Skip to main navigation menu Skip to main content Skip to site footer
ASPHC Baner

Vol. 23 No. 3 (2024)

Articles

Assessment of the microbial quality of ready-to-eat vegetable salads and berry fruit available on Polish market

DOI: https://doi.org/10.24326/asphc.2024.5351
Submitted: March 1, 2024
Published: 2024-06-28

Abstract

The consumption and sale of ready-to-eat products, i.e., fresh-cut vegetable salads and fruit, have been growing tremendously in the present time. Therefore, the microbial safety of such products is of great concern. In the current study, a survey of general microbiological contamination (mesophilic bacteria, yeasts, molds, Enterobacteriaceae, coli bacteria, Enterococcus, Lactobacillus, and Escherichia coli) of fresh-cut vegetable salads and berry-packed fruits available in Polish supermarket was undertaken.
In ready-to-eat salads, the high number of mesophilic bacteria ranged from 6.43 to 8.56 log10 cfu g–1, and also Enterobacteriaceae with mean value from 3.45 to 4.08 log10 cfu g–1 was detected. Mesophilic bacteria, yeast, and Enterobacteriaceae were detected in all salad samples. The molds were detected in 45% of salad samples, and their mean number ranged from 0.63 log10 cfu g–1 in salads with carrot or beetroot to 1.80 log10 cfu g–1 in salads with rocket.
Berry fruit was also heavily microbiologically contaminated. In particular, the means of mesophilic bacteria, molds, and yeasts were high. The number of molds detected in fruit samples, especially in raspberry samples, could be alarming. Enterobacteriaceae, Enterococcus, and coli bacteria were detected in a few samples of berry fruit. None of the ready-to-eat salads and fruit samples were contaminated by Escherichia coli.
Based on the tests that were conducted, it was found that the microbiological quality was not satisfactory. The findings suggest that following hygienic measures during processing and handling, the microbiological quality of vegetable salads and berry fruit available in Polish markets should be improved.

