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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Environmental Microbial & Food Safety Laboratory » Research » Publications at this Location » Publication #330886
Research Project: Characterization and Mitigation of Bacterial Pathogens in the Fresh Produce Production and Processing Continuum

Location: Environmental Microbial & Food Safety Laboratory

Title: Microbiological quality of fresh nopal juice

Author
item HERNANDEZ-ANGUIANO, ANA - The Graduate College
item SALGADO, PATRICIA - The Graduate College
item ESLAVA-CAMPOS, CARLOS - Autonomous National University Of Mexico
item HERNANDEZ, MAETO - Autonomous National University Of Mexico
item Patel, Jitu

Submitted to: Microorganisms
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/1/2016
Publication Date: 12/10/2016
Publication URL: https://handle.nal.usda.gov/10113/6943422
Citation: Hernandez-Anguiano, A.M., Salgado, P.L., Eslava-Campos, C.A., Hernandez, M.V., Patel, J.R. 2016. Microbiological quality of fresh nopal juice. Microorganisms. 4(46):1-11.

Interpretive Summary: Outbreaks of foodborne illnesses associated with consumption of fresh vegetables have increased in last decade. Nopal cactus is widely consumed raw as fresh juice in Mexico for its nutritional and purported health benefits. The microbiological quality of such juice sold at street vendors could be questionable when poor quality of water is used for juice preparation and poor hygienic practices are followed. Microbial quality of commercially available fresh nopal juices (n=162) prepared at two vendor stands was evaluated. All samples contained total coliforms and 91% were positive for Escherichia coli. Further, Citrobacter youngae was found in 20% of the samples, C. freundii and Proteus mirabilis in 3%, and Salmonella Javiana in 1%. The presence of these microorganisms, especially Salmonella, in nopal juice is unacceptable due to their potential risks. The information generated in this study is relevant to and beneficial for improving microbial quality of water used in juice preparation, good sanitation practices, and potential interventions during farm-to-fork continuum to minimize pathogen contamination.

Technical Abstract: Microbial quality of commercially available fresh juices (n=162) made with nopal cactus in Texcoco, State of Mexico, was evaluated during the summer and spring season. All samples contained total coliforms and 91% were positive for Escherichia coli. Although total coliforms and E. coli were detected throughout the study, their populations were significantly lower (P <0.05) in winter and spring, respectively. Citrobacter youngae was found in 20% of the samples, an unidentified species of Citrobacter in 10%, C. freundii and Proteus mirabilis in 3%, and Salmonella Javiana in 1%. The presence of these microorganisms, especially Salmonella, in the nopal juices is unacceptable due to its health significance. The information generated in this study is relevant for human health risk assessment associated with the consumption of unpasteurized nopal juices and potential interventions to minimize pathogen contamination.