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Review Jul 2026

MICROBIOLOGICAL ANALYSIS OF READY-TO-EAT FRESH RAW VEGETABLES

-Fresh raw veggies that are ready to eat (RTE) are consumed in large quantities because of their high nutritional content and health advantages, but they also carry the danger of harbouring foodborne infections. Microbial contamination of these items is a result of complicated farm-to-fork supply chains, the lack of a cooking phase, and rising demand for minimally processed foods. The presence, origins and public health importance of pathogenic and indicator bacteria are the main topics of this review, which offers a thorough assessment of the microbiological quality of RTE fresh raw vegetables. Salmonella spp., Listeria monocytogenes, Shigella spp., Campylobacter spp., Escherichia coli (particularly E. coli O157:H7), and spoilage organisms such moulds and yeasts are among the frequently reported pathogens. The evaluation also looks at post-harvest handling, processing, transportation, storage conditions, irrigation water quality, and agricultural methods as they all affect microbial contamination. There is discussion of current microbiological assessment methods, such as fast molecular approaches and traditional culture-based techniques. Appropriate manufacturing processes, sanitary interventions, and appropriate agriculture practices are examples of control methods whose efficacy is assessed. In order to guarantee the microbiological safety of RTE fresh raw vegetables and to reduce related public health hazards, this review emphasises the necessity of strict monitoring, enhanced hygiene procedures, and regulatory frameworks.

Kishori S. Tarfe · 0 citations
Open access Jul 2026

Assessment of Cooked Ready-To-Eat Fermented Cassava Product Marketed in Enugu State, Nigeria: Microbial Quality, Aflatoxin Occurrence, and Cyanide Levels

Cooked ready-to-eat fermented cassava products (akpu/fufu) are widely consumed in Nigeria because they are affordable and constitute an important source of dietary energy. However, contamination during processing, storage, transportation, and marketing may compromise their microbiological and chemical safety. This study assessed the microbial quality, aflatoxin occurrence, and cyanide levels of cooked ready-to-eat fermented cassava marketed in Enugu State, Nigeria. Samples were collected from Mayor Local Market, Enugu State, and analyzed using standard microbiological and chemical methods. The total aerobic mesophilic bacterial count was determined using standard culture techniques, while isolates were characterized by colony morphology, Gram staining, biochemical tests, and lactophenol cotton blue staining. The isolates were further identified by 16S rRNA and internal transcribed spacer (ITS) gene sequencing. Cyanide concentration was determined using the alkaline picrate spectrophotometric method, while aflatoxins were analyzed by affinity chromatography and high-performance liquid chromatography (HPLC). Molecular characterization identified the isolates as Lactiplantibacillus plantarum and Candida tropicalis. Hydrogen cyanide was detected in all the assayed samples, with the highest concentration observed in Sample A (56.12 mg/kg), followed by Sample D (56.08 mg/kg), Sample B (52.43 mg/kg), and Sample E (52.38 mg/kg), while the lowest concentration was recorded in Sample C (52.32 mg/kg). Aflatoxins B1, B2, G1, and G2 were detected at low concentrations, whereas aflatoxins M1 and M2 were not detected in any of the samples assessed. The total quantified aflatoxin concentrations were 4.35785 × 10⁻² µg/kg, 4.31180 × 10⁻² µg/kg, 4.40200 × 10⁻² µg/kg, 4.33810 × 10⁻² µg/kg, and 4.37010 × 10⁻² µg/kg for Samples A, B, C, D, and E, respectively. The total aerobic mesophilic bacterial count, aflatoxin concentrations, and cyanide levels did not differ significantly among the assessed cooked ready-to-eat fermented cassava samples (p > 0.05). The low level of aflatoxin contamination and the high cyanide levels present a potential public health concern. Therefore, improved processing practices, adequate fermentation, and proper heat treatment are recommended to reduce cyanide content and enhance the safety of ready-to-eat fermented cassava products.

U. Nwachukwu, Ijeoma Chinenye Chioke, Oluchi Sandra Okolie · 0 citations
Open access Jan 2026

Listeria monocytogenes in Traditional Ready‐to‐Eat Dry Meat Products From Zagreb, Croatia: Occurrence and Genotyping

Contamination of ready‐to‐eat (RTE) foods with Listeria monocytogenes represents a significant public health concern, particularly due to the limited data available on its prevalence in traditional Croatian RTE products. This study is aimed at determining the prevalence of L. monocytogenes in traditional dried RTE meat products sampled from local markets in Zagreb, characterizing the genomic features of the isolated strains, and assessing their potential public health implications. A total of 50 RTE meat products, including Slavonian sausage, dry meat products, and garlic sausage, were collected and analyzed using standard cultural methods, followed by biochemical confirmation and serogroup identification with multiplex PCR. Whole‐genome sequencing (WGS) was employed to determine clonal complexes (CCs), sequence types (STs), and the presence of virulence‐associated genes. L. monocytogenes was detected in 22% (11/50) of the analyzed samples, of which 63.63% (7/11) were isolated from Slavonian sausage. Among the confirmed isolates, Serogroup IIa was the most prevalent (54.54%). WGS analysis revealed the presence of seven distinct CCs, of which CC9 (n = 3), CC37 (n = 2) and CC121 (n = 2) were the most common. One of the strains was identified as CC1, which is considered hypervirulent. Single‐nucleotide polymorphism (SNP) analysis demonstrated that two strains identified as CC121 and two strains identified as CC9 were highly related (seven SNP differences in each). Overall, these findings provide new insights into the presence of L. monocytogenes in traditional RTE meat products in Zagreb and highlight a potential health risk for consumers.

