Presence of bacterial pathogens in fresh produce from local retail markets in Maryland region

Authors: VAIDEHI, BHAGAT - University Of Maryland; PATEL, JITU

Submitted to: International Association for Food Protection
Publication Type: Abstract Only
Publication Acceptance Date: 3/10/2018
Publication Date: 7/8/2018
Citation: Vaidehi, B., Patel, J.R. 2018. Presence of bacterial pathogens in fresh produce from local retail markets in Maryland region. International Association for Food Protection. p. 160.

Interpretive Summary:

Technical Abstract: Introduction: Foodborne illnesses associated with the consumption of fresh produce have increased in last decades. Increased consumption of fresh produce, changes in production and distribution systems, and active surveillance by health agencies have been cited as factors contributing to increase in illnesses. Purpose: The objective of this study was to evaluate the prevalence of bacterial pathogens in fresh produce obtained from local retailers in Maryland. Methods: Organic and conventionally grown fresh produce (n=125) were purchased from local retailers. A 25-g sample was transferred to 100ml buffered peptone water, pummeled for 2 min, and appropriately diluted samples were plated on specific agar for total microbial populations and coliforms. Presence of bacterial pathogens (Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes) was determined by enrichment, plating on selective media, and confirmation with molecular procedures. Results: Total populations and coliforms ranged from 4.26-8.29 and 2.95-7.21 log CFU/g, respectively, in fresh produce. There was no significant effect of retailer on total or coliform populations on produce. However, the population varied significantly (P < 0.05) with the type of produce. Coliforms in Italian parsley were significantly higher than those in bok choy, kale, cilantro, and cabbage. Microbial quality of organic produce was not different from conventional fresh produce. Three samples (2.4%) were confirmed positive with bacterial pathogens. Organic green chard was contaminated with E. coli O157:H7 and Salmonella, whereas L. monocytogenes was found in red cabbage. There was no correlation between the presence of pathogens and bacterial populations in fresh produce. Significance: The results shed light on the microbial safety and distribution patterns of pathogenic bacteria in the local region and need for additional safeguards for fresh produce consumption to minimize foodborne illnesses. Keywords: Fresh produce, Pathogens, Coliforms