Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 94, Issue 13, Pages 2705-2711Publisher
WILEY
DOI: 10.1002/jsfa.6614
Keywords
Salmonella; EPEC; ETEC; STEC; beetroot juice; Beta vulgaris
Funding
- Programa de Mejoramiento del Profesorado de la Secretaria de Educacion Publica (PROMEP-SEP), Mexico
- grant (Comportamiento e identificacion de bacterias patogenas mediante PCR y cultivo tradicional a partir de ensaladas y licuados de verduras crudas listas para su consumo)
- grant (Redes Tematicas de Colaboracion, red de inocuidad alimentaria)
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BACKGROUNDUnpasteurized juice has been associated with foodborne illness outbreaks for many years. Beetroot is a vegetable grown all over the world in temperate areas. In Mexico beetroot is consumed cooked in salads or raw as fresh unpasteurized juices. No data about the microbiological quality or safety of unpasteurized beetroot juices are available. Indicator bacteria, diarrheagenic Escherichia coli pathotypes (DEP) and Salmonella frequencies were determined for fresh unpasteurized beetroot juice from restaurants. RESULTSOne hundred unpasteurized beetroot juice samples were collected from public markets in Pachuca, Mexico. Frequencies in these samples were 100%, 75%, 53%, 9% and 4% of positive samples, for coliform bacteria, fecal coliforms, E. coli, DEP and Salmonella, respectively. Identified DEP included enterotoxigenic E. coli (ETEC), enteropathogenic E. coli (EPEC) and non-O157 Shiga toxin-producing E. coli (STEC). Identified Salmonella serotypes included Typhimurium and Enteritidis. CONCLUSIONThis is the first report of microbiological quality and atypical EPEC, ETEC, non-O157 STEC and Salmonella isolation from fresh raw beetroot juice in Mexico. Fresh raw beetroot juice from markets is very probably an important factor contributing to the endemicity of atypical EPEC, ETEC, non-O157 STEC and Salmonella-related gastroenteritis in Mexico. (c) 2014 Society of Chemical Industry
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