Written Nutrition Guidelines, Client Choice Distribution, and Adequate Refrigerator Storage Are Positively Associated with Increased Offerings of Feeding America's Detailed Foods to Encourage (F2E) in a Large Sample of Arkansas Food Pantries

BACKGROUND

Millions of food-insecure households in the United States obtain food from food pantries each year. These foods are often of insufficient nutritional quality.

OBJECTIVE

Our aim was to describe the frequency with which Arkansas food pantries offer foods included in Feeding America's Detailed Foods to Encourage (F2E) framework, and examine food pantry characteristics associated with increased frequency of offering F2E and other foods.

DESIGN

This was a 27-item cross-sectional online survey that assessed food pantries' characteristics (eg, storage capacities, number of clients served) and typical food offerings.

PARTICIPANTS/SETTING

Partnering with five of Arkansas's six food banks, 764 e-mail invitations were sent to food agency managers across the state. A final sample of 357 food pantries was included in the analyses.

MAIN OUTCOME MEASURES

The primary outcomes of interest were the frequencies of offering specific F2E and F2E in general. The F2E framework was developed by Feeding America to more accurately assess food banks' inventories, and its categories (Fruits and Vegetables; Protein; Dairy; and Grains) are generally consistent with MyPlate.

STATISTICAL ANALYSES PERFORMED

Descriptive statistics were computed for all food pantry characteristics and frequency of foods offered. Associations between food pantry characteristics and the frequency of offering F2E were examined via multiple linear regression and path analysis.

RESULTS

Only 18.5% of food pantries had written nutrition guidelines, and only 19.3% offered client choice distribution. The F2E most commonly offered were meat/poultry/seafood without breading and not fried (59.6%) and peanut butter (58.2%). The least commonly offered F2E were nuts/seeds with nothing added (3.8%) and low-fat/1%/skim cheese (8.2%). Written nutrition guidelines (P<0.001), client choice distribution (P=0.003), and adequate refrigerator storage (P=0.010) were associated with more frequently offering F2E.

CONCLUSIONS

This study fills a gap in knowledge by documenting food pantry characteristics that are associated with the frequencies of offering specific types of healthy foods.

Determinants of Food Safety Level in Fruit and Vegetable Wholesalers' Supply Chain: Evidence from Spain and France

Food safety management in short supply chains of fruit and vegetables, controlled by large retailers, has been widely studied in the literature. However, when it comes to traditional long supply chains, which include a greater number of intermediaries and wholesalers who, in some cases, play a dual role as resellers and producers, the mechanisms which promote the use of safety certifications have yet to be clearly defined. The present study intended to fill this gap in the literature and shed light on the food safety level that exists in this channel. In addition, this work attempted to identify the existence of differences between both sales systems. For this purpose, the empirical research studied the most important variables that influence the food safety level of some of the main European fruit and vegetable wholesalers. A survey was thus designed and later applied to Spanish and French intermediaries working in key wholesale markets and in the southeast of Spain, which is the leading commercialization area of these products in Europe. The results revealed the positive influence of specific customers (big retailers) on establishing stricter safety controls within wholesale companies. It was also observed that specific wholesalers also play an important role in the system, namely those dedicated to importing, but which are also responsible for quality and safety inspection of agri-food products exported from third countries into the European Union.

Electrical conductivity of nutrient solution influenced photosynthesis, quality, and antioxidant enzyme activity of pakchoi (Brassica campestris L. ssp. Chinensis) in a hydroponic system

To find an electrical conductivity (EC) in the nutrient solution used for pakchoi (Brassica campestris L. ssp. Chinensis) cultivation that optimizes the plant’s physiology, growth, and quality, we conducted an experiment with eight EC treatments (from EC0 to EC9.6) in a hydroponic production system (i.e. soilless culture) under greenhouse condition in Shanghai, China. Plants biomass production, leaf photosynthesis, vegetable quality variables, tissue nitrate and nitrite contents, and antioxidant enzyme activities were measured. The results showed that very high (EC9.6) or low EC (EC0-0.6) treatments clearly decreased plants fresh weight (FW) and dry weight (DW), leaf size, leaf water content, leaf net photosynthetic rate (P_n), stomatal conductance (G_s), transpiration rate (T_r), and taste score. Nitrite content, and antioxidant enzyme activities were low in medium EC treatments (EC1.8 and EC2.4), but high in very high or low EC treatments. Leaf relative chlorophyll, ascorbic acid, and nitrate contents increased gradually from low EC to high EC treatments, while crude fiber and soluble sugar contents decreased. Based on growth and quality criteria, the optimal EC treatment would be EC1.8 or EC2.4 for pakchoi in the hydroponic production system. Too high or too low EC would induce nutrient stress, enhance plant antioxidant enzyme activities, and suppress pakchoi growth and quality.

Overall Quality of Fruits and Vegetables Products Affected by the Drying Processes with the Assistance of Vacuum-Microwaves

The seasonality of fruits and vegetables makes it impossible to consume and use them throughout the year, thus numerous processing efforts have been made to offer an alternative to their fresh consumption and application. To prolong their availability on the market, drying has received special attention as currently this method is considered one of the most common ways for obtaining food and pharmaceutical products from natural sources. This paper demonstrates the weakness of common drying methods applied for fruits and vegetables and the possible ways to improve the quality using different drying techniques or their combination with an emphasis on the microwave energy. Particular attention has been drawn to the combined drying with the assistance of vacuum-microwaves. The quality of the dried products was ascribed by chemical properties including the content of polyphenols, antioxidant capacity and volatiles as well as physical parameters such as color, shrinkage, porosity and texture. Both these fields of quality classification were considered taking into account sensory attributes and energy aspects in the perspective of possible industrial applications. In conclusion, the most promising way for improving the quality of dried fruit and vegetable products is hybrid drying consisting of osmotic dehydration in concentrated fruit juices followed by heat pump drying and vacuum-microwave finish drying.

Oral bioaccessibility and human exposure assessment of cadmium and lead in market vegetables in the Pearl River Delta, South China

A systematic investigation into cadmium (Cd) and lead (Pb) concentrations and their oral bioaccessibility in market vegetables in the Pearl River Delta region were carried out to assess their potential health risks to local residents. The average concentrations of Cd and Pb in six species of fresh vegetables varied within 0.09-37.7 and 2.3-43.4 μg kg^-1, respectively. Cadmium and Pb bioaccessibility were 35-66 % and 20-51 % in the raw vegetables, respectively, and found to be significantly higher than the cooked vegetables with 34-64 % for Cd and 11-48 % for Pb. The results indicated that Cd bioaccessibility was higher in the gastric phase and Pb bioaccessibility was higher in the small intestinal phase (except for fruit vegetables). Cooking slightly reduced the total concentrations and bioaccessibility of Cd and Pb in all vegetables. The bioaccessible estimated daily intakes of Cd and Pb from vegetables were far below the tolerable limits.

