Rapid detection and occurrence of foodborne pathogens in minimally processed vegetables: a review

• Published in: International journal of food science & technology 2024-10, Vol.59 (10), p.6905-6915
• Main Authors: Lombardi, Eliane Cristina, Ullah, Sana, Oliveira, Carlos Augusto Fernandes
• Format: Article
• Language: English
• Subjects: Campylobacter jejuni; Coliforms; Consumers; desorption; E coli; Electrophoresis; Escherichia coli; Food consumption; Food contamination; Food processing; Food quality; food science; Foodborne pathogens; gel electrophoresis; Health risk assessment; Health risks; healthy diet; ionization; Listeria monocytogenes; Mass spectrometry; Mass spectroscopy; Minimally processed vegetables; Molecular chains; molecular techniques; pathogenic bacteria; Pathogens; Polymerase chain reaction; quantitative polymerase chain reaction; rapid methods; ready-to-eat foods; Salmonella; Shigella; Staphylococcus aureus; technology; Vegetables
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.17507

Summary The increased consumption of minimally processed vegetables (MPV) in various countries is related to the continued interest of consumers in seeking practical and healthy food items. Due to multiple processing steps, MPV can be contaminated by several foodborne pathogens that pose significant health risks to consumers. The use of rapid techniques to detect pathogens in ready‐to‐eat (RTE) foods such as MPV is therefore essential to provide high quality and safe products. This review aims to provide a comprehensive description of molecular‐based techniques for rapid detection of pathogenic bacteria in MPV, and their occurrence reported in studies published in the last 10 years. The main pathogens detected using rapid methods were Salmonella spp., Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Shigella spp., and Campylobacter jejuni. Molecular‐based techniques included real‐time polymerase chain reaction (PCR), multiplex PCR, matrix‐assisted laser desorption ionisation time of flight mass spectrometry (MALDI‐TOF MS), and denaturing gradient gel electrophoresis (DGGE). The data indicate high incidences of pathogenic bacteria in MPV, stressing the need for their rapid detection in these products to prevent associated health risks. Further studies should be carried out to increase the sensitivity of molecular‐based techniques and prevent false positives due to undesirable non‐specific PCR amplifications. Overview of foodborne pathogens' detection and occurrence in minimally processed vegetables (MPV).