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Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species
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| Zeitschriftentitel: | Journal of Food Science |
|---|---|
| Personen und Körperschaften: | , , , |
| In: | Journal of Food Science, 80, 2015, 12 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
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| Schlagwörter: |
| author_facet |
Akineden, Ömer Murata, Kristina Johanna Gross, Madeleine Usleber, Ewald Akineden, Ömer Murata, Kristina Johanna Gross, Madeleine Usleber, Ewald |
|---|---|
| author |
Akineden, Ömer Murata, Kristina Johanna Gross, Madeleine Usleber, Ewald |
| spellingShingle |
Akineden, Ömer Murata, Kristina Johanna Gross, Madeleine Usleber, Ewald Journal of Food Science Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species Food Science |
| author_sort |
akineden, ömer |
| spelling |
Akineden, Ömer Murata, Kristina Johanna Gross, Madeleine Usleber, Ewald 0022-1147 1750-3841 Wiley Food Science http://dx.doi.org/10.1111/1750-3841.13117 <jats:title>Abstract</jats:title><jats:p>The microbiological quality of 132 dried pasta products available on the German market, originating from 11 different countries, was studied. Sample materials included soft or durum wheat products, some of which produced with other ingredients such as eggs, spices, or vegetables. Parameters included hygiene indicators (aerobic plate count, mold count, the presence of Enterobacteriaceae) and pathogenic/toxinogenic bacterial species (<jats:italic>Salmonella</jats:italic> spp., <jats:italic>Staphylococcus aureus</jats:italic>, presumptive <jats:italic>Bacillus cereus</jats:italic>, and <jats:italic>Cronobacter</jats:italic> spp.). The overall results of hygiene parameters indicated a satisfactory quality. Salmonella was not found in any sample. Three samples were positive for <jats:italic>S. aureus</jats:italic> (10<jats:sup>2</jats:sup> to 10<jats:sup>4</jats:sup> colony forming unit (CFU)/g). Presumptive <jats:italic>B. cereus</jats:italic> at levels of 10<jats:sup>3</jats:sup> to 10<jats:sup>4</jats:sup> CFU/g were detected in 3 samples. <jats:italic>Cronobacter</jats:italic> spp. were isolated from 14 (10.6%) products. Of these, 9 isolates were identified as <jats:italic>C. sakazakii</jats:italic>, 2 each as <jats:italic>C. turicensis</jats:italic> and <jats:italic>C. malonaticus</jats:italic>, and 1 as <jats:italic>C. muytjensii</jats:italic>. The isolates were assigned to 9 multilocus sequence typing (MLST) sequence types and to 14 different PFGE profiles. Although pasta products are typically cooked before consumption, some consumers, and children in particular, may also eat raw pasta as nibbles. Raw pasta seems to be a relevant source of exposure to dietary <jats:italic>Cronobacter</jats:italic> spp., although health risks are probably restricted to vulnerable consumers. High numbers of presumptive <jats:italic>B. cereus</jats:italic> as found in some samples may be a risk after improper storage of cooked pasta products because toxinogenic strains are frequently found within this species.</jats:p> Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on <i>Cronobacter</i> Species Journal of Food Science |
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| title |
Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species |
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Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species |
| title_full |
Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species |
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Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species |
| title_full_unstemmed |
Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species |
| title_short |
Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species |
| title_sort |
microbiological quality of raw dried pasta from the german market, with special emphasis on <i>cronobacter</i> species |
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Food Science |
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http://dx.doi.org/10.1111/1750-3841.13117 |
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2015 |
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<jats:title>Abstract</jats:title><jats:p>The microbiological quality of 132 dried pasta products available on the German market, originating from 11 different countries, was studied. Sample materials included soft or durum wheat products, some of which produced with other ingredients such as eggs, spices, or vegetables. Parameters included hygiene indicators (aerobic plate count, mold count, the presence of Enterobacteriaceae) and pathogenic/toxinogenic bacterial species (<jats:italic>Salmonella</jats:italic> spp., <jats:italic>Staphylococcus aureus</jats:italic>, presumptive <jats:italic>Bacillus cereus</jats:italic>, and <jats:italic>Cronobacter</jats:italic> spp.). The overall results of hygiene parameters indicated a satisfactory quality. Salmonella was not found in any sample. Three samples were positive for <jats:italic>S. aureus</jats:italic> (10<jats:sup>2</jats:sup> to 10<jats:sup>4</jats:sup> colony forming unit (CFU)/g). Presumptive <jats:italic>B. cereus</jats:italic> at levels of 10<jats:sup>3</jats:sup> to 10<jats:sup>4</jats:sup> CFU/g were detected in 3 samples. <jats:italic>Cronobacter</jats:italic> spp. were isolated from 14 (10.6%) products. Of these, 9 isolates were identified as <jats:italic>C. sakazakii</jats:italic>, 2 each as <jats:italic>C. turicensis</jats:italic> and <jats:italic>C. malonaticus</jats:italic>, and 1 as <jats:italic>C. muytjensii</jats:italic>. The isolates were assigned to 9 multilocus sequence typing (MLST) sequence types and to 14 different PFGE profiles. Although pasta products are typically cooked before consumption, some consumers, and children in particular, may also eat raw pasta as nibbles. Raw pasta seems to be a relevant source of exposure to dietary <jats:italic>Cronobacter</jats:italic> spp., although health risks are probably restricted to vulnerable consumers. High numbers of presumptive <jats:italic>B. cereus</jats:italic> as found in some samples may be a risk after improper storage of cooked pasta products because toxinogenic strains are frequently found within this species.</jats:p> |