Dora Tomašković, Lucija Hlebić, Lovran Peinović et al. · 0 citations
Open access Jul 2026

EVALUATION OF MICROBIOLOGICAL SAFETY, QUALITY, AND ORGANOLEPTIC PROPERTIES OF BROILER CHICKEN MEAT WITH INCLUSION OF GRAPE SEED MEAL IN THE DIET

The study aimed to evaluate the microbiological safety, quality, and organoleptic properties of broiler chicken meat when grape seed meal was included in the diet. The research was conducted on two groups of broilers: a control group fed a standard balanced diet, and an experimental group whose diet was supplemented with grape seed meal as a source of natural polyphenolic compounds and antioxidants. Microbiological analysis of whole carcasses and livers, collected on the day of slaughter after cooling, showed lower microbial counts in the experimental group. The total count of mesophilic aerobic and facultative anaerobic microorganisms in whole carcasses was less than 4×10¹ CFU/g compared to 1.1×10² CFU/g in the control, while in livers, TAMC was 1.1×10³ CFU/g versus 2.1×10⁴ CFU/g, well below established limits. Listeria monocytogenes and pathogenic microorganisms, including Salmonella spp., were not detected in either group. Analysis of toxic elements (lead, arsenic, cadmium, and mercury) revealed values below detection limits, confirming the toxicological safety of the meat. Shelf-life evaluation demonstrated that meat from the experimental group remained acceptable 2 days longer than control meat, with delayed changes in odor and spoilage. Organoleptic assessment of boiled breast and thigh fillets showed slightly higher scores in the experimental group, particularly for aroma, juiciness, tenderness, and overall quality (breast fillets: 9.1 vs. 8.9, thigh fillets: 9.4 vs. 9.2). The results indicate that the inclusion of grape seed meal in broiler diets improves microbiological safety, extends shelf life, and enhances sensory quality without negatively affecting organoleptic characteristics. These findings support the use of grape seed meal as a functional feed additive in poultry production, including products intended for children.

M. Kurmanahynova, S. Abzhanova, G. N. Zhaksylykova et al. · 0 citations
Open access 2025

Bacterial composition and antibiotic resistance in ready-to-eat vegetables sold in some Oyo state markets.

The demand for nutritionally rich, and convenient food products is increasing globally. Fresh produce get contaminated with enteric foodborne pathogens through multiple transmission routes. Fresh, ready-to-eat vegetables were collected at selected markets, namely Bodija, Sango, and Sabo Markets in Oyo state. Five samples each of carrot, lettuce, cabbage, spring onions, and cucumbers were collected from each market. Bacterial isolation was carried out using standard procedures, followed by Antibiotic susceptibility testing and metagenomic analysis to study the microbial communities represented in the vegetables. The highest occurring isolates were Salmonella spp (17 isolates), followed by Serratia spp (15 isolates), and the least isolated was Klebsiella spp. (6 isolates). One hundred percent resistance was recorded against cefixime, cefuroxime, and ceftazidime, however, 95.5% and 94.4% sensitivity, respectively, were recorded against ofloxacin and ciprofloxacin. Microbial communities that were identified in pooled fresh vegetable samples from the three markets in Oyo State showed that Pseudomonas was the highest occurring isolate. Other identified bacteria, in order of abundance, were Janthinobacterium, Flavobacterium, Rheinheimera, Pantoea, Comamonas, Sphingobacterium. This study reinforces the need for improved food safety practices, including proper handling, washing, and processing of vegetables before consumption. 

J. Imohiosen, O. Elutade, A. A. Owoseni · 0 citations
Jul 2026

Unpacking Environment Overrides Meat Type in Shaping the Bacterial Community and Potential Spoilage Organisms of Ready-to-Eat Meats During Refrigerated Storage.

Microbial contamination in ready-to-eat (RTE) meat products poses a significant food safety risk, as evidenced by previous reports of high aerobic plate counts and pathogen prevalence. Understanding the post-unpacking dynamics of bacterial communities is crucial for guiding consumer practices. In this study, 90 RTE meat samples of which the varieties include beef products, chicken products, duck products, pig products, mutton products, and donkey products, were collected to analyze microbial community structure by 16S rRNA amplicon sequencing. These samples were collected on the 7th, 14th and 21st day respectively after unpacking. In all these samples, Proteobacteria and Firmicutes made up more than 98% of total bacteria. Pseudomonas, Staphylococcus, Psychrobacter, Carnobacterium, and Shewanella were the most abundant genera on average in the 90 samples. Microbial communities of samples on day 21 were significantly different (p < 0.05) from those on day 7 and day 14. The patterns of microbial community change over time were similar between the two sampling sites, Shandong and Henan. On day 14 and day 21, the microbial group clusters were significantly different from each other when grouped by unpacking site factor (Permanova index < 0.05). The abundance of potential spoilage and pathogenic bacteria, such as Pseudomonas, Staphylococcus, and Enterobacteriaceae, increased after 14 days of storage. Variety-specific operational taxonomic units showed very low abundance in the microbial community. In conclusion, this study demonstrates that the unpacking environment, rather than the meat species, becomes the dominant factor influencing bacterial community succession after 14 days of storage. This finding highlights the critical importance of minimizing post-unpacking contamination and suggests that the storage time after opening should be strictly controlled, particularly beyond 2 weeks, to mitigate the growth of potential spoilage and pathogenic bacteria.

Shuran Yang, Xiaozhe Qi, Zixin Peng et al. · 0 citations