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dc.contributor.authorOrtiz Solà, Jordi
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorColás Medà, Pilar
dc.contributor.authorAnguera, Marina
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.date.accessioned2020-05-07T08:40:06Z
dc.date.available2020-10-23T22:23:09Z
dc.date.issued2019-10-23
dc.identifier.issn0168-1605
dc.identifier.urihttp://hdl.handle.net/10459.1/68766
dc.description.abstractStrawberry production and exports have been increasing in Spain in recent decades. However, little information is available about their microbiological quality. Due to the growing concern about the microbial safety of these fruits, the objective of this investigation was to study the microbiological quality and the prevalence of the main foodborne pathogens on strawberries sold in Spain. Fresh (n = 152) and frozen (n = 31) samples were obtained from marketplaces and fields in 2017 and 2018. The samples were assayed for total aerobic mesophilic microorganisms (TAM), moulds and yeasts (M&Y), total coliforms (TC), Escherichia coli, Salmonella spp., Listeria monocytogenes as well as Norovirus (NoV) GI and GII. The microbiological counts ranged from <1.70 (detection limit, dl) - 5.89 log10 CFU/g (mean 3.78 log10 CFU/g) for TAM; 2.10-5.86 log10 CFU/g (mean 3.80 log10 CFU/g) for M and <0.70 (dl) - 4.91 log10 CFU/g (mean 2.15 log10 CFU/g) for TC in fresh strawberries. In frozen strawberries, the counts were <1.70 (dl) - 3.66 log10 CFU/g (mean 2.30 log10 CFU/g) for TAM; <1.70 (dl) - 2.76 log10 CFU/g (mean 1.82 log10 CFU/g) for M and <0.70(dl) - 1.74 log10 CFU/g (mean 0.77 log10 CFU/g) for TC. All the samples in this study tested negative for Salmonella spp., L. monocytogenes. E. coli and NoV GI and GII genome. A global overview of all the data was executed using Principal Component Analysis (PCA), and the results showed that the scores and loadings according to principal components 1 (PC1) and 2 (PC2) accounted for 75.9% of the total variance, allowing a distinction between fresh and frozen samples. The presence of moulds was significantly higher in the supermarket samples whereas the presence of total coliforms was significantly higher in the field samples (p < 0.05). Although pathogenic microorganisms were not found, preventative measures and prerequisites in the strawberry production chain must be considered in order to avoid possible foodborne diseases related to the microbiological quality of the fruit.
dc.description.sponsorshipThe authors are grateful to the Spanish Government (Ministerio de Economia y Competitividad, Spain, research project AGL2016-78086-R) and the CERCA Programme of ‘Generalitat de Catalunya’ for its financial support. J. Ortiz-Solà thanks the University of Lleida for its PhD grant (UdL 2018).
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMINECO/PN2013-2016/AGL2016-78086-R
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.ijfoodmicro.2019.108392
dc.relation.ispartofInternational Journal of Food Microbiology, 2020, vol. 314, p. 108392
dc.rightscc-by-nc-nd (c) Elsevier, 2019
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es
dc.subjectSeguridad Alimentaria
dc.subjectIncidence
dc.subjectSalmonella
dc.subjectL. monocytogenes
dc.subjectNorovirus
dc.subjectReal Time RT-PCR
dc.titleOccurrence of selected viral and bacterial pathogens and microbiological quality of fresh and frozen strawberries sold in Spain
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-05-07T08:40:07Z
dc.identifier.idgrec029973
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2019.108392


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cc-by-nc-nd (c) Elsevier, 2019
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2019