Foodborne bacterial, viral and protozoan pathogens in field and market strawberries and environment of strawberry farms

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F18%3AN0000015" target="_blank" >RIV/00027162:_____/18:N0000015 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/18:00104942

Result on the web

<a href="https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14401" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14401</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/1750-3841.14401" target="_blank" >10.1111/1750-3841.14401</a>

Result language

angličtina

Original language name

Foodborne bacterial, viral and protozoan pathogens in field and market strawberries and environment of strawberry farms

Original language description

Field-grown strawberries, the environment of strawberry farms and fresh strawberries from marketplaces were examined for bacterial, viral and protozoan pathogens. The presence of bacteria was determined using culture and real time PCR (qPCR), presence of protozoa and viruses using qPCR and reverse transcription qPCR, respectively. The highest proportion of positivity was observed for E. coli both in field and purchased strawberries (up to 48.6%). Finding of Cronobacter ranged from 0.6 to 9% both for field and market strawberries. The prevalence of other pathogens (L. monocytogenes, G. intestinalis, Cryptosporidium sp. and Norovirus) in strawberries was below 4.5%; HAV was not detected at all. Positivity of the environment was determined to be lower than 2.1% for all microorganisms, except for E. coli. The concentration of pathogens in most samples did not exceed 100 CFU/g using culture and 1.8 × 102 GE/g of strawberries or 6.1 × 102 GE/ml of environmental samples using qPCR. All studied farms applied preventive measures such as drip irrigation, avoidance of organic fertilisers, and use of mulch foils or gloves for workers to decrease contamination of strawberries. Despite this, pathogens were found in fresh strawberries. Even at low concentrations, these pathogens can be a source of infection for consumers. Thus, their presence in strawberries is of particular significance as these are mostly consumed fresh and without any thermal processing.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

30304 - Public and environmental health

Project

<a href="/en/project/LO1218" target="_blank" >LO1218: Healthy animal as a source of wholesome food</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Science

ISSN

0022-1147

e-ISSN

1750-3841

Volume of the periodical

83

Issue of the periodical within the volume

12

Country of publishing house

US - UNITED STATES

Number of pages

7

Pages from-to

3069-3075

UT code for WoS article

000452797900022

EID of the result in the Scopus database

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