A ten-year survey of bacterial pathogens in fresh, unprocessed fruits and vegetables produced, imported or traded in the Netherlands.

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-06-11 DOI:10.1016/j.jfp.2025.100560

Thomas De Bock, Liesbeth Jacxsens, Frank Devlieghere, Mieke Uyttendaele

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引用次数: 0

Abstract

Foodborne outbreaks have raised concern about the microbial safety of fresh produce. Comprehensive data on key bacterial pathogens in these products remains scarce. This study explores the prevalence of foodborne pathogens in unprocessed fruits and vegetables, focusing on the variability according to a temporal scale, the geographical origin, and the product type. A total of 12 808 fresh produce samples were collected over a period of ten years (2013-2022), and analyzed for Salmonella spp., Shiga-toxin producing E. coli (STEC), L. monocytogenes, presumptive B. cereus, and coagulase-positive staphylococci. Overall, L. monocytogenes was the main pathogen detected (1.37%; 95% CI: 1.16-1.57%; n = 12 227), although only one sample exceeded the unsatisfactory threshold limit of 100 CFU/g. Enteric pathogens were less often detected, with a prevalence of 0.11% (95% CI: 0.05-0.17%; n = 11 538) and 0.02% (95% CI: 0.00-0.05%; n = 12 601) for STEC and Salmonella spp., respectively. Elevated levels (> 100 000 CFU/g) of presumptive B. cereus were found in 0.34% (95% CI: 0.18-0.51%; n = 4954) of cases, while coagulase-positive staphylococci were detected (> 100 CFU/g) in 0.26% (95% CI: 0.11-0.42%; n = 4169) of samples, with a maximum concentration of 190 CFU/g. The prevalence of L. monocytogenes fluctuated over time, varying from a minimum of 0.69% in 2022 to a maximum of 2.03% in 2017 and showing a seasonal effect, with an increased prevalence in June and from September to December. The major produce-pathogen combinations were L. monocytogenes and mushrooms (10.19%; 95% CI: 6.89-13.48%; n = 324) and head brassica (6.85%; 95% CI: 4.15-9.55%; n = 336); as well as STEC and legumes (0.47%; 95% CI: 0.00-1.39%; n = 213) and leafy brassica (0.40%; 95% CI: 0.00-1.17%; n = 252). This study provides valuable information for stakeholders, including farmers, distributors, retailers, and policymakers to be used in risk assessment.

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对荷兰生产、进口或交易的新鲜、未经加工的水果和蔬菜中的细菌病原体进行了为期十年的调查。

食源性疾病的爆发引起了人们对新鲜农产品微生物安全性的关注。关于这些产品中主要细菌病原体的全面数据仍然很少。本研究探讨了未加工水果和蔬菜中食源性病原体的流行情况，重点关注时间尺度、地理来源和产品类型的差异。2013-2022年共采集12 808份新鲜农产品样品，对沙门氏菌、产志贺毒素大肠杆菌（STEC）、单核增生乳杆菌、疑似蜡样芽孢杆菌和凝固酶阳性葡萄球菌进行分析。总体上，检出的主要病原菌为单核增生乳杆菌(1.37%；95% ci: 1.16-1.57%；n = 12 227)，尽管只有一个样本超过了100 CFU/g的不满意阈值。肠道病原体较少检出，患病率为0.11% (95% CI: 0.05-0.17%；n = 11 538)和0.02% (95% CI: 0.00-0.05%；n = 12 601)，分别为产志贺毒素大肠杆菌和沙门氏菌。0.34%的人发现疑似蜡样芽孢杆菌水平升高（100万CFU/g） (95% CI: 0.18-0.51%；n = 4954)例中检出凝固酶阳性葡萄球菌（100 CFU/g），占0.26% (95% CI: 0.11 ~ 0.42%；n = 4169)，最大浓度为190 CFU/g。单核增生乳杆菌的流行率随时间波动，从2022年的最低0.69%到2017年的最高2.03%不等，并表现出季节性效应，6月和9 - 12月流行率上升。主要产菌组合为单核增生乳杆菌和蘑菇（10.19%）；95% ci: 6.89-13.48%；N = 324)和头芸苔(6.85%；95% ci: 4.15-9.55%；N = 336)；产志贺毒素大肠杆菌和豆类（0.47%）；95% ci: 0.00-1.39%；N = 213)和多叶芸苔(0.40%；95% ci: 0.00-1.17%；N = 252)。本研究为包括农民、分销商、零售商和决策者在内的利益相关者提供了用于风险评估的宝贵信息。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.