Prevalence and quantification of Vibrio parahaemolyticus in raw salad vegetables at retail level

Journal of Microbiology and Biotechnology

Volumn 20, Issue 2, 2010, Pages 391-396

  Tunung, R ^a   Margaret, S P ^a   Jeyaletchumi, P ^a   Chai, L C ^a   Zainazor, T C Tuan ^b   Ghazali, F M ^a   Nakaguchi, Y ^c   Nishibuchi, M ^c   Son, R ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MINISTRY OF HEALTH   (Malaysia)

^c KYOTO UNIVERSITY   (Japan)

Author keywords

Most probable number (MPN); Polymerase chain reaction (PCR); Prevalence; Quantification; Raw vegetables; Vibrio parahaemolyticus

Indexed keywords

ARTICLE; BACTERIUM DETECTION; CONTROLLED STUDY; FOOD CONTAMINATION; MARKET; NONHUMAN; POLYMERASE CHAIN REACTION; VEGETABLE; VIBRIO PARAHAEMOLYTICUS;

CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; VEGETABLES; VIBRIO PARAHAEMOLYTICUS;

BRASSICA OLERACEA VAR. CAPITATA; COSMOS CAUDATUS; CUCUMIS SATIVUS; DAUCUS CAROTA; IPOMOEA BATATAS; LACTUCA; LYCOPERSICON ESCULENTUM; PETROSELINUM CRISPUM; PSOPHOCARPUS TETRAGONOLOBUS; VIBRIO PARAHAEMOLYTICUS;

EID: 77649196775     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.0908.08009     Document Type: Article

References (19)

1. Alam, M. J., K. Tomochika, S. Miyoshi, and S. Shinoda. 2002. Environmental investigation of potentially pathogenic Vibrio parahaemolyticus in the Seto-Inland Sea, Japan. FEMS Microbiol. Lett. 208: 83-87.
2. Blanco-Abad, V., J. Ansede-Bermejo, A. Rodriguez-Castro, and J. Martinez-Urtaza. 2009. Evaluation of different procedures for the optimized detection of Vibrio parahaemolyticus in mussels and environmental samples. Int. J. Food Microbiol. 129: 229-236.
3. Chai, L. C., R. Tunung, M. R. Usha, W. G. Jurin, A. B. Fatimah, M. G. Farinazleen, R. Son, and P. K. Malakar. 2007. Thermophylic Campylobacter spp. in salad vegetables in Malaysia. Int. J. Food Microbiol. 117: 106-111.
4. Chai, L. C., H. Y. Lee, F. M. Ghazali, F. A. Bakar, P. K. Malakar, M. Nishibuchi, Y. Nakaguchi, and R. Son. 2008. Simulation of cross-contamination and decontamination of Campylobacter jejuni during handling of contaminated raw vegetables in a domestic kitchen. J. Food Prot. 71: 2448-2452.
5. Duan, J. and Y. C. Su. 2005. Occurrence of Vibrio parahaemolyticus in two Oregon oyster-growing bays. J. Food Sci. 70: 58-63.
6. Gopal, S., S. K. Otta, S. Kumar, I. Karunasagar, M. Nishibuchi, and I. Karunasagar. 2005. The occurrence of Vibrio species in tropical shrimp culture environments; implications for food safety. Int. J. Food Microbiol. 102: 151-159.
7. Gorny, J. 2006. Microbial contamination of fresh fruits and vegetables, pp. 3-32. In: Microbiology of Fruits and Vegetables. Taylor & Francis Group, FL.
8. Hara-Kudo, Y., K. Sugiyama, M. Nishibuchi, A. Chowdhury, J. Yatsuyanagi, Y. Ohmoto, et al. 2003. Prevalence of pandemic thermostable direct hemolysin-producing Vibrio parahaemolyticus O3:K6 in seafood and the coastal environment in Japan. Appl. Environ. Microbiol. 69: 3883-3891.
9. Kaysner, C. and A. J. DePaola. 2004. U. S. Food and Drug Administration; Bacteriological Analytical Manual; Methods for Specific Pathogens; Chapter 9 Vibrio. Available at http://www.fda.gov/Food/ScienceResearch/ LaboratoryMethods/ BacteriologicalAnalyticalManualBAM/ucm070830.htm. Accessed on 24 May 2004.
10. Kim, Y. B., J. Okuda, C. Matsumoto, N. Takahashi, S. Hashimoto, and M. Nishibuchi. 1999. Identification of Vibrio parahaemolyticus strains at the species level by PCR targeted to the toxR gene. J. Clin. Microbiol. 37: 1173-1177.
11. Lee, J. K., D. W. Jung, S. Y. Eom, S. W. Oh, Y. Kim, H. S. Kwak, and Y. H. Kim. 2008. Occurrence of Vibrio parahaemolyticus in oysters from Korean retail outlets. Food Control 19: 990-994.
12. Little, C. L., F. C. Taylor, S. K. Sagoo, I. A. Gillespie, K. Grant, and J. McLauchlin. 2007. Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetable salads in the U.K. Food Microbiol. 24: 711-717.
13. Martin, B., A. Jofré, M. Garriga, M. Hugas, and T. Aymerich. 2004. Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method. Lett. Appl. Microbiol. 39: 290-295.
14. Meldrum, R. J., C. L. Little, S. Sagoo, V. Mithani, J. McLauchlin, and E. de Pinna. 2009. Assessment of the microbiological safety of salad vegetables and sauces from kebab take-away restaurants in the United Kingdom. Food Microbiol. 26: 573-577.
15. Okafo, C. N., V. J. Umoh, and M. Galadima. 2003. Occurrence of pathogens on vegetables harvested from soils irrigated with contaminated streams. Sci. Total Environ. 311: 49-56.
16. Savill, M. G., J. A. Hudson, A. Ball, J. D. Klena, P. Scholes, R. J. Whyte, R. E. McCormick, and D. Jankovic. 2001. Enumeration of Campylobacter in New Zealand recreational and drinking waters. J. Appl. Microbiol. 91: 38-46.
17. Su, Y. C. and C. Liu. 2007. Vibrio parahaemolyticus: A concern of seafood safety. Food Microbiol. 24: 549-558.
18. Tan, Y. F., K. K. Haresh, L. C. Chai, F. M. Ghazali, and R. Son. 2008. Prevalence of Campylobacter spp. in retailed ready-to-eat sushi. Int. Food Res. J. 15: 331-336.
19. Tunung, R., L. C. Chai, M. R. Usha, H. Y. Lee, A. B. Fatimah, A. B. Farinazleen, and R. Son. 2007. Characterization of Salmonella enterica isolated from street food and clinical samples in Malaysia. ASEAN Food J. 14: 161-173.