Gibberellins producing Bacillus methylotrophicus KE2 supports plant growth and enhances nutritional metabolites and food values of lettuce

The nutritional quality of green leafy vegetables can be enhanced by application of plant beneficial micro-organisms. The present study was aimed to increase the food values of lettuce leaves by bacterial treatment. We isolated bacterial strain KE2 from Kimchi food and identified as Bacillus methylotrophicus by phylogenetic analysis. The beneficial effect of B. methylotrophicus KE2 on plants was confirmed by increasing the percentage of seed germination of Lactuca sativa L., Cucumis melo L., Glycine max L. and Brassica juncea L. It might be the secretion of array of gibberellins (GA1, GA3, GA7, GA8, GA9, GA12, GA19, GA20, GA24, GA34 and GA53) and indole-acetic acid from B. methylotrophicus KE2. The mechanism of plant growth promotion via their secreted metabolites was confirmed by a significant increase of GA deficient mutant rice plant growth. Moreover, the bacterial association was favor to enhance shoot length, shoot fresh weight and leaf width of lettuce. The higher concentration of protein, amino acids (Asp, Thr, Ser, Glu, Gly, Ala, Leu, Tyr and His), gama-aminobutric acid and fructose was found in bacterial culture (KE2) applied plants. The macro and micro minerals such as K, Mg, Na, P, Fe, Zn and N were also detected as significantly higher quantities in bacteria treated plants than untreated control plants. In addition, the carotenoids and chlorophyll a were also increased in lettuce at bacterial inoculation. The results of this study suggest that B. methylotrophicus KE2 application to soil helps to increase the plant growth and food values of lettuce.

High Occurrence Rate and Contamination Level of Bacillus cereus in Organic Vegetables on Sale in Retail Markets

Organic foods have risen in popularity recently. However, the increased risk of bacterial contamination of organic foods has not been fully evaluated. In this study, 100 samples each of organic and conventional fresh vegetables (55 lettuce samples and 45 sprout samples) sold in South Korea were analyzed for aerobic bacteria, coliforms, Escherichia coli, and Bacillus cereus. Although the aerobic bacteria and coliform counts were not significantly different between the two farming types (p > 0.05), the occurrence rate of B. cereus was higher in organically cultivated vegetables compared with those grown conventionally (70% vs. 30%, respectively). The mean contamination level of B. cereus-positive organic samples was also significantly higher (1.86 log colony-forming unit [CFU]/g vs. 0.69 log CFU/g, respectively) (p < 0.05). In addition, six samples of organic vegetables were found to be contaminated with B. cereus at over 4 log CFU/g categorized as unsatisfactory according to Health Protection Agency guideline. The relatively higher occurrence rate of B. cereus in organic vegetables emphasizes the importance of implementing control measures in organic vegetable production and postharvest processing to reduce the risk of food poisoning.

Effect of di-n-butyl phthalate (DBP) on the fruit quality of cucumber and the health risk

Di-n-butyl phthalate (DBP) widely used as plastic films' plasticizer, can cause agricultural pollution which is of increasing concern because of the food safety issues. Cucumber ( Cucumis sativus Linn.), commonly cultured in greenhouse, was exposed to DBP stress to gain more information about the ecological risk of DBP in this study. Changes of DBP residues and fruit quality of cucumber at different DBP concentrations (0, 5, 10, 20, 40 mg/kg of dry soil) were investigated in pot experiments using an agricultural soil under greenhouse condition, respectively. DBP residue in cucumber fruits ranged from 0.5326 to 1.8938 mg/kg, and the quality of cucumber fruits (organic acids, vitamin C, soluble protein, and soluble sugar) were influenced by DBP stress. Moreover, the health risk assessment was evaluated by estimate daily intakes (EDI) and the target hazard quotient (THQ) was analyzed. Under 40 mg/kg DBP condition, the highest value of EDI was 2.49 μg/kg bw/day and the THQ ranged from 0.000700 to 0.0249. Although the risk of DBP in cucumber fruits was lower than the threshold limit value of risk, the potential health risk was not a negligible issue.

The 2015 Dutch food-based dietary guidelines

The objective of this study was to derive food-based dietary guidelines for the Dutch population. The dietary guidelines are based on 29 systematic reviews of English language meta-analyses in PubMed summarizing randomized controlled trials and prospective cohort studies on nutrients, foods and food patterns and the risk of 10 major chronic diseases: coronary heart disease, stroke, heart failure, diabetes, breast cancer, colorectal cancer, lung cancer, chronic obstructive pulmonary disease, dementia and depression. The committee also selected three causal risk factors for cardiovascular diseases or diabetes: systolic blood pressure, low-density lipoprotein cholesterol and body weight. Findings were categorized as strong or weak evidence, inconsistent effects, too little evidence or effect unlikely for experimental and observational data separately. Next, the committee selected only findings with a strong level of evidence for deriving the guidelines. Convincing evidence was based on strong evidence from the experimental data either or not in combination with strong evidence from prospective cohort studies. Plausible evidence was based on strong evidence from prospective cohort studies only. A general guideline to eat a more plant food-based dietary pattern and limit consumption of animal-based food and 15 specific guidelines have been formulated. There are 10 new guidelines on legumes, nuts, meat, dairy produce, cereal products, fats and oils, tea, coffee and sugar-containing beverages. Three guidelines on vegetables, fruits, fish and alcoholic beverages have been sharpened, and the 2006 guideline on salt stayed the same. A separate guideline has been formulated on nutrient supplements. Completely food-based dietary guidelines can be derived in a systematic and transparent way.

Microbial safety and quality of fresh herbs from Los Angeles, Orange County and Seattle farmers' markets

BACKGROUND

Farmers' markets have been growing in popularity in the United States, but the microbial quality and safety of the food sold at these markets is currently unknown. The purpose of this study was to assess the microbial safety and quality of fresh basil, parsley and cilantro sold at farmers' markets in the Los Angeles, Orange County and greater Seattle areas.

