Assessing the growth of Staphylococcus aureus and Escherichia coli on fruits and vegetables
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/248403 |
Resumo: | Introduction: The number of registered foodborne diseases involving fresh produce is a preoccupation in many countries. For this reason, the aim of this study was to better understand the growth of Staphylococcus aureus and Escherichia coli, two indicators of hygienic and sanitary conditions, on fruits and vegetables that were exposed at different temperatures. Methodology: The main salads served at the buffets of commercial restaurants were artificially contaminated with separate pools of both pathogens and subsequently exposed at 10, 20 and 30 °C and at different time intervals. Then, the growth potential of S. aureus and E. coli on each fruit and vegetable was determined. Results: There was no significant S. aureus and E. coli growth on all evaluated foods exposed at 10 °C until 6 hours. When comparing both microorganisms, E. coli demonstrated higher growth potential than S. aureus on all analysed salads. Peculiarly, E. coli had the highest growth rate for the tomato (α = 6.43 at 30 °C), a fruit with low pH. Conclusion: We suggest that fruits and vegetables should be distributed at temperatures equal to or lower than 10 °C and should not be kept for more than 2 hours at room temperature. |
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Kothe, Caroline IsabelPessoa, João Pedro SequeiraMalheiros, Patricia da SilvaTondo, Eduardo Cesar2022-09-01T05:00:25Z20191972-2680http://hdl.handle.net/10183/248403001123417Introduction: The number of registered foodborne diseases involving fresh produce is a preoccupation in many countries. For this reason, the aim of this study was to better understand the growth of Staphylococcus aureus and Escherichia coli, two indicators of hygienic and sanitary conditions, on fruits and vegetables that were exposed at different temperatures. Methodology: The main salads served at the buffets of commercial restaurants were artificially contaminated with separate pools of both pathogens and subsequently exposed at 10, 20 and 30 °C and at different time intervals. Then, the growth potential of S. aureus and E. coli on each fruit and vegetable was determined. Results: There was no significant S. aureus and E. coli growth on all evaluated foods exposed at 10 °C until 6 hours. When comparing both microorganisms, E. coli demonstrated higher growth potential than S. aureus on all analysed salads. Peculiarly, E. coli had the highest growth rate for the tomato (α = 6.43 at 30 °C), a fruit with low pH. Conclusion: We suggest that fruits and vegetables should be distributed at temperatures equal to or lower than 10 °C and should not be kept for more than 2 hours at room temperature.application/pdfengJournal of Infection in Developing Countries. [Sassari, Italy]. Vol. 13, no. 6 (2019), p. 480-486Microorganismo indicadorDoenças transmitidas por alimentosContaminação de alimentosIndicator microorganismsGrowthTimeTemperatureSaladsAssessing the growth of Staphylococcus aureus and Escherichia coli on fruits and vegetablesEstrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001123417.pdf.txt001123417.pdf.txtExtracted Texttext/plain33152http://www.lume.ufrgs.br/bitstream/10183/248403/2/001123417.pdf.txta672561c16185ec4a62c2e0eb60ddf8bMD52ORIGINAL001123417.pdfTexto completo (inglês)application/pdf2392553http://www.lume.ufrgs.br/bitstream/10183/248403/1/001123417.pdfedbf88bbb81759916c781e69a027a327MD5110183/2484032022-09-02 05:00:48.937238oai:www.lume.ufrgs.br:10183/248403Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2022-09-02T08:00:48Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Assessing the growth of Staphylococcus aureus and Escherichia coli on fruits and vegetables |
title |
Assessing the growth of Staphylococcus aureus and Escherichia coli on fruits and vegetables |
spellingShingle |
Assessing the growth of Staphylococcus aureus and Escherichia coli on fruits and vegetables Kothe, Caroline Isabel Microorganismo indicador Doenças transmitidas por alimentos Contaminação de alimentos Indicator microorganisms Growth Time Temperature Salads |
title_short |
Assessing the growth of Staphylococcus aureus and Escherichia coli on fruits and vegetables |
title_full |
Assessing the growth of Staphylococcus aureus and Escherichia coli on fruits and vegetables |
title_fullStr |
Assessing the growth of Staphylococcus aureus and Escherichia coli on fruits and vegetables |
title_full_unstemmed |
Assessing the growth of Staphylococcus aureus and Escherichia coli on fruits and vegetables |
title_sort |
Assessing the growth of Staphylococcus aureus and Escherichia coli on fruits and vegetables |
author |
Kothe, Caroline Isabel |
author_facet |
Kothe, Caroline Isabel Pessoa, João Pedro Sequeira Malheiros, Patricia da Silva Tondo, Eduardo Cesar |
author_role |
author |
author2 |
Pessoa, João Pedro Sequeira Malheiros, Patricia da Silva Tondo, Eduardo Cesar |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Kothe, Caroline Isabel Pessoa, João Pedro Sequeira Malheiros, Patricia da Silva Tondo, Eduardo Cesar |
dc.subject.por.fl_str_mv |
Microorganismo indicador Doenças transmitidas por alimentos Contaminação de alimentos |
topic |
Microorganismo indicador Doenças transmitidas por alimentos Contaminação de alimentos Indicator microorganisms Growth Time Temperature Salads |
dc.subject.eng.fl_str_mv |
Indicator microorganisms Growth Time Temperature Salads |
description |
Introduction: The number of registered foodborne diseases involving fresh produce is a preoccupation in many countries. For this reason, the aim of this study was to better understand the growth of Staphylococcus aureus and Escherichia coli, two indicators of hygienic and sanitary conditions, on fruits and vegetables that were exposed at different temperatures. Methodology: The main salads served at the buffets of commercial restaurants were artificially contaminated with separate pools of both pathogens and subsequently exposed at 10, 20 and 30 °C and at different time intervals. Then, the growth potential of S. aureus and E. coli on each fruit and vegetable was determined. Results: There was no significant S. aureus and E. coli growth on all evaluated foods exposed at 10 °C until 6 hours. When comparing both microorganisms, E. coli demonstrated higher growth potential than S. aureus on all analysed salads. Peculiarly, E. coli had the highest growth rate for the tomato (α = 6.43 at 30 °C), a fruit with low pH. Conclusion: We suggest that fruits and vegetables should be distributed at temperatures equal to or lower than 10 °C and should not be kept for more than 2 hours at room temperature. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019 |
dc.date.accessioned.fl_str_mv |
2022-09-01T05:00:25Z |
dc.type.driver.fl_str_mv |
Estrangeiro info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
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http://hdl.handle.net/10183/248403 |
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1972-2680 |
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001123417 |
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1972-2680 001123417 |
url |
http://hdl.handle.net/10183/248403 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Journal of Infection in Developing Countries. [Sassari, Italy]. Vol. 13, no. 6 (2019), p. 480-486 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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