References

  1. Agriopoulou, S., Stamatelopoulou, E., Sachadyn-Król, M., Varzakas, T. (2020). Lactic acid bacteria as antibacterial agents to extend the helf life of fresh and minimally processed fruits and vegetables: quality and safety aspects. Microorganisms 8(6), 952. https://doi.org/10.3390/microorganisms8060952 DOI: https://doi.org/10.3390/microorganisms8060952
  2. Alegbeleye, O., Alegbeleye, I., Oroyinka, M.O., Daramola, O.B., Ajibola, A.B., Alegbeleye, W.O., Adetunji, A.T., Afolabi, W.A., Oyedeji, O., Awe, A., Badmus, A., Oyeboade, J.T. (2023). Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria. Int. J. Food Prop. 26(1), 666–682. https://doi.org/10.1080/10942912.2023.2173775 DOI: https://doi.org/10.1080/10942912.2023.2173775
  3. Alegbeleye, O.O., Odeyemi, O.A., Strateva, M., Stratev, D. (2022). Microbial spoilage of vegetables, fruits and cereals. Appl. Food Res. 2(1), 100122. https://doi.org/10.1016/j.afres.2022.100122 DOI: https://doi.org/10.1016/j.afres.2022.100122
  4. Alegbeleye, O.O., Singleton, I., Sant’Ana, A.S. (2018). Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: a review. Food Microbiol. 73, 177–208. https://doi.org/10.1016/j.fm.2018.01.003 DOI: https://doi.org/10.1016/j.fm.2018.01.003
  5. Al-Musawi, A.T., Abu-Almaaly, R.A., Kereem, H.S. (2023). Fecal coliform bacteria in vegetable salads prepared in Baghdad restaurants. J. Pure Appl. Microbiol., 17(2), 1214–1220. https://doi.org/10.22207/JPAM.17.2.51 DOI: https://doi.org/10.22207/JPAM.17.2.51
  6. Arienzo, A., Murgia, L., Fraudentali, I., Gallo, V., Angelini, R., Antonini, G. (2020). Microbial quality of ready-toeat leafy green salads during shelf-life and home-refrigeration. Foods 9(10), 1421. https://doi.org/10.3390/foods9101421 DOI: https://doi.org/10.3390/foods9101421
  7. Balali, G.I., Yar, D.D., Dela, V.G.A., Adjei-Kusi, P. (2020). Microbial contamination, an increasing threat to the consumption of fresh fruits and vegetables in today’s world. Intern. J. Microbiol. 2020, 3029295. https://doi.org/10.1155/2020/3029295 DOI: https://doi.org/10.1155/2020/3029295
  8. Berthold-Pluta, A., Garbowska, M., Stefańska, I., Pluta, A. (2017). Microbiological quality of selected ready-to-eat leaf vegetables, sprouts and non-pasteurized fresh fruit-vegetable juices including the presence of Cronobacter spp. Food Microbiol. 65, 221–230. https://doi.org/10.1016/j.fm.2017.03.005 DOI: https://doi.org/10.1016/j.fm.2017.03.005
  9. Bhullar, M., Perry, B., Monge, A., Nabwiire, L., Shaw, A. (2021). Escherichia coli survival on strawberries and unpacked romaine lettuce washed using contaminated water. Foods 10(6), 1390. https://doi.org/10.3390/foods10061390 DOI: https://doi.org/10.3390/foods10061390
  10. Bi, K., Liang, Y., Mengiste, T., Sharon, A. (2023). Killing softly: a roadmap of Botrytis cinerea pathogenicity. Trends Plant Sci. 28(2), 211–222. https://doi.org/10.1016/j.tplants.2022.08.024 DOI: https://doi.org/10.1016/j.tplants.2022.08.024
  11. Caponigro, V., Ventura, M., Chiancone, I., Amato, L., Parente, E., Piro, F. (2010). Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer. Food Microbiol. 27(8), 1071–1077. https://doi.org/10.1016/j.fm.2010.07.011 DOI: https://doi.org/10.1016/j.fm.2010.07.011
  12. Commission Regulation (2005). Commission Regulation (EC) No 2073/2005 of November 2005 on Microbiological Criteria for Foodstuffs. Available: https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:02005R2073-20140601&from=DA [date of access: 2.12.2021].
