Detection of Listeria Species in Fresh Produce Samples from Different Retail Shops in Canterbury, New Zealand
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2016, Vol 2, Issue 3
Abstract
Aim: This study investigates the prevalence of Listeria spp. in fresh produce sold in the Canterbury region of New Zealand. Background: L. monocytogenes is a common pathogenic bacterium that can be present and grow on fresh produce. Therefore, systematic risk assessment is needed to avoid a food safety scare. Results: Microbiological analysis to detect Listeria spp. in fresh produce samples showed that lettuce from the retail shops had the highest level (4.2 log cfu/g) >cucumber (3.2 log cfu/g) >cabbage (2.5 log cfu/g) >carrot (nil). In terms of Listeria prevalence, carrot samples had the lowest Listeria spp. load (<1.05 log cfu/g) and lettuce samples had the highest (>4 log cfu/g). None of the samples showed a positive result for L. monocytogenes presence. Conclusion: Although the L. monocytogenes was not detected in this study, the potential hazard for contaminating fresh produce by this organism still exist due to high prevalence of Listeria spp.
Authors and Affiliations
Malik A. Hussain
Keywords
Related Articles
- EP ID EP545969
- DOI 10.17140/AFTNSOJ-2-135
- Views 138
- Downloads 0
Application of Ultra Superheated Steam Technology (USST) to Food Grain Preservation at Ambient Temperature for Extended Periods of Time
Food security has been of great concern in every nation irrespective of their developed or underdeveloped status. Post-harvest losses are common for almost all agricultural products; therefore, these commodities are a ma...
Assessment of the Pittsburgh Sleep Quality Index among Physician's Speciality Who Work Night Shifts
Objective: As with other people, sleep quality has an impact on a physician’s work safety. Aim of this study is determine the sleep quality among medical specialists whose working night shifts, and detect other independe...
Nutraceuticals for Athletes
It is widely known that athletes used to rely on training and good nutrition to provide maximum results. But now to maintain a competitive edge, athletes are switching to nutraceuticals. They are dietary supplements that...
Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour
Background: The aim of this study was to investigate the effects of fermentation with Lactobacillus plantarum strain 6710, on protein- and pro-vitamin A-fortified and wild type cassava flours for production of cooked fuf...
Red Natural Colors for High pH Applications
It is said that we taste with our eyes. Colors have a tremendous influence on choice of foods. Natural colors are seeing a huge demand because of consumer trends shifting towards natural ingredients. Common natural color...