RESULTS

A total of 133 samples (52 basil, 41 cilantro and 40 parsley) were collected from 13 different farmers' markets and tested for Salmonella and generic Escherichia coli. One sample (parsley) was confirmed positive for Salmonella and 24.1% of samples were positive for generic E. coli, with a range of 0.70-3.15 log CFU g(-1) . Among the herbs tested, basil showed the highest percentage of samples with generic E. coli (26.9%), followed by cilantro (24.4%) and then parsley (20.0%). For 12% of samples, the levels of generic E. coli exceeded guidelines established by the Public Health Laboratory Service for microbiological quality of ready-to-eat foods.

CONCLUSION

Overall, this study indicates the presence of Salmonella and generic E. coli in fresh herbs sold at farmers' markets; however, additional studies are needed to determine the sources and extent of contamination.

Effects of brassinosteroid analogues on total phenols, antioxidant activity, sugars, organic acids and yield of field grown endive (Cichorium endivia L.)

BACKGROUND

Cichorium endivia L., either cooked or eaten raw in salads, is a favourite cultivated vegetable around the world and the popularity is attributed to its healthy properties, which are mainly due to its high levels of antioxidant compounds and high content of minerals, provitamin A and vitamins. Brassinosteroids are a family of hormones that are found in plants and which serve as potent growth promoters. The effects of two brassinosteroid analogues, DI-31 and DI-100, were evaluated at concentrations of 4, 8 and 12 ppm together with a seaweed extract and amino acid mixture called Tomex Amin to enhance their activity.

RESULTS

All treatments with DI-100 and DI-31 resulted in the highest production increases. The chemical variables related to endive quality, such as moisture, carbon and nitrogen content, sugar and organic acid content were similar in the control and treated endives. Total antioxidant activity and total phenols increased significantly in endive treated with brassinosteroid analogues.

CONCLUSION

The results showed that sprayed brassinosteroid analogues mixed with Tomex Amin may play an important role in increasing the yield and the contents of total antioxidant activity and total phenols of field grown endives.

Heavy metal contamination in a school vegetable garden in Johannesburg

BACKGROUND

Feeding schemes based on school garden produce have been proposed as an effective solution to food insecurity and hunger among learners in South Africa. However, few studies have looked at the potential contamination of school food gardens when situated near mine tailing dams.

OBJECTIVES

The aim of the study was to evaluate the potential heavy metal contamination in a school vegetable garden in Johannesburg.

METHODS

Twenty soil samples were collected from the study school and a comparison school. Surface and deep (±10 cm beneath the surface) soil samples were analysed using X-ray fluorescence for levels of arsenic, chromium, copper, lead and zinc. Thirteen vegetables samples were collected from the school garden, and compared with six samples from a national retailer and four obtained from a private organic garden. The heavy metal concentrations of the vegetable samples were analysed in the laboratories of the South African Agricultural Research Council.

RESULTS

High levels of arsenic were found in the school soil samples, and elevated concentrations of lead and mercury in the school vegetables. Calculation of the estimated daily intake for a child of 30 kg however, indicated that levels of lead, mercury and arsenic in vegetables were within acceptable limits. However, the levels of lead in the vegetable samples were high across all three sites.

CONCLUSION

Further investigation and research should be undertaken to assess the source/s and extent of public exposure to heavy metals in vegetables in South Africa.

Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr)

BACKGROUND

Nowadays, there is an increasing interest in the hydroponic floating system to cultivate leafy vegetables for ready-to-eat salads. It is reasonable that different growing systems could affect the quality and shelf life of these salads.

RESULTS

The quality and shelf life of ready-to-eat lamb's lettuce grown in protected environment in soil plot or in soil-less system over hydroponic solution with or without the addition of 30 µmol L⁻¹ silicon were evaluated. Minimum effects were observed on colour, firmness and microbial counts. Hydroponic cultivation largely affected plant tissue hydration, leading to weight loss and structural modifications during refrigerated storage. The shelf life of lamb's lettuce was limited by the development of visually detectable unpleasant sensory properties. Shelf life, calculated by survival analysis of consumer acceptability data, resulted about 7 days for soil-cultivated salad and 2 days for the hydroponically grown ones. The addition of silicon to the hydroponic solution resulted in an interesting strategy to increase plant tissue yield and reduce nitrate accumulation.

CONCLUSIONS

Although hydroponic cultivation may have critical consequences on product quality and shelf life, these disadvantages could be largely counterbalance by increased yield and a reduction of nitrate accumulation when cultivation is performed on nutritive solutions with supplemental addition of silicon.

Monitoring of pesticide residues in vegetables marketed in Al-Qassim region, Saudi Arabia

A total of 23 pesticides from different chemical groups in 160 different domestic vegetables collected from four major big supermarkets located in Al-Qassim region, Saudi Arabia, were identified by gas chromatography with mass spectrometry (GC-MS). Residues were found in 89 of the 160 samples and 53 samples were above the maximum residue levels (MRLs). The most frequently found pesticides were carbaryl followed by biphenyl and then carbofuran. Cabbage was the most positive and violated MLRs (16 and 11 samples), followed by carrot and green pepper (12 and 7 samples), cucumber (12 and 6 samples), egg-plant (12 and 5 samples), squash (11 and 7 samples), lettuce (11 and 6 samples) and tomato (11 and 4 samples). The highest concentrations were found in lettuce (ethiofencarb, 7.648), followed by tomato (tolclofos-methyl, 7.312 mg/kg), cabbage (chlropyrifos, 6.207 mg/kg), carrot (heptanophos, 3.267 mg/kg), green pepper (carbaryl, 2.228 mg/kg) and egg-plant (carbaryl, 1.917 mg/kg). These findings pointed to the following recommendation: the need for a monitoring program for pesticide residues in vegetables cultivated under greenhouse conditions at the national level to protect consumers' health.

Effect of organic production and fertilizer variables on the sensory properties of pac choi (Brassica rapa var. Mei Qing Choi) and tomato (Solanum lycopersicum var. Bush Celebrity)

BACKGROUND

The increased popularity of organic production has amplified the need for research that will help in understanding how this production system affects the final quality of vegetables. The effects of organic and conventional production on the sensory characteristics of pac choi (often called bok choy) and tomato were studied. Samples were grown in high tunnel and field environments at the Kansas State University Horticulture Research Center located in Olathe, Kansas. Highly trained descriptive panelists from the Sensory Analysis Center at Kansas State University used previously developed flavor lexicons for tomatoes and leafy greens to evaluate the samples.

