Sensitivity analysis of Escherichia coli and Staphylococcus aureus of mixed salad vegetables during washing step at packing house

  • Sukhuntha Osiriphun Mail Faculty of Agro-Industry, Mueang, Chiang Mai University, Thailand.
  • Pichaya Poonlarp Faculty of Agro-Industry, Mueang, Chiang Mai University, Thailand.
  • Danai Boonyakiat Department of Plant Science and National Resources, Faculty of Agriculture, Chiang Mai University, Mueang, Chiang Mai, Thailand.
  • Patcharin Raviyan Faculty of Agro-Industry, Mueang, Chiang Mai University, Thailand.
Keywords:
sensitivity analysis, mixed salad vegetables, Escherichia coli, Staphylococcus aureus

Abstract

Fresh cut vegetables are a source of minerals, vitamins, and phytonutrients that are convenient foods for consumers which are following the global trend of inclination toward healthy food. In terms of food safety, contamination of vegetables with microorganisms can occur at multiple points along the supply chain. This study was conducted to investigate the risk factors of Escherichia coli and Staphylococcus aureus which contaminate freshly cut vegetables during production (receiving, washing, centrifuging, and packing areas) by using a statistical method for sensitivity analysis and an exposure assessment model complying with the @RiskTM software program. At washing step, the numbers of S. aureus found in the vegetables and water were 0.79±1.76 Log cfu/g and 0.68±1.52 Log cfu, respectively. For the equipment, the hand, and the table stabbing samples, the numbers of S. aureus were 0.48±1.07 Log cfu/25 cm2, 1.81±1.69 Logcfu/25 cm2, and 0.54±1.21 Log cfu/25 cm2, respectively. An amount of E. coli of 0.48±1.07 Log cfu/25 cm2 was found in the table swabbing samples at the packing area. E.coli and S. aureus were not found in any of the mixed fresh-cut salad samples; therefore, the product samples could be considered safe for consumers. The result of the sensitivity analysis showed that the temperature and pH of water samples were the important factors in the washing process. The suggested interventions included monitoring and maintaining the water temperature at 5°C; also, maintaining the pH of water between 6.5 and 7.5 could help to reduce pathogen contamination of freshly cut vegetables.  

Author Biography

Sukhuntha Osiriphun, Faculty of Agro-Industry, Mueang, Chiang Mai University, Thailand.
Food Science and Technology
Published
2019-12-31
How to Cite
1.
Osiriphun S, Poonlarp P, Boonyakiat D, Raviyan P. Sensitivity analysis of Escherichia coli and Staphylococcus aureus of mixed salad vegetables during washing step at packing house. J Food Safe & Hyg. 5(1):51-57.
Section
Original Article(s)