Mumbai, India, and its suburbs. Journal of Food Protection; 69(10): 2515-8.
Shahnazi, M., Sharifi, M., Kalantari, Z., Allipour Heidari, M. and Agamirkarimi, N. (2009) The study of consumed vegetable parasitic infections in Qazvin. Journal of Qazvin University of Medical Sciences, 12 (4):83-89. [In Persian]
Soltan Dallal, M., Shojaei Zinjanab, M., Vahedi, S., Mahmoudi, H., Ghanbarzadeh, S.H. and Hedayati Rad, F, (2016). A Survey of Escherichia coli, Enterococcus and total microbial count of packaged and non-packaged fresh vegetables in Tehran. Journal of Paramedicine School, Tehran University of Medical Science, 10: 220-229. [In Persian]
Song, H.P., Kim, D.H., Jo, C., Lee, C.H., Kim, K.S. and Byun, M.W. (2006). Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice. Food Microbiology; 23(4): 372-378.
Valentin-Bon, I., Jacobson, A., Monday, S.R. and Feng, P.C.H. (2008). Microbiological quality of bagged cut spinach and lettuce mixes. Applied and Environmental Microbiology; 74(4): 1240-2.
Yarahmadi, M., Yunesian, M., Mubedi, I. and et al, (2011). Evaluating the Efficiency of the Common Method of Lettuce Disinfection in Iran. Journal of Health System Research, 7(6): 1138-1147.