  13. Commission Regulation (2007). Commission Regulation (EC) No 1441/2007 of 5 December 2007 Amending Regulation (EC) No 2073/2005 on Microbiological Criteria Foodstuffs. Available: https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:322:0012:0029:EN:PDF [date of access: 2.12.2021].
  14. Dugan, F.M. (2006). The identification of fungi. An illustrated introduction with keys, glossary, and guide to literature. APS Press, USA.
  15. EFSA (European Food Safety Authority). 2023. Annual report of the Scientific Network on Microbiological Risk Assessment. EFSA supporting publication 2023:EN-8451.Pp. 11. https://doi.org/10.2903/sp.efsa.2023.EN-8451 DOI: https://doi.org/10.2903/sp.efsa.2023.EN-8451
  16. Finger, J.A.F.F., Santos, I.M., Silva, G.A., Bernardino, M.C., Pinto, U.M., Maffei, D.F. (2023). Minimally processed vegetables in Brazil: an overview of marketing, processing, and microbiological aspects. Foods 12(11), 2259. https://doi.org/10.3390/foods12112259 DOI: https://doi.org/10.3390/foods12112259
  17. FAO/WHO (2003). Code of hygienic practice for fresh fruits and vegetables. CXC 53-2003. Codex Aliment.
  18. Habib, I., Al-Rifai, R.H., Mohamed, M.I., Ghazawi, A., Abdalla, A., Lakshmi, G., Agamy, N., Khan, M. (2023). Contamination level and phenotypic and genomic characterization of antimicrobial resistance in Escherichia coli isolated from fresh salad vegetables in the United Arab Emirates. Trop. Med. Infect. Dis. 8(6), 294. https://doi.org/10.3390/tropicalmed8060294 DOI: https://doi.org/10.3390/tropicalmed8060294
  19. Hua, L., Yong, C., Zhanquan, Z., Boqiang, L., Guozheng, Q., Shiping, T. (2018). Pathogenic mechanisms and control strategies of Botrytis cinerea causing post-harvest decay in fruits and vegetables. Food Qual. Saf. 2(3), 111–119. https://doi.org/10.1093/fqsafe/fyy016 DOI: https://doi.org/10.1093/fqsafe/fyy016
  20. Ibrahim, S.A., Ayivi, R.D., Zimmerman, T., Siddiqui, S.A., Altemimi, A.B., Fidan, H., Esatbeyoglu, T., Bakhshayesh, R.V. (2021). Lactic acid bacteria as antimicrobial agents: food safety and microbial food spoilage prevention. Foods 10(12), 3131. https://doi.org/10.3390/foods10123131 DOI: https://doi.org/10.3390/foods10123131
  21. Kłapeć, T., Wójcik-Fatla, A., Farian, E., Kowalczyk, K., Cholewa, G., Cholewa, A., Dutkiewicz, J. (2021). Levels of filamentous fungi and selected mycotoxins in leafy and fruit vegetables and analysis of their potential health risk for consumer. Ann. Agric. Environ. Med. 28(4), 585–594. https://doi.org/10.26444/aaem/143031 DOI: https://doi.org/10.26444/aaem/143031
  22. Kłapeć, T., Wójcik-Fatla, A., Farian, E., Kowalczyk, K., Cholewa, G., Cholewa, A., Dutkiewicz, J. (2022). Mycobiota and mycotoxins in various kinds of vegetables and fruits as potential health risk factors for consumer – summary of multiyear study. Ann. Agric. Environ. Med. 29(2), 316–320. https://doi.org/10.26444/aaem/150522 DOI: https://doi.org/10.26444/aaem/150522
  23. Kowalska, B., (2023). Fresh vegetables and fruit as a source of Salmonella bacteria. Ann. Agric. Environ. Med., 30(1), 9–14. https://doi.org/10.26444/aaem/156765 DOI: https://doi.org/10.26444/aaem/156765
  24. Kowalska, B., Szczech, M. (2022). Differences in microbiological quality of leafy green vegetables. Ann. Agric. Environ. Med., 29(2), 238–245. https://doi.org/10.26444/aaem/149963 DOI: https://doi.org/10.26444/aaem/149963
  25. Kumar, S., Yadav, M., Devi, A., Uniyal, M., Kumar, V., Sehrawat, N., Singh, R. (2022). Assessment of pathogenic microorganisms associated with vegetable salads. Asian J. Biol. Life Sci., 11(1), 1–7. https://doi.org/10.5530/ajbls.2022.11.1 DOI: https://doi.org/10.5530/ajbls.2022.11.1