RESULTS

ANOVA at a 95% confidence level was used to detect significant differences between treatments for individual attributes. Crispness, green-grassy/leafy, piney, and pungent attributes were normally higher in conventional pac choi only for the field samples. Pac choi grown in high tunnels showed slight differences only at individual amounts of fertilizer. Organic tomatoes grown in the field were generally juicier and less mealy compared to conventionally grown tomatoes. In the high tunnel, organic tomatoes were generally stronger in the characteristic tomato aroma. However, all differences generally were very small.

CONCLUSION

It can be concluded that organic and conventional production systems do not create major sensory differences in the vegetables evaluated. The few differences that do exist are so small they may not be of practical importance.

Short-term temporal stability in observed retail food characteristics

OBJECTIVE

Use of direct observation to characterize neighborhood retail food environments is increasing, but to date most studies have relied on a single observation. If food availability, prices, and quality vary over short time periods, repeated measures may be needed to portray these food characteristics. This study evaluated short-term (2-week), within-season temporal stability in retail food availability, prices, and quality.

DESIGN

In-person observations of retail food stores at 2 time points, 2 weeks apart.

SETTING

Southwest Chicago, IL.

SAMPLE

157 food stores.

MAIN OUTCOME MEASURES

Availability and prices of food items selected from the following food groups: fruit, vegetables, grains, meats and beans, and dairy, as well as fresh produce quality.

ANALYSIS

Temporal stability was tested for availability using a McNemar test and for price and quality using a Wilcoxon signed-rank test.

RESULTS

Measures of food availability and prices as well as fresh produce quality at stores were generally stable at the 2 time points.

CONCLUSIONS AND IMPLICATIONS

This study suggests that a single observation may be sufficient to accurately characterize within-season food availability, food prices, and fresh produce quality.

Are uranium-contaminated soil and irrigation water a risk for human vegetables consumers? A study case with Solanum tuberosum L., Phaseolus vulgaris L. and Lactuca sativa L

The knowledge of uranium concentration, in the products entering the human diet is of extreme importance because of their chemical hazard to health. Controlled field experiments with potatoes, beans and lettuce (Solanum tuberosum L., Phaseolus vulgaris L. and Lactuca sativa L.) were carried out in a contaminated soil used by local farmers located near a closed Portuguese uranium mine (Cunha Baixa, Mangualde). The soil with high average uranium levels (64-252 mg/kg) was divided in two plots, and irrigated with non-contaminated and uranium-contaminated water (<20 and >900 microg/L). Uranium maximum average concentration in the edible vegetables parts (mg/kg fresh weight) ranged in the following order: lettuce (234 microg/kg) > green bean (30 microg/kg) > potatoes without peel (4 microg/kg). Although uranium in soil, irrigation water and vegetables was high, the assessment of the health risk based on hazard quotient indicates that consumption of these vegetables does not represent potential adverse (no carcinogenic) effects for a local inhabitant during lifetime.

Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on stored iceberg lettuce by aqueous chlorine dioxide treatment

Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in iceberg lettuce by aqueous chlorine dioxide (ClO(2)) treatment was evaluated. Iceberg lettuce samples were inoculated with approximately 7 log CFU/g of E. coli O157:H7, S. typhimurium, and L. monocytogenes. Iceberg lettuce samples were then treated with 0, 5, 10, or 50 ppm ClO(2) solution and stored at 4 degrees C. Aqueous ClO(2) treatment significantly decreased the populations of pathogenic bacteria on shredded lettuce (P < 0.05). In particular, 50 ppm ClO(2) treatment reduced E. coli O157:H7, S. typhimurium, and L. monocytogenes by 1.44, 1.95, and 1.20 log CFU/g, respectively. The D(10)-values of E. coli O157:H7, S. typhimurium, and L. monocytogenes in shredded lettuce were 11, 26, and 42 ppm, respectively. The effect of aqueous ClO(2) treatment on the growth of pathogenic bacteria during storage was evaluated, and a decrease in the population size of these pathogenic bacteria was observed. Additionally, aqueous ClO(2) treatment did not affect the color of lettuce during storage. These results suggest that aqueous ClO(2) treatment can be used to improve the microbial safety of shredded lettuce during storage.

The oral bioavailability of nitrate from nitrate-rich vegetables in humans

High dietary nitrate intake may pose a risk to human health. Since up to 80-85% of dietary nitrate intake comes from vegetables, the aim of this study was to determine the absolute bioavailability of nitrate from three nitrate-rich vegetables. In an open, four-way cross-over, single dose study, 12 human subjects underwent the following treatments: (1) intravenous infusion of 500mg sodium nitrate, (2) oral administration of 300g cooked spinach, (3) oral administration of 300g raw lettuce, and (4) oral administration of 300g cooked beetroot. The wash-out period between treatments was at least 6 days. Plasma samples were analysed to assess the nitrate and nitrite concentrations, and pharmacokinetic parameters were calculated. The bioavailability of nitrate was 98+/-12% from cooked spinach, 114+/-14% from raw lettuce and 106+/-15% from cooked beetroot. There was no significant increase in plasma nitrite concentrations. This study shows that nitrate from vegetables, whether cooked or uncooked, is absorbed very effectively, resulting in an absolute nitrate bioavailability of around 100%. Thus, reducing the amount of nitrate in vegetables can be an effective measure to lower the systemic nitrate exposure of the general population. However, other aspects, such as the costs to produce vegetables with a low nitrate content and the possible beneficial effects of nitrate in vegetables, need to be considered when evaluating the usefulness of such a measure.

Wastewater irrigation of salad crops: further evidence for the evaluation of the WHO guidelines

This paper presents the results of an experiment on salad crop irrigation with waste stabilisation pond effluents, conducted in Southeast Brazil. Over about 18 months several trials were carried out using different effluent qualities to irrigate lettuce, kale, arugula, spinach, and green pepper. Equations for predicting the bacterial quality of irrigated crops (E.coli per gram) based on the irrigation water quality (E.coli per 100 mL) were derived for low and high growing crops. The quantitative microbial risk analysis (QMRA) technique, using pathogen-ingestion scenarios based on these field data and on official statistics of vegetables consumption in Brazil, was used to estimate infection risks arising from the consumption of wastewater irrigated crops. It is inferred that irrigation with effluents complying with the WHO guidelines for unrestricted irrigation should result in salad crops acceptable for consumption.

