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Simultaneous and individual quantitative estimation of Salmonella, Shigella and Listeria monocytogenes on inoculated Roma tomatoes (Lycopersicon esculentum var. Pyriforme) and Serrano peppers (Capsicum annuum) using an MPN technique

Author:
Cabrera-Díaz, E., Martínez-Chávez, L., Sánchez-Camarena, J., Muñiz-Flores, J.A., Castillo, A., Gutiérrez-González, P., Arvizu-Medrano, S.M., González-Aguilar, D.G., Martínez-Gonzáles, N.E.
Source:
Food microbiology 2018 v.73 pp. 282-287
ISSN:
0740-0020
Subject:
Capsicum annuum, Listeria monocytogenes, Salmonella, Shigella, Solanum lycopersicum var. lycopersicum, analysis of variance, bacteria, data analysis, factor analysis, inoculum, most probable number technique, pathogens, peppers, tomatoes
Abstract:
Simultaneous and individual enumeration of Salmonella, Shigella and Listeria monocytogenes was compared on inoculated Roma tomatoes and Serrano peppers using an Most Probable Number (MPN) technique. Samples consisting of tomatoes (4 units) or peppers (8 units) were individually inoculated with a cocktail of three strains of Salmonella, Shigella or L. monocytogenes, or by simultaneous inoculation of three strains of each pathogen, at low (1.2–1.7 log CFU/sample) and high (2.2–2.7 log CFU/sample) inocula. Samples were analyzed by an MPN technique using universal pre-enrichment (UP) broth at 35 °C for 24 ± 2 h. The UP tubes from each MPN series were transferred to enrichment and plating media following adequate conventional methods for isolating each pathogen. Data were analyzed using multifactorial analysis of variance (p < 0.05) and LSD multiple rang test. There were differences (p < 0.05) in recovery of simultaneous and individual bacteria inoculated (individual > simultaneous), type of bacteria (Salmonella > Shigella and L. monocytogenes), type of sample (UP broth > pepper and tomato), and inoculum level (high > low). The MPN technique was effective for Salmonella on both commodities. Shigella counts were higher on tomatoes compared to peppers, (p < 0.05), and for L. monocytogenes on peppers (p < 0.05).
Agid:
5897170