  26. Luna-Guevara, J.J., Arenas-Hernandez, M.M.P., Martinez de la Peňa, C., Silva, J. L., Luna-Guevara, M.L. (2019). The role of pathogenic E. coli in fresh vegetables: behavior, contamination factors, and preventive measures. Intern. J. Microbiol., 2894328. https://doi.org/10.1155/2019/2894328 DOI: https://doi.org/10.1155/2019/2894328
  27. Łepecka, A., Zielińska, D., Szymański, P., Buras, I., Kołożyn-Krajewska, D. (2022) Assessment of the microbial quality of ready-to-eat salads – are there any reasons for concern about public health? Int. J. Environ. Res. Public Health 19(3), 1582. https://doi.org/10.3390/ijerph19031582 DOI: https://doi.org/10.3390/ijerph19031582
  28. Machado-Moreira, B., Richards, K., Brennan, F., Abram, F., Burgess, C.M.J. (2019). Microbial contamination of fresh produce: what, where, and how? Comp. Rev. Food Sci. Food Saf. 18(6), 1727–1750. https://doi.org/10.1111/1541-4337.12487 DOI: https://doi.org/10.1111/1541-4337.12487
  29. Mendoza, I.C., Luna, E.O., Pozo, M.D., Vásquez, M.V., Montoya, D.C., Moran, G.C., Romero, L.G., Yépez, X., Salazar, R., Romero-Peňa, M., Leόn, J.C. (2022). Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables. LWT 165, 113714. https://doi.org/10.1016/j.lwt.2022.113714 DOI: https://doi.org/10.1016/j.lwt.2022.113714
  30. Mir, S.A., Shah, M.A., Mir, M.M., Dar, B.N., Greiner, R., Roohinejad, S. (2018). Microbial contamination of ready-to-eat vegetables salads in developing countries and potential solutions in the supply chain to control microbial pathogens. Food Control, 85, 235–244. https://doi.org//10.1016/j.foodcont.2017.10.006 DOI: https://doi.org/10.1016/j.foodcont.2017.10.006
  31. Murali, A.P., Trząskowska, M., Trafialek, J. (2023). Microorganisms in organic food-issues to be addressed. Microorganisms, 11(6), 1557. https://doi.org/10.3390/microorganisms11061557 DOI: https://doi.org/10.3390/microorganisms11061557
  32. Nousiainen, L.L., Joutsen, S., Lunden, J., Hanninen, M.L., Fredriksson-Ahomaa, M. (2016). Bacterial quality and safety of packaged fresh leafy vegetables at the retail level in Finland. Int. J. Food Microbiol., 232, 73–79. https://doi.org/10.1016/j.ijfoodmicro.2016.05.020 DOI: https://doi.org/10.1016/j.ijfoodmicro.2016.05.020
  33. Olaimat, A.N., Holley, R.A. (2012). Factors influencing the microbial safety of fresh produce: a review. Food Microbiol., 32(1), 1–19. https://doi.org/10.1016/j.fm.2012.04.016 DOI: https://doi.org/10.1016/j.fm.2012.04.016
  34. Ortiz-Solá, J., Viňas, I., Colás-Medá, P., Anguera, M., Abadias, M. (2020). Occurrence of selected viral and bacterial pathogens and microbiological quality of fresh and frozen strawberries sold in Spain. Int. J. Food Microbiol., 314, 108392. https://doi.org/10.1016/j.ijfoodmicro.2019.108392 DOI: https://doi.org/10.1016/j.ijfoodmicro.2019.108392
  35. Palumbo, M., Attolico, G., Capozzi, V., Cozzolino, R., Corvino, A., de Chiara, M.L.V., Pace, B., Pelosi, S., Ricci, I., Romaniello, R., Cefola, M. (2022). Emerging postharvest technologies to enhance the shelf-life of fruit and vegetables: an overview. Foods 11(23), 3925. https://doi.org/10.3390/foods11233925 DOI: https://doi.org/10.3390/foods11233925
  36. Raffo, A., Paoletti, F. (2022). Fresh-cut vegetables processing: environmental sustainability and food safety issues in a comprehensive perspective. Front. Sustain. Food Syst., 5, 681459. https://doi.org/10.3389/fsufs.2021.681459 DOI: https://doi.org/10.3389/fsufs.2021.681459
  37. Sobiczewski, P., Iakimova, E.T. (2022). Plant and human pathogenic bacteria exchanging their primary host environments. J. Hortic. Res. 30(1), 11–30. https://doi.org/10.2478/johr-2022-0009 DOI: https://doi.org/10.2478/johr-2022-0009
