Commercial wash of leafy vegetables do not significantly decrease bacterial load but leads to shifts in bacterial species composition
| Autor: | Julia Darlison, Beatrix Alsanius, Anna Karin Rosberg, Lars Mogren |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Food Handling
Food Contamination Fresh Water Horticulture Microbiology 03 medical and health sciences Spinacia oleracea Vegetables Food science Relative species abundance 030304 developmental biology Spoilage bacteria 0303 health sciences Bacteria biology 030306 microbiology Diplotaxis tenuifolia Contamination biology.organism_classification Bacterial Load Plant Leaves Microbiology (Microbiology in the medical area to be 30109) Brassicaceae Spinach Composition (visual arts) Leafy vegetables Phyllosphere Food Science |
| Popis: | Production of leafy vegetables for the “Ready-to-eat”-market has vastly increased the last 20 years, and consumption of these minimally processed vegetables has led to outbreaks of food-borne diseases. Contamination of leafy vegetables can occur throughout the production chain, and therefore washing of the produce has become a standard in commercial processing. This study explores the bacterial communities of spinach (Spinacia oleracea) and rocket (Diplotaxis tenuifolia) in a commercial setting in order to identify potential contamination events, and to investigate effects on bacterial load by commercial processing. Samples were taken in field, after washing of the produce and at the end of shelf-life. This study found that the bacterial community composition and diversity changed significantly from the first harvest to the end of shelf-life, where the core microbiome from the first to the last sampling constituted |
| Databáze: | OpenAIRE |
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