Tools to Maintain Postharvest Fruit and Vegetable Quality through the Inhibition of Ethylene Action: A Review

Ethylene is a plant hormone controlling a wide range of physiological processes in plants. During postharvest storage of fruit and vegetables ethylene can induce negative effects including senescence, over-ripening, accelerated quality loss, increased fruit pathogen susceptibility, and physiological disorders, among others. Apart from the endogenous ethylene production by plant tissues, external sources of ethylene (e.g. engine exhausts, pollutants, plant, and fungi metabolism) occur along the food chain, in packages, storage chambers, during transportation, and in domestic refrigerators. Thus, it is a great goal in postharvest to avoid ethylene action. This review focuses on tools which may be used to inhibit ethylene biosynthesis/action or to remove ethylene surrounding commodities in order to avoid its detrimental effects on fruit and vegetable quality. As inhibitors of ethylene biosynthesis and action, good results have been found with polyamines and 1-methylcyclopropene (1-MCP) in terms of maintenance of fruit and vegetable quality and extension of postharvest shelf-life. As ethylene scavengers, the best results can be achieved by adsorbers combined with catalysts, either chemical or biological (biofilters).

[Application of near infrared spectroscopy technique to nondestructive measurement of vegetable quality]

Nondestructive detection techniques of vegetable include electrical properties, optical reflectance and transmission, sonic vibration, nuclear magnetic resonance (NMR), machine vision, aromatic volatile emission, vibration characteristics and others. The most widely employed and successful technique is to use its optical property. Near infrared spectroscopy technique is extremely fast, highly efficient, cheap to implement, of good recurrence and no sample preparation, and is a rapid and non-destructive modern measuring technique that has been widely used in many fields. In the present paper, the application of near infrared spectroscopy technique to nondestructive measurement of vegetable quality was briefly introduced. Some considerable aspects existing in the application were also discussed, and it is pointed out that because of vegetable's diversity and rot-proneness, automation analysis machine should be developed to improve the speed of quality detection, and cooperating with several other nondestructive techniques, such as NMR and machine vision, is the research trend.

A field study of the microbiological quality of fresh produce of domestic and Mexican origin

Produce is responsible for an increasingly larger proportion of foodborne disease outbreaks. In particular, the globalization of the food supply may introduce new food safety risks and allow widespread distribution of contaminated food, particularly produce. The objectives of this study were to: (i) compare the overall quality of domestic and Mexican produce throughout the packing process; (ii) examine changes in microbiological quality of both domestic and Mexican produce at each stage of production and processing; and (iii) evaluate the prevalence of select pathogens on fresh produce, including leafy green, herbs, melons, and vegetables. Furthermore, we also sought to characterize the antibiotic resistance profiles of Enterococcus faecium and Enterococcus faecalis strains isolated from fresh produce. A total of 466 produce and matching environmental swab samples was collected from various locations in packing sheds in the southern US from November 2002 through December 2003. These samples were assayed by enumerative tests for total aerobic bacteria (APC), total coliforms, total Enterococcus, and E. coli. Produce samples were also analyzed for the presence of Salmonella, Listeria monocytogenes, Shigella, and E. coli O157:H7. A total of 112 E. faecium and E. faecalis isolates were further screened for antibiotic resistance using a panel of seventeen antibiotics. Overall, the microbiological quality of fresh produce ranged from 4.0 to 7.9 log(10) CFU/g (APC); less than 1.0 log(10) to 4.5 log(10) CFU/g (coliforms); less than 1.0 log(10) to 4.0 log(10) CFU/g (E. coli); and less than 1.0 log(10) to 5.4 log(10) CFU/g (Enterococcus). No Salmonella, Shigella, or E. coli O157:H7 were detected from the 466 25-g produce samples tested. However, three domestic cabbage samples were found to be positive for L. monocytogenes. Of the Enterococcus isolates, E. faecium had a higher degree of resistance to antibiotics in general, while Enterococcus spp. isolated from Mexican produce had a higher degree of antibiotic resistance when compared to strains isolated from produce samples of domestic origin. Despite increased attention to the role of imported produce in foodborne disease, this study does not support the assumption that domestic produce is of higher microbial quality than Mexican produce.

The FDA: fresh leafy greens grown in the United States are safe

Every year, there are many thousands of pounds of fresh leafy greens, such as lettuce and spinach, grown in the United States and eaten by the public with no consequent illness. Outbreaks, however, such as the recent Escherichia coli (E. coli) O157:H7 outbreak linked to raw spinach, do occur, and there is a need to do everything possible to minimize the likelihood of further outbreaks and to prevent serious illness. The Food and Drug Administration has taken a number of actions in recent years, in partnership with other government agencies, to improve the safety of fresh leafy greens and is working on additional steps. From farm to table, everyone, including growers, processors, distributors, retailers and consumers, and government, has a responsibility to ensure food safety.

The PIP training programme: building of ACP experts capacities in crop protection and food safety to support local companies to comply with EU regulations on pesticides residues

Regulatory requirements, and in particular phytosanitary quality standards change rapidly. As ACP producers/exporters race to become more competitive, to keep their market share and to satisfay their customers' commercial demands (e.g. EUREP-GAP certification), the need for competent staff who are aware of the company's quality objectives and trained to follow instructions is crucial. Mastering sanitary quality is only possible if matched with a programme to build the skills of companies' human resources. The Pesticide Initiative Programme (PIP), mindful of the importance of making operators autonomous and of training them to monitor EU food safety regulations and technology on their own, has successfully developed a training programme while building a quality network of local/ACP service providers. By building the capacities of ACP experts and then securing their services as trainers, PIP also guarantees companies' access to expertise and the sustainability of their efforts to comply with new EU regulations. The training strategy developed by PIP rests on two pilars: instructor training and collective training. Instructor training consists in reinforcing the technical knowledge of local experts (agronomists, hygienists, etc.) by providing them with active teaching methods. Once the ACP experts have gained enough technical knowledge of the key areas of crop protection--mainly pesticides management--and food safety, and have demonstrated their capacity to train the technical staff of local companies, the PIP has carried out a collective training programme in 2004, 2005 and 2006. To date, more than 130 consultants covering about 15 ACP countries have received instructor training, and more than 700 people have participated in collective and in-company training sessions.

