Articles producció científica> Ciències Mèdiques Bàsiques

Occurrence of emerging food-borne pathogenic Arcobacter spp. isolated from pre-cut (ready-to-eat) vegetables

  • Identification data

    Identifier: imarina:3662009
    Authors:
    Mottola A., Bonerba E., Bozzo G., Marchetti P., Celano G., Colao V., Terio V., Tantillo G., Figueras M., Di Pinto A.
    Abstract:
    Given that changes in consumer food behaviours have led to an increase in the demand for pre-cut ready-to-eat (RTE) vegetables, and that few data are currently available on the occurrence of Arcobacter spp. in such foods, the aim of the present study was to assess the occurrence of Arcobacter spp. that carry virulence-associated genes on pre-cut RTE vegetables, using cultural and molecular methods. Arcobacter was detected using biomolecular identification methods in 44/160 (27.5%) of the samples, of which 40/44 (90.9%) isolates corresponded to A. butzleri and 4/44 (9.1%) to A. cryaerophilus. Studying the incidence of 9 virulence-associated genes revealed the widespread distribution of these genes among the Arcobacter isolates tested. The results obtained in our research provided plenty of information on the health risks associated with the direct consumption of raw vegetables, and highlight the need to implement further studies at each level of the production chain, in order to obtain further information to help protect human health.
  • Others:

    Author, as appears in the article.: Mottola A., Bonerba E., Bozzo G., Marchetti P., Celano G., Colao V., Terio V., Tantillo G., Figueras M., Di Pinto A.
    Department: Ciències Mèdiques Bàsiques
    URV's Author/s: Figueras Salvat, María Josefa
    Keywords: Pre-cut vegetables (ready-to-eat) Emerging food-borne pathogens Arcobacter cryaerophilus Arcobacter butzleri emerging food-borne pathogens arcobacter cryaerophilus arcobacter butzleri
    Abstract: Given that changes in consumer food behaviours have led to an increase in the demand for pre-cut ready-to-eat (RTE) vegetables, and that few data are currently available on the occurrence of Arcobacter spp. in such foods, the aim of the present study was to assess the occurrence of Arcobacter spp. that carry virulence-associated genes on pre-cut RTE vegetables, using cultural and molecular methods. Arcobacter was detected using biomolecular identification methods in 44/160 (27.5%) of the samples, of which 40/44 (90.9%) isolates corresponded to A. butzleri and 4/44 (9.1%) to A. cryaerophilus. Studying the incidence of 9 virulence-associated genes revealed the widespread distribution of these genes among the Arcobacter isolates tested. The results obtained in our research provided plenty of information on the health risks associated with the direct consumption of raw vegetables, and highlight the need to implement further studies at each level of the production chain, in order to obtain further information to help protect human health.
    Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Safety, risk, reliability and quality Química Odontología Nutrição Microbiology Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Interdisciplinar Geociências General medicine Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 01681605
    Author's mail: mariajose.figueras@urv.cat
    Author identifier: 0000-0002-2268-8980
    Record's date: 2024-08-31
    Papper version: info:eu-repo/semantics/submittedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0168160516303610
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: International Journal Of Food Microbiology. 236 (7): 33-37
    APA: Mottola A., Bonerba E., Bozzo G., Marchetti P., Celano G., Colao V., Terio V., Tantillo G., Figueras M., Di Pinto A. (2016). Occurrence of emerging food-borne pathogenic Arcobacter spp. isolated from pre-cut (ready-to-eat) vegetables. International Journal Of Food Microbiology, 236(7), 33-37. DOI: 10.1016/j.ijfoodmicro.2016.07.012
    Article's DOI: 10.1016/j.ijfoodmicro.2016.07.012
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2016
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology,Medicine (Miscellaneous),Microbiology,Safety, Risk, Reliability and Quality
    Pre-cut vegetables (ready-to-eat)
    Emerging food-borne pathogens
    Arcobacter cryaerophilus
    Arcobacter butzleri
    emerging food-borne pathogens
    arcobacter cryaerophilus
    arcobacter butzleri
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Safety, risk, reliability and quality
    Química
    Odontología
    Nutrição
    Microbiology
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Interdisciplinar
    Geociências
    General medicine
    Food science & technology
    Food science
    Farmacia
    Engenharias ii
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biodiversidade
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