Presence of Indicator Bacteria and Occurrence of Potentially Pathogenic Nontuberculous Mycobacteria Species in Packaged Ice Cubes in Central Mexico

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of food protection Pub Date : 2024-06-13 DOI:10.1016/j.jfp.2024.100318
Oscar Castro-Morales , Ricardo Jiovanni Soria-Herrera , Gilberto Cornejo-Estudillo , Amanda Marineth Avila-Trejo , Daniel Valencia-Trujillo , Ma. Guadalupe Zanella-Vargas , Ma. Estela Vázquez-Barrios , Esmeralda Rangel-Vargas , Javier Castro-Rosas , Rocío Liliana García-Reyes , Sandra Rivera-Gutiérrez , Victoria Campos-Peña , Jorge Francisco Cerna-Cortés
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Abstract

This study aimed to determine the bacteriological quality and presence of diarrheagenic Escherichia coli pathotypes (DEP) and nontuberculous mycobacteria (NTM) species in 85 packaged ice samples from 12 different states of central Mexico. Three samples had a pH of 9.8 and therefore fell outside of the acceptable range for pH. All samples were positive for aerobic-mesophilic bacteria, with limits ranging from 1 to 3.47 log CFU/mL. In total, 35, 11, and 3 ice samples were positive for total coliforms (TC), fecal coliforms (FC), and E. coli, respectively. In the samples, the TC concentration ranged from <1.1 to >23 MPN/100 mL and from <1.1 to 23 MPN/100 mL for FC and E. coli. In total, 38 (44.7%) ice samples were outside of Mexico's official guidelines. None of the 12 E. coli strains isolated from the three ice samples belonged to DEP. NTM were recovered from 20 ice samples and included M. neoaurum (n = 7), M. porcinum (n = 2), M. flavescens (n = 2), M. fortuitum (n = 1), M. abscessus (n = 1), M. senegalense (n = 1), M. conceptionense (n = 1), and M. sp. (n = 1). In the remaining four samples, two NTM were isolated simultaneously. Thus, we recommend that producers should evaluate the microbiological quality of purified water used as a raw material as well as that of the final product, the ice should be packed in thick bags to avoid stretching and tearing during transportation or storage to prevent environmental contamination of ice, personnel involved in the production, and handling of ice should be trained in relative hygiene matters and how ice-machines should be cleaned and disinfected and the implementation of hazard analysis and critical control points must be applied throughout the chain of production. Finally, regular inspection by the authorities is also of great importance. These recommendations can be applied in different countries with low microbiological quality packaged ice.

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墨西哥中部包装冰块中的指示菌和可能致病的非结核分枝杆菌。
本研究旨在确定墨西哥中部 12 个不同州的 85 个包装冰样品的细菌学质量以及其中是否存在致泻性大肠杆菌病原体 (DEP) 和非结核分枝杆菌 (NTM)。有三个样本的 pH 值为 9.8,因此超出了 pH 值的可接受范围。所有样本的嗜氧菌均呈阳性,限度为 1 至 3.47 log CFU/mL。在总大肠菌群、粪大肠菌群和大肠杆菌呈阳性的冰样中,分别有 35 个、11 个和 3 个。在这些样本中,总大肠菌群的浓度介于每 100 毫升 23 MPN 和每 100 毫升 3.47 log CFU 之间。
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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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