  38. Szczech, M., Kowalska, B., Smolińska, U., Maciorowski, R., Oskiera, M., Michalska, A. (2018). Microbial quality of organic and conventional vegetables from Polish farms. Int. J. Food Microbiol., 286, 155–161. https://doi.org/10.1016/j.ijfoodmicro.2018.08.018 DOI: https://doi.org/10.1016/j.ijfoodmicro.2018.08.018
  39. Toe, E., Dadie, A., Dako, E., Loukou, G. (2017). Bacteriological quality and risk factors for contamination of raw mixed vegetable salads served in collective catering in Abidjan (Ivory Coast). Adv. Microbiol., 7(6), 405–419. https://doi.org/10.4236/aim.2017.76033 DOI: https://doi.org/10.4236/aim.2017.76033
  40. Thomas, G.A., Gil, T.P., Müller, C.T., Rogers, H.J., Berger, C.N. (2024). From field to plate: how do bacterial enteric pathogens interact with ready-to-eat and vegetables, causing disease outbreaks? Food Microbiol., 117, 104389. https://doi.org/10.1016/j.fm.2023.104389 DOI: https://doi.org/10.1016/j.fm.2023.104389
  41. Tournas, V.H., Katsoudas, E. (2005). Mould and yeast flora in fresh berries, grapes and citrus fruits. Int. J. Food Microbiol., 105(1), 11–17. https://doi.org/10.1016/j.ijfoodmicro.2005.05.002 DOI: https://doi.org/10.1016/j.ijfoodmicro.2005.05.002
  42. Uhlig, E., Kjellström, A., Oscarsson, E., Nurminen, N., Nabila, Y., Paulsson, J., Lupan, T., Velpuri, N.S.B.P., Molin, G., Håkansson, Å. (2022). The live bacterial load and microbiota composition of prepacked “ready-to-eat” leafy greens during household conditions, with special reference to E. coli. Int. J. Food Microbiol., 377, 109786. https://doi.org/10.1016/j.ijfoodmicro.2022.109786 DOI: https://doi.org/10.1016/j.ijfoodmicro.2022.109786
  43. Wajahat, S.S. (2023). Emerging trends and advancements in the biopreservation of fruits. J. Hortic. Res., 31(1), 1–24. https://doi.org/10.2478/johr-2023-0006 DOI: https://doi.org/10.2478/johr-2023-0006
  44. Williamson, B., Tudzynski, B., Tudzynski, P., Van Kan, J.A.L. (2007). Botrytis cinerea: the cause of grey mould disease. Mol. Plant Pathol., 8(5), 561–580. https://doi.org/10.1111/j.1364-3703.2007.00417.x DOI: https://doi.org/10.1111/j.1364-3703.2007.00417.x
  45. Xylia, P., Botsaris, G., Chrysargyris, A., Skandamis, P., Tzortzakis, N. (2019). Variation of microbial load and biochemical activity of ready-to-eat salads in Cyprus as affected by vegetables type, season, and producer. Food Microbiol., 83, 200–210. https://doi.org/10.1016/j.fm.2019.05.013 DOI: https://doi.org/10.1016/j.fm.2019.05.013
  46. Xylia, P., Botsaris, G., Skandamis, P., Tzortzakis, N. (2021). Expiration date of ready-to-eat salads: effects on microbial load and biochemical attributes. Foods 10(5), 941. https://doi.org/10.3390/foods10050941 DOI: https://doi.org/10.3390/foods10050941
  47. Younus, M.I., Sabuj, A.A.M., Haque, Z.F., Sayem, S.M., Majumder, S., Parvin, M.S. Islam, M.A., Saha, S. (2020). Microbial risk assessment of ready-to-eat mixed vegetable salads from different restaurants of Bangladesh Agricultural University campus. J. Adv. Vet. Anim. Res., 7(1), 34–41. https://doi.org/10.5455/javar.2020.g390 DOI: https://doi.org/10.5455/javar.2020.g390
  48. Zhang, H., Yamamoto, E., Murphy, J., Locas, A. (2020). Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market. Int. J. Food Microbiol., 335, 108855. https://doi.org/10.1016/j.ijfoodmicro.2020.108855 DOI: https://doi.org/10.1016/j.ijfoodmicro.2020.108855

Downloads

Download data is not yet available.

Similar Articles

<< < 3 4 5 6 7 8 9 10 11 12 > >> 

You may also start an advanced similarity search for this article.