A field study of the microbiological quality of fresh produce

The Centers for Disease Control and Prevention has reported that foodborne disease outbreaks associated with fruits and vegetables increased during the past decade. This study was conducted to characterize the routes of microbial contamination in produce and to identify areas of potential contamination from production through postharvest handling. We report here the levels of bacterial indicator organisms and the prevalence of selected pathogens in produce samples collected from the southern United States. A total of 398 produce samples (leafy greens, herbs, and cantaloupe) were collected through production and the packing shed and assayed by enumerative tests for total aerobic bacteria, total coliforms, total Enterococcus, and Escherichia coli. These samples also were analyzed for Salmonella, Listeria monocytogenes, and E. coli O157:H7. Microbiological methods were based on methods recommended by the U.S. Food and Drug Administration. For all leafy greens and herbs, geometric mean indicator levels ranged from 4.5 to 6.2 log CFU/g (aerobic plate count); less than 1 to 4.3 log CFU/g (coliforms and Enterococcus); and less than 1 to 1.5 log CFU/g (E. coli). In many cases, indicator levels remained relatively constant throughout the packing shed, particularly for mustard greens. However, for cilantro and parsley, total coliform levels increased during the packing process. For cantaloupe, microbial levels significantly increased from field through packing, with ranges of 6.4 to 7.0 log CFU/g (aerobic plate count); 2.1 to 4.3 log CFU/g (coliforms); 3.5 to 5.2 log CFU/g (Enterococcus); and less than 1 to 2.5 log CFU/g (E. coli). The prevalence of pathogens for all samples was 0, 0, and 0.7% (3 of 398) for L. monocytogenes, E. coli O157:H7, and Salmonella, respectively. This study demonstrates that each step from production to consumption may affect the microbial load of produce and reinforces government recommendations for ensuring a high-quality product.

Pressurised solvent extraction for organotin speciation in vegetable matrices

Because organotin compounds (OTC) are widely used in many fields of activity, they have become an ubiquitous environmental presence. The presence of organotins in the environment impacts upon food safety, making it important to monitor the levels of organotin pesticides in fruits and vegetables. Nevertheless, only a few studies have been published on organotin speciation in plants. The objective of the present study was to evaluate and optimise a specific procedure based on pressurised solvent extraction (PSE) that is suitable for monitoring organotin content in vegetables. In ASE, solvents are used at elevated temperatures and pressures to increase the rate and efficiency of the extraction process. The results from this procedure were compared to those from the technique usually employed, solid/liquid extraction (SLE) performed in an acidic solvent by mechanical shaking. Three extracting solutions were tested-methanol, ethyl acetate and a mixture of methanol and ethyl acetate-and the mixture was found to give the most quantitative results while preserving the speciation. French bean and lettuce leaves as well as potato tubers were used as the plant materials. These vegetables were considered because they are the vegetables consumed in the most quantities in Europe. The study focuses on trisubstituted OTCs, which are the most toxic tin species. The samples were spiked with four trisubstituted organotins: tributyltin (TBT), triphenyltin (TPhT), tricyclohexyltin (TcHexT) and trioctyltin (TOcT). The influence of the pressure and the temperature of the PSE on the quantitativity of the process and on species preservation was evaluated using the experimental design methodology. The optimised PSE allowed detection limits down to 1-2 ng (Sn) g(-1) to be reached. These are higher than those obtained by SLE (0.1-1 ng (Sn) g(-1)). Although the repeatability is similar for both PSE and SLE (2-12% for triorganotin compounds), this appears to be highly time-dependent in the case of SLE. Comparison with SLE confirms that PSE is an interesting tool for vegetable analysis considering the satisfactory OTC preservation and repeatability obtained for a relatively short extraction duration (only 15 min against 2-12 h for SLE).

Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce

Gaseous chlorine dioxide (ClO2) was evaluated for effectiveness in killing Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on fresh-cut lettuce, cabbage, and carrot and Salmonella, yeasts, and molds on apples, peaches. tomatoes, and onions. Inoculum (100 microl, ca. 6.8 log CFU) containing five serotypes of Salmonella enterica, five strains of E. coli O157:H7, or five strains of L. monocytogenes was deposited on the skin and cut surfaces of fresh-cut vegetables, dried for 30 min at 22 degrees C, held for 20 h at 4 degrees C, and then incubated for 30 min at 22 degrees C before treatment. The skin surfaces of apples, peaches, tomatoes, and onions were inoculated with 100 microl of a cell suspension (ca. 8.0 log CFU) containing five serotypes of Salmonella, and inoculated produce was allowed to dry for 20 to 22 h at 22 degrees C before treatment. Treatment with ClO2 at 4.1 mg/liter significantly (alpha = 0.05) reduced the population of foodborne pathogens on all produce. Reductions resulting from this treatment were 3.13 to 4.42 log CFU/g for fresh-cut cabbage, 5.15 to 5.88 log CFU/g for fresh-cut carrots, 1.53 to 1.58 log CFU/g for fresh-cut lettuce, 4.21 log CFU per apple, 4.33 log CFU per tomato, 1.94 log CFU per onion, and 3.23 log CFU per peach. The highest reductions in yeast and mold populations resulting from the same treatment were 1.68 log CFU per apple and 2.65 log CFU per peach. Populations of yeasts and molds on tomatoes and onions were not significantly reduced by treatment with 4.1 mg/liter ClO2. Substantial reductions in populations of pathogens on apples, tomatoes, and onions but not peaches or fresh-cut cabbage, carrot, and lettuce were achieved by treatment with gaseous ClO2 without markedly adverse effects on sensory qualities.

Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh vegetables at refrigeration temperature

Ionizing radiation can be effective in controlling the growth of food spoilage and foodborne pathogenic bacteria. This study reports on an investigation of the effectiveness of irradiation treatment to eliminate Listeria monocytogenes on laboratory-inoculated broccoli, cabbage, tomatoes, and mung bean sprouts. Irradiation of broccoli and mung bean sprouts at 1.0 kGy resulted in reductions of approximately 4.88 and 4.57 log CFU/g, respectively, of a five-strain cocktail of L. monocytogenes. Reductions of approximately 5.25 and 4.14 log CFU/g were found with cabbage and tomato, respectively, at a similar dose. The appearance, color, texture, taste, and overall acceptability did not undergo significant changes after 7 days of postirradiation storage at 4 degrees C, in comparison with control samples. Therefore, low-dose ionizing radiation treatment could be an effective method for eliminating L. monocytogenes on fresh and fresh-cut produce.

Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects

Throughout the last decade, high pressure technology has been shown to offer great potential to the food processing and preservation industry in delivering safe and high quality products. Implementation of this new technology will be largely facilitated when a scientific basis to assess quantitatively the impact of high pressure processes on food safety and quality becomes available. Besides, quantitative data on the effects of pressure and temperature on safety and quality aspects of foods are indispensable for design and evaluation of optimal high pressure processes, i.e., processes resulting in maximal quality retention within the constraints of the required reduction of microbial load and enzyme activity. Indeed it has to be stressed that new technologies should deliver, apart from the promised quality improvement, an equivalent or preferably enhanced level of safety. The present paper will give an overview from a quantitative point of view of the combined effects of pressure and temperature on enzymes related to quality of fruits and vegetables. Complete kinetic characterization of the inactivation of the individual enzymes will be discussed, as well as the use of integrated kinetic information in process engineering.

Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution

Aeromonas is an opportunistic pathogen, which, although in low numbers, may be present on minimally processed vegetables. Although the intrinsic and extrinsic factors of minimally processed prepacked vegetable mixes are not inhibitory to the growth of Aeromonas species, multiplication to high numbers during processing and storage of naturally contaminated grated carrots, mixed lettuce, and chopped bell peppers was not observed. Aeromonas was shown to be resistant towards chlorination of water, but was susceptible to 1% and 2% lactic acid and 0.5% and 1.0% thyme essential oil treatment, although the latter provoked adverse sensory properties when applied for decontamination of chopped bell peppers. Integration of a decontamination step with 2% lactic acid in the processing line of grated carrots was shown to have the potential to control the overall microbial quality of the grated carrots and was particularly effective towards Aeromonas.

Identification of factors affecting purchasing and preparation of fruit and vegetables by stage of change for low-income African American mothers using the think-aloud method

The objective of this study was to identify factors affecting the purchase and preparation of fruits and vegetables according to stage of change for low-income African American women with young children. The think-aloud method was used to collect verbalization data in grocery stores as women shopped (N=70) and in their homes during meal preparation (N=68). Audiotaped verbalizations were transcribed verbatim before encoding. Content analysis procedures were used to identify common themes by stage of change. Factors affecting decision making that varied by stage of change were preferences and specific needs (eg, for meals, for family members). Preferences regarding variety, quantity, color, and liking were more often expressed by women in later stages. Women in the later stages also often used meal-planning skills to include fruits and vegetables in meals. Interventions could be tailored according to selected factors regarding purchase and preparation of fruits and vegetables by stage of change to contribute to greater changes in intake.

Microbiological quality of open ready-to-eat salad vegetables: effectiveness of food hygiene training of management

During September and October 2001, a microbiological study of open, ready-to-eat, prepared salad vegetables from catering or retail premises was undertaken to determine their microbiological quality. The study focused on those salad vegetables that were unwrapped and handled either by staff or customers in the premises where the sample was taken. Examination of salad vegetables from food service areas and customer self-service bars revealed that most (97%; 2,862 of 2,950) were of satisfactory or acceptable microbiological quality, 3% (87) were of unsatisfactory microbiological quality because of Escherichia coli levels in the range of 10(2) to 10(5) colony-forming units per gram. One (<1%) sample was of unacceptable microbiological quality because of the presence of Listeria monocytogenes at 840 colony-forming units per gram. The pathogens E. coli O157, Campylobacter spp., and salmonellas were not detected in any of the samples examined. The display area for most food service and preparation areas (95%) and self-service salad bars (98%) that were visited was judged to be visibly clean by the sampling officer. Most self-service bars (87%) were regularly supervised or inspected by staff during opening hours, and designated serving utensils were used in most salad bars (92%) but in only a minority of food service areas (35%). A hazard analysis system was in place in most (80%) premises, and in 61%, it was documented. Most (90%) managers had received food hygiene training. A direct relationship was shown between increased confidence in the food business management and the presence of food safety procedures and the training of management in food hygiene.

Ionizing radiation sensitivity of Listeria monocytogenes ATCC 49594 and Listeria innocua ATCC 51742 inoculated on endive (Cichorium endiva)

Ionizing radiation inactivates the pathogenic bacteria that can contaminate leafy green vegetables. Leaf pieces and leaf homogenate of endive (Cichorium endiva) were inoculated with the pathogen Listeria monocytogenes (ATCC 49594) or Listeria innocua (ATCC 51742), a nonpathogenic surrogate bacterium. The radiation sensitivity of the two strains was similar, although L. innocua was more sensitive to the type of suspending leaf preparation. During refrigerated storage after irradiation, the population of L. monocytogenes on inoculated endive was briefly suppressed by 0.42 kilogray (kGy), a dose calibrated to achieve a 99% reduction. However, the pathogen regrew after 5 days until it exceeded the bacterial levels on the control after 19 days in storage. Treatment with 0.84 kGy, equivalent to a 99.99% reduction, suppressed L. monocytogenes throughout refrigerated storage. Doses up to 1.0 kGy had no significant effect on the color of endive leaf material, regardless of whether taken from the leaf edge or the leaf midrib. The texture of leaf edge material was unaffected by doses up to 1.0 kGy, whereas the maximum dose tolerated by leaf midrib material was 0.8 kGy. These results show that endive leaves may be treated with doses sufficient to achieve at least a 99.99% reduction of L. monocytogenes with little or no impact on the product's texture or color.

Growing vegetables in developing countries for local urban populations and export markets: problems confronting small-scale producers

Vegetables attract high applications of pesticides, and farmers in developing countries use many acutely toxic insecticides to control pests on these crops. With the liberalisation of agricultural markets in developing countries, the number of small-scale farmers growing vegetables for both domestic and export markets is increasing. Demand for supplies of year-round and exotic fruit and vegetables has grown in industrialised countries, but with rising quality standards and traceability requirements it is difficult for small-scale farmers to benefit from this lucrative non-traditional agricultural export trade. The demand is high for vegetables in the expanding cities in developing countries, and farmers in peri-urban areas, or rural areas with good access to the cities, are in a position to find a growing market for their produce. Poor storage facilities will often mean that farmers are forced to sell at peak times when prices are low. Farmers rarely have access to training in pesticide use, and have only limited or no access to advice on the complicated management of pesticides. The Food and Agriculture Organisation of the UN is concerned about high levels of poor quality and adulterated pesticides on sale in developing countries. Surveys repeatedly show that without training, farmers are unable to make good crop decisions: recognition of pests and their predators is generally low, leading to decisions to spray to kill any insect; knowledge of product selection, application rates and timing is poor; different products are often combined in the belief that the effect will be greater; re-entry periods after spraying and essential harvest intervals are not known; and without knowledge of alternatives, farmers will often assume that the only solution to pest problems is to spray more frequently. From a consumer's point of view, few developing countries are able to monitor pesticide residues, particularly for produce grown for home consumption: most countries do not have laboratories for even simple residue testing. Changes in European Maximum Residue Limits means that export crops will be rejected if they contain residues at the Limit of Detection of pesticides not registered in Europe. Season-long field level training in Integrated Pest Management can help farmers to become better decision-makers, and to greatly reduce pesticide use while reducing risks to their own health and environment, producing safer products for consumers, maintaining yields, and increasing incomes.