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| author | Akineden, Ömer, Murata, Kristina Johanna, Gross, Madeleine, Usleber, Ewald |
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| description | <jats:title>Abstract</jats:title><jats:p>The microbiological quality of 132 dried pasta products available on the German market, originating from 11 different countries, was studied. Sample materials included soft or durum wheat products, some of which produced with other ingredients such as eggs, spices, or vegetables. Parameters included hygiene indicators (aerobic plate count, mold count, the presence of Enterobacteriaceae) and pathogenic/toxinogenic bacterial species (<jats:italic>Salmonella</jats:italic> spp., <jats:italic>Staphylococcus aureus</jats:italic>, presumptive <jats:italic>Bacillus cereus</jats:italic>, and <jats:italic>Cronobacter</jats:italic> spp.). The overall results of hygiene parameters indicated a satisfactory quality. Salmonella was not found in any sample. Three samples were positive for <jats:italic>S. aureus</jats:italic> (10<jats:sup>2</jats:sup> to 10<jats:sup>4</jats:sup> colony forming unit (CFU)/g). Presumptive <jats:italic>B. cereus</jats:italic> at levels of 10<jats:sup>3</jats:sup> to 10<jats:sup>4</jats:sup> CFU/g were detected in 3 samples. <jats:italic>Cronobacter</jats:italic> spp. were isolated from 14 (10.6%) products. Of these, 9 isolates were identified as <jats:italic>C. sakazakii</jats:italic>, 2 each as <jats:italic>C. turicensis</jats:italic> and <jats:italic>C. malonaticus</jats:italic>, and 1 as <jats:italic>C. muytjensii</jats:italic>. The isolates were assigned to 9 multilocus sequence typing (MLST) sequence types and to 14 different PFGE profiles. Although pasta products are typically cooked before consumption, some consumers, and children in particular, may also eat raw pasta as nibbles. Raw pasta seems to be a relevant source of exposure to dietary <jats:italic>Cronobacter</jats:italic> spp., although health risks are probably restricted to vulnerable consumers. High numbers of presumptive <jats:italic>B. cereus</jats:italic> as found in some samples may be a risk after improper storage of cooked pasta products because toxinogenic strains are frequently found within this species.</jats:p> |
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| spelling | Akineden, Ömer Murata, Kristina Johanna Gross, Madeleine Usleber, Ewald 0022-1147 1750-3841 Wiley Food Science http://dx.doi.org/10.1111/1750-3841.13117 <jats:title>Abstract</jats:title><jats:p>The microbiological quality of 132 dried pasta products available on the German market, originating from 11 different countries, was studied. Sample materials included soft or durum wheat products, some of which produced with other ingredients such as eggs, spices, or vegetables. Parameters included hygiene indicators (aerobic plate count, mold count, the presence of Enterobacteriaceae) and pathogenic/toxinogenic bacterial species (<jats:italic>Salmonella</jats:italic> spp., <jats:italic>Staphylococcus aureus</jats:italic>, presumptive <jats:italic>Bacillus cereus</jats:italic>, and <jats:italic>Cronobacter</jats:italic> spp.). The overall results of hygiene parameters indicated a satisfactory quality. Salmonella was not found in any sample. Three samples were positive for <jats:italic>S. aureus</jats:italic> (10<jats:sup>2</jats:sup> to 10<jats:sup>4</jats:sup> colony forming unit (CFU)/g). Presumptive <jats:italic>B. cereus</jats:italic> at levels of 10<jats:sup>3</jats:sup> to 10<jats:sup>4</jats:sup> CFU/g were detected in 3 samples. <jats:italic>Cronobacter</jats:italic> spp. were isolated from 14 (10.6%) products. Of these, 9 isolates were identified as <jats:italic>C. sakazakii</jats:italic>, 2 each as <jats:italic>C. turicensis</jats:italic> and <jats:italic>C. malonaticus</jats:italic>, and 1 as <jats:italic>C. muytjensii</jats:italic>. The isolates were assigned to 9 multilocus sequence typing (MLST) sequence types and to 14 different PFGE profiles. Although pasta products are typically cooked before consumption, some consumers, and children in particular, may also eat raw pasta as nibbles. Raw pasta seems to be a relevant source of exposure to dietary <jats:italic>Cronobacter</jats:italic> spp., although health risks are probably restricted to vulnerable consumers. High numbers of presumptive <jats:italic>B. cereus</jats:italic> as found in some samples may be a risk after improper storage of cooked pasta products because toxinogenic strains are frequently found within this species.</jats:p> Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on <i>Cronobacter</i> Species Journal of Food Science |
| spellingShingle | Akineden, Ömer, Murata, Kristina Johanna, Gross, Madeleine, Usleber, Ewald, Journal of Food Science, Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species, Food Science |
| title | Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species |
| title_full | Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species |
| title_fullStr | Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species |
| title_full_unstemmed | Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species |
| title_short | Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species |
| title_sort | microbiological quality of raw dried pasta from the german market, with special emphasis on <i>cronobacter</i> species |
| title_unstemmed | Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species |
| topic | Food Science |
| url | http://dx.doi.org/10.1111/1750-3841.13117 |