Fresh leafy (FL) and ready-to-eat (RTE) vegetables are recognized as an important source of foodborne disease outbreaks worldwide. Currently, there are no data available for the prevalnce of bacterial foodborne pathogens (FBPs) in raw vegetables consumed in Iran. Here, we evalated the presence of common bacterial FBPs among 366 samples of raw vegetables including 274 FL and 92 RTE collected from 21 districts of Tehran. The presence of FBPs were screened using conventional microbiological culture methods and real-time PCR assays. Overall, a higher rate of bacterial contamination was detected in FL compared to RTE samples using both detection methods. The results obtained by microbiological methods showed that Staphylococcus aureus (134/366,36.6%), followed by Escherichia coli (85/366,23.2%) and Clostridium perfringens (66/366,18%) were detetcted as the most prevalent pathogens in this study. Vibrio cholerae was not detected in any of the samples either by microbiological methods or by the real-time PCR assays. There...
Microbiological survey and occurrence of bacterial foodborne pathogens in raw and ready-to-eat green leafy vegetables marketed in Tehran, Iran.
Abbas Yadegar, Foodborne and Waterborne Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran. E-mail email@example.com
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Masoumeh Azimirad, Banafsheh Nadalian, Helia Alavifard, Negahdar Panirani, S., Vand Bonab, S. M., Fahimeh Azimirad, Fatemeh Gholami, Parnia Jabbari, Abbas Yadegar, Luca Busani, Asadzadeh Aghdaei, H., Reza Zali, M.; Microbiological survey and occurrence of bacterial foodborne pathogens in raw and ready-to-eat green leafy vegetables marketed in Tehran, Iran.. IFIS Food and Health Sciences Database 2022; doi:
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