Selected viral, protozoan and bacterial agents on minimally processed vegetables and sprouts at point of sale

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F21%3A00122001" target="_blank" >RIV/00216224:14310/21:00122001 - isvavai.cz</a>

Alternative codes found

RIV/00027162:_____/21:N0000096

Result on the web

<a href="https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=60&article=2226" target="_blank" >https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=60&article=2226</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Selected viral, protozoan and bacterial agents on minimally processed vegetables and sprouts at point of sale

Original language description

Epidemiological data linked to cases of food-borne infection from fresh produce are scarce and usually underestimated. The present study reports the occurrence of food-borne pathogens such as viruses (norovirus, hepatitis A virus ) and protozoa (Giardia intestinalis, Ctyptosporidiunt parmmlhominis) in 175 samples of fresh-cut vegetables, frozen vegetables and sprouts that originated in the Czech Republic and in other European countries, as detected using realtime PCR and reverse transcription real-time PCR. In addition, samples were analysed for Escherichia coli as an indicator of fecal contamination and for Staphylococcus aureus as an indicator of possible contamination by food handlers, using conventional culture methods. Norovirus was detected in two samples (1.1 %) of rocket and frozen mixed vegetables. G. intestinalis was detected in two samples (1.1 %) of mixed fresh vegetable salads and mixed frozen vegetables. The occurrence of norovirus did not correlate with E. coil presence. Staph. aureus was detected in 3 samples (1.7 %) but without genes for classical enterotoxins production. Our results highlight the need for microbiological analysis of food of non-animal origin for specific protozoan and viral agents, which are being less frequently monitored in these food category types, but their presence may pose risk for consumers.

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

10606 - Microbiology

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2021

Confidentiality

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

Name of the periodical

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Volume of the periodical

60

Issue of the periodical within the volume

2

Country of publishing house

SK - SLOVAKIA

Number of pages

8

Pages from-to

138-145

UT code for WoS article

000667177300005

EID of the result in the Scopus database

2-s2.0-85110243457