Microbial evaluation of minimally processed vegetables and sprouts produced in Seoul, Korea

Food Science and Biotechnology

Volumn 19, Issue 5, 2010, Pages 1283-1288

  Seo, Young Ho ^b   Jang, Ji Hyun ^a   Moon, Kwang Deog ^a  

^a Kyungpook National University   (South Korea)

^b Seoul National University Boramae Hospital   (South Korea)

Author keywords

Foodborne pathogen; Microorganism; Minimally processed vegetable; Safety; Sprout

Indexed keywords

DEPARTMENT STORE; E.COLI O157:H7; FOOD-BORNE PATHOGENS; FRESH-CUT FRUITS; HIGH INCIDENCE; LISTERIA MONOCYTOGENES; MESOPHILIC; MICROBIAL QUALITY; MINIMALLY PROCESSED VEGETABLES; PATHOGENIC BACTERIUM; SAFETY; SEOUL , KOREA; SPROUT; YERSINIA ENTEROCOLITICA;

BACTERIA; ESCHERICHIA COLI; MICROBIOLOGY; PATHOGENS; RETAIL STORES; VEGETABLES;

QUALITY CONTROL;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA; YERSINIA ENTEROCOLITICA;

EID: 79957664303     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0183-y     Document Type: Article

References (29)

1. Abadias M, Usall J, Anguera M, Solsona C, Vinas I. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. Int. J. Food Microbiol. 123: 121-129 (2008)
2. Soliva-Fortuny RC, Martin-Belloso O. New advances in extending the shelf-life of fresh-cut fruits. Trends Food Sci. Tech. 14: 341-353 (2003)
3. Hans F, Cecilia GM, Katia LO, Mariza L, Bernadette DG, Franco M, Maria TD. Minimally processed vegetable salads: Microbial quality evaluation. J. Food Protect. 70: 1277-1280 (2007)
4. Beuchat LR. Pathogenic microorganisms associated with fresh produce. J. Food Protect. 59: 204-216 (1996)
5. th ed. Method 515-520. American Public Health Association, Washington, DC, USA (2001)
6. Allende AF, Tomas B, Gil MI. Minimal processing for healthy traditional foods. Trends Food Sci. Tech. 17: 513-519 (2006)
7. Mukherjee A, Spec D, Jones AT, Buesing KM, Diez-Gonzalez F. Longitudinal microbiological survey of fresh produce grown by farmers in the upper Midwest. J. Food Protect. 69: 1928-1936 (2006)
8. Tauxe R, Kruse H, Hedberg C, Potter M, Madden J, Wachsmuth K. Microbial hazards and emerging issues associated with produce. A preliminary report to the national advisory committee on microbiological criteria for foods. J. Food Protect. 60: 1400-1408 (1997)
9. Olsen SJ, MacKinon LC, Goulding JS, Slutsker L. Surveillance for foodborne disease outbreaks-United States. MMWR Morb. Mort Weekly Rep. 49: 1-51 (2000)
10. Food and Drug Administration. Spinach and E. coli outbreak. Available from: http://www.fda.gov/NewsEvents/2006/ucm108756. html. Accessed Oct. 15, 2009.
11. Mukherjee A, Spec D, Dyck E, Diez-Gonzalez F. Preharvest evaluation of coliforms, Escherichia coli, Salmonella, and Escherichia coli O157:H7 in organic and conventional produce grown by Minnesota farmers in the upper Midwest. J. Food Protect. 67: 894-900 (2004)
12. PHLS (Public Health Laboratory Service). Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale. Comm. Dis. Pub. Health 3: 163-167 (2000)
13. Nguyen-The C, Carlin F. The microbiology of minimally processed fresh fruits and vegetables. Crit. Rev. Food Sci. 34: 371-401 (1994)
14. Japan Ministry of Health, Labor, and Welfare. Food Index Code. Available from: http://wwwhourei.mhlw.go.jp/hourei/html/hourei/ contents.html. Accessed Nov. 9, 2009.
15. KFDA. Korean Food Standard Code. Korea Food & Drug Administration, Seoul, Korea. pp. 74-114 (2008)
16. Johannessen GS, Lancarevic S, Kruse H. Bacteriological analysis of fresh produce in Norway. Int. J. Food Microbiol. 77: 199-204 (2002)
17. Johnston LM, Jaykus L, Moll D, Martinez MC, Anciso J, Mora B, Moe CL. A field study on the microbiological quality of fresh produce. J. Food Protect. 68: 1840-1847 (2005)
18. Tournas VH. molds and yeasts in fresh and minimally processed vegetables and sprouts. Int. J. Food Microbiol. 99: 71-77 (2005)
19. Sagoo SK, Little CL, Ward L, Mitchell RT. Microbiological study of ready-to-eat salad vegetables from retail establishments uncovers a national outbreak of salmonellosis. J. Food Protect. 66: 403-409 (2003)
20. Robertson LJ, Johannessen GS, Gjerde BK, Loncarevic S. Microbiological analysis of seed sprouts in Norway. Int. J. Food Microbiol. 75: 119-126 (2002)
21. Garg N, Churey JJ, Sittstoesser DF. Effect of conditions on the microflora of fresh-cut vegetables. J. Food Protect. 53: 701-703 (1990)
22. Vescovo M, Torriano S, Orsi C, Macchiarolo F, Scolari G. Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables. J. Appl. Bacteriol. 81: 113-119 (1996)
23. Ragaert P, Devlieghere F, Debevere J. Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables. Postharvest Biol. Tec. 44: 185-194 (2007)
24. Fleet GH. Spoilage yeasts. Crit. Rev. Biotechnol. 12: 1-44 (1992)
25. Abadias M, Usall J, Anguera M, Solsona C, Vinas I. Microbiological quality of fresh, minimally-processed fruit and vegetables and sprouts from retail establishments. Int. J. Food Microbiol. 123: 121-129 (2008)
26. Food and Drug Administration. Alfalfa sprouts outbreak. Available from: http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/ucm078789.html. Accessed Nov. 11, 2009.
27. Pingulkar K, Kamat A, Bongirwar D. Microbiological quality of fresh leafy vegetables, salad components, and ready-to-eat salads. Int. J. Food Sci. Nutr. 52: 15-23 (2001)
28. Novak JS, Juneja VK. Clostridium perfringens: Hazards in new generation foods. Innov. Food Sci. Emerg. 3: 127-132 (2002)
29. McMahon MAS, Wilson IG. The occurrence of enteric pathogegens and Aeromonas species in organic vegetables. Int. J. Food Microbiol. 70: 155-162 (2001)