Publication details
Zelenina a bylinky z farem a tržní sítě jako zdroj bakteriální kontaminace?
| Title in English | Vegetables and herbs from farms and market as a source of bacterial contamination |
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| Year of publication | 2017 |
| Type | Conference abstract |
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| Description | Fresh vegetables and herbs are considered to be an important part of the diet, rich in vitamin and fiber content and quick to prepare. Most are consumed raw without previous heat treatment, which increases the risk of food-borne illness. Contamination can occur at different stages from growth in fields and greenhouses to preparation for sales counters. Risk of contamination also involves contact with contaminated irrigation water or rinse water, soil, manure, faeces or wildlife. The short life of fresh foods leads to incorporation of rapid detection systems such as real-time PCR (qPCR). The advantages of qPCR methods include the possibility of identifying and quantifying more pathogens simultaneously. A partial objective of this study was to evaluate the microbial contamination of whole raw vegetables (carrots, cucumbers, salads) and herbs from farms and the markets in the Czech Republic. The bacteria Listeria monocytogenes and Cronobacter spp. were monitored and quantified and the occurrence of Escherichia coli as an indicator of faecal contamination was also monitored. The samples were examined using qPCR and using standard culture methods. In this study, 623 samples of vegetables and herbs from farms and the markets were examined. A total of 5 samples (0.8%) were positive for the presence of L. monocytogenes using qPCR (0.6% cultivation); C. spp. was detected in 78 samples (12.5%) using qPCR (9.3% cultivation). Both samples from farms (200 samples - 46.2%) and samples from the markets (76 samples - 40%) were positive for the presence of E. coli. The amount of L. monocytogenes in the samples ranged from 6 x 100 to 101 genomic equivalents per gram of processed sample and from 100 to 6 x 104 genomic equivalents per gram of processed sample for E. coli. The results show that consumption of raw vegetables and herbs may pose a low risk of food-borne diseases, so we should wash vegetables and herbs thoroughly before eating, heat or, if necessary, remove the peel. |