Occurrence of Cronobacter Spp. in Ready ‐to‐Eat Vegetable Products, Frozen Vegetables, and Sprouts Examined Using Cultivation and Real‐Time PCR Methods

This study provided valuable information on the occurrence ofCronobacter spp. in ready ‐to‐eat vegetables using cultivation and qPCR.Cronobacter spp. are emerging opportunistic pathogens that can be present in food of plant origin.Cronobacter spp. were isolated from sprouts, frozen vegetables, and cut green leaves/salads, and the numbers of genome equivalents per gram reached 108 in some samples of sprouts.

Source: Journal of Food Science - November 23, 2018 Category: Food Science Authors: Monika Moravkova, Veronika Verbikova, Veronika Huvarova, Vladimir Babak, Hana Cahlikova, Renata Karpiskova, Petr Kralik Tags: Food Microbiology & Safety Source Type: research