Thermophilic Campylobacter spp. in salad vegetables in Malaysia

The main aim of this study was to combine the techniques of most probable number (MPN) and polymerase chain reaction (PCR) for quantifying the prevalence and numbers of Campylobacter spp. in ulam, a popular Malaysian salad dish, from a traditional wet market and two modern supermarkets in Selangor,...

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Bibliographic Details
Published in:International journal of food microbiology 2007-06, Vol.117 (1), p.106-111
Main Authors: Chai, Lay Ching, Robin, Tunung, Ragavan, Usha Menon, Gunsalam, Jurin Wolmon, Bakar, Fatimah Abu, Ghazali, Farinazleen Mohamad, Radu, Son, Kumar, Malakar Pradeep
Format: Article
Language:English
Subjects:
bacterial contamination
Biological and medical sciences
Campylobacter
Campylobacter - isolation & purification
Campylobacter coli
Campylobacter fetus
Campylobacter jejuni
Colony Count, Microbial
Consumer Product Safety
Food Contamination - analysis
Food industries
Food Microbiology
food pathogens
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Humans
Malaysia
microbial detection
Polymerase Chain Reaction - methods
Prevalence
raw vegetables
Retail outlets
Salad vegetables
salads
supermarkets
thermophilic bacteria
traditional foods
Vegetables - microbiology
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Summary:The main aim of this study was to combine the techniques of most probable number (MPN) and polymerase chain reaction (PCR) for quantifying the prevalence and numbers of Campylobacter spp. in ulam, a popular Malaysian salad dish, from a traditional wet market and two modern supermarkets in Selangor, Malaysia. A total of 309 samples of raw vegetables which are used in ulam were examined in the study. The prevalences of campylobacters in raw vegetables were, for supermarket I, Campylobacter spp., 51.9%; Campylobacter jejuni, 40.7%; and Campylobacter coli, 35.2%: for supermarket II, Campylobacter spp., 67.7%; C. jejuni, 67.7%; and C. coli, 65.7%: and for the wet market, Campylobacter spp., 29.4%; C. jejuni, 25.5%; and C. coli, 22.6%. In addition Campylobacter fetus was detected in 1.9% of raw vegetables from supermarket I. The maximum numbers of Campylobacter spp. in raw vegetables from supermarkets and the wet market were > 2400 and 460 MPN/g, respectively.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2007.02.014