Microbial contamination associated with consumption and the growth in plastic bottled beverage

• Published in: Journal of environmental science and health. Part A, Toxic/hazardous substances & environmental engineering Toxic/hazardous substances & environmental engineering, 2013-06, Vol.48 (7), p.781-790
• Main Authors: Ohnishi, Takahiro, Goto, Keiichi, Kanda, Takashi, Kanazawa, Yuji, Ozawa, Kazuhiro, Sugiyama, Kanji, Watanabe, Maiko, Konuma, Hirotaka, Hara-Kudo, Yukiko
• Format: Article
• Language: English
• Subjects: Bacillus cereus; bacteria; Bacteria - isolation & purification; Beverage; Beverages; Beverages - microbiology; Bjerkandera; bottles; brix; Cladosporium; Containers; drinking; Drinking Behavior; Food contamination & poisoning; Food Packaging; food pathogens; Fungi - isolation & purification; Gram-positive bacteria; Humans; microbial contamination; microbial growth; Microorganisms; mouth; Penicillium; plastic bottle; Plastics; Species Specificity; Staphylococcus; Staphylococcus aureus; Streptococcus; Streptococcus salivarius; Temperature; Temperature effects; yeasts; Yeasts - isolation & purification
• ISSN: 1532-4117; 1093-4529; 1532-4117
• DOI: 10.1080/10934529.2013.744647

Plastic bottles enable the storage of unfinished beverages, and most of microbial contamination has occurred in the unfinished beverage that was left. Therefore, we investigated microorganisms in various beverages contaminated by pouring and drinking directly by mouth from the bottle, and analyzed the growth of microorganisms in the beverages at room temperature. In the pouring test, microbial growth was detected in 60 of 320 samples, and 13 bacterial strains, 49 mold strains, and 8 yeast strains were isolated. Molds including Cladosporium spp., Tramets spp., Bjerkandera spp., and Penicillium spp. accounted for the majority of isolated microorganisms. In the drinking test, microbial growth was detected in 181 of 352 samples, and 225 bacterial strains, 27 mold strains and 77 yeast strains were isolated. Bacteria including Streptococcus spp. such as S. salivarius and Staphylococcus spp. such as S. aureus accounted for the majority of isolated microorganisms. Enterotoxin-producing S. aureus and Bacillus cereus were also isolated. The pH of the beverage influenced the growth of bacteria. The Brix values of the beverage did not correlate with the growth of microorganisms. These results revealed that various microorganisms including foodborne pathogens were able to grow in numerous types of beverages and that the storage of unfinished beverage in inappropriate condition, such as the storage at room temperature led microorganism to grow easily in beverage. Therefore, it is necessary to consume beverages as soon as possible after opening the bottle.