Changes in beta-carotene and ascorbic acid content of fresh amaranth and fenugreek leaves during storage by low cost technique

Leafy vegetables are highly perishable and their shelf life depends on duration and conditions of storage. A low cost storage structure was used to extend the shelf life of amaranth and fenugreek and their quality was evaluated on the basis of retention of beta-carotene, ascorbic acid and chlorophyll during storage. Losses of beta-carotene ranged from 46.5 to 85.0% for amaranth and 24.0 to 73.0% for fenugreek depending on duration and conditions of storage. Similarly ascorbic acid retention varied from 9-32% for amaranth and 23-80% for fenugreek. Results showed that the degradation of quality parameters was faster at ambient conditions and packaging of leaves in low density polyethylene bags was beneficial in improving shelf life and nutritive value. Low cost storage structure was similar to low temperature storage for retention of beta-carotene, ascorbic acid, chlorophyll content and enhancement of shelf life.

Effect of superatmospheric oxygen packaging on sensorial quality, spoilage, and Listeria monocytogenes and Aeromonas caviae growth in fresh processed mixed salads

Atmospheres with O2 levels higher than 70 kPa have recently been suggested as an innovation to modified atmosphere packaging (MAP) for fresh processed vegetables to maintain sensory quality and safety. In the present work, mixed vegetable salad collected from a commercial processing plant and stored with the MAP technique was studied. Two gas mixtures were actively generated by using an initial O2 concentration of 95 kPa and combined with two plastic films. The low-barrier film permeability for O2 was 1,629 mlO2/m2 x 24 h x atm with 30 microm of thickness (Hyplast, Hoogstraten, Belgium) and the O2 permeability of the high-barrier film was 2 mlO2/m2 x 24h x atm with 150 microm of thickness (Euralpack, Wommelgen, Belgium) at 23 degrees C. As control, active conventional MAP with application of 3 to 5 kPa of O2 and 6 to 8 kPa of CO2 was used. Packaged salads were stored up to 8 days at 4 degrees C and at temperatures simulating chilled distribution chain conditions. Microbial safety and sensory quality, as well as the survival of inoculated Listeria monocytogenes and Aeromonas caviae, were monitored. The effect of superatmospheric O2 on the growth of aerobic microflora was variable. Under superatmospheric conditions, lactic acid bacteria and members of Enterobacteriaceae were inhibited. Nevertheless, growth of yeast and A. caviae seem to be stimulated by superatmospheric O2, whereas growth of psychrotrophic bacteria and L monocytogenes was not affected. The overall visual appearance (mainly color) of the mixed vegetable salads was better maintained and the shelf life prolonged when packaged under O2 concentrations greater than 50 kPa.

Irradiation temperature influences product quality factors of frozen vegetables and radiation sensitivity of inoculated Listeria monocytogenes

Four frozen vegetables (broccoli, corn, lima beans, and peas) were gamma irradiated at subfreezing temperatures ranging from -5 to -20 degrees C to determine (i) the radiation sensitivity of an inoculated outbreak strain of Listeria monocytogenes (ATCC 49594), (ii) the effect of changing irradiation conditions (i.e., temperature) on that sensitivity, and (iii) the effect of the recommended radiation dose on the texture and color of irradiated frozen vegetables. The amounts of radiation necessary to reduce the bacterial population by 90% (D10-values) for L. monocytogenes differed significantly among vegetables at each irradiation temperature. D10 increased significantly with decreasing temperature for all vegetables, with each vegetable showing a different response pattern. At an irradiation temperature of -5 degrees C, D10 ranged from 0.505 kGy for broccoli to 0.613 kGy for corn. At -20 degrees C, D10 ranged from 0.767 kGy for lima beans to 0.916 kGy for peas. At -20 degrees C, radiation doses sufficient to achieve a 5-log10 kill (3.9 to 4.6 kGy) caused significant softening of peas and broccoli stems but not of corn or lima beans. Lower doses of comparable antimicrobial efficacy delivered at -5 degrees C (2.5 to 3.1 kGy) did not cause significant changes in texture in any vegetable. Color varied significantly among the dose-temperature combinations only for broccoli florets; this variation did not demonstrate a clear pattern of quality changes in response to irradiation.

Bacteriological analysis of fresh produce in Norway

A total of 890 samples of fresh produce obtained from Norwegian markets were examined in order to assess the bacteriological quality of the products and their potential public health risk. The samples comprised lettuce, pre-cut salads, growing herbs, parsley and dill, mushrooms and strawberries. The samples were analysed for the presence of thermotolerant coliform bacteria (TCB), Escherichia coli O157, Salmonella spp., Listeria monocytogenes, Staphylococcus spp., and Yersinia enterocolitica. Neither Salmonella spp. nor E. coli O157 were isolated. For all product groups included, TCB were isolated from a small proportion of samples. Three samples harboured L. monocytogenes; one of the isolates belonging to serogroup 1 (champignons) and two of the isolates belonging to serogroup 4 (Chinese leaves and strawberries). Staphylococci were isolated from a relatively large proportion of the samples of strawberries and mushrooms. However, only four isolates were identified as S. aureus (non-toxinogenic). By the use of PCR, the presence of Y. enterocolitica was indicated in a few of the samples of lettuce, whilst no positive samples were found using a culturing method. The study shows that the occurrence of pathogenic bacteria and TCB in the products analysed was quite low. Nevertheless, the results indicate that the type of products analysed may contain pathogenic bacteria and thereby represent a risk to the consumers in regard to food-borne diseases.