Producción Científica Profesorado

Presence of some indicator bacteria and diarrheagenic E. coli pathotypes on jalapeno and serrano peppers from popular markets in Pachuca City, Mexico



Gómez Aldapa, Carlos Alberto

2012

Cerna-Cortes, JF; Gomez-Aldapa, CA ; Rangel-Vargas, E ; Torres-Vitela, MDR; Villarruel-Lopez, A; Castro-Rosas, J , Presence of some indicator bacteria and diarrheagenic E. coli pathotypes on jalapeno and serrano peppers from popular markets in Pachuca City, Mexico, FOOD MICROBIOLOGY, Año 2012 Volume: 32 Issue: 2 Pages: 444-447 DOI: 10.1016/j.fm.2012.07.012 ISSN: 0740-0020


Abstract


The chili pepper is a very important crop in Mexico. Diarrheagenic E. coli pathotypes (DEPs) are important foodborne pathogens in different countries including Mexico. No data exists on DEPs presence on fresh jalapeno and serrano pepper and little data have been published on the microbiological quality of these peppers. The frequencies of coliform bacteria (CB), thermotolerant coliforms (TC), E. coil and DEPs were determined for jalapeno and serrano peppers. Of 100 serrano samples, CB, TC, E. coli and DEPs were identified in 100, 90, 58 and 36%, respectively. Of 100 jalapeno samples, CB, TC, E. coli and DEPs were identified in 100, 88, 38 and 14%, respectively. Identified DEPs included enterotoxigenic E. coil (ETEC) and Shiga toxin-producing E. coil (STEC). STEC were isolated from 36% of serrano samples and 14% of jalapeno samples. ETEC were isolated from 12% of serrano samples and 2% of jalapeno samples. Both STEC and ETEC were identified in 14 serrano samples and 2 jalapeno samples. No E. coli 0157:H7 were detected in any STEC-positive samples. jalapeno and serrano peppers could be an important factor contributing to the endemicity of DEPs-caused gastroenteritis in Mexico.



Producto de Investigación




Artículos relacionados

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var.Valencia) en Est...

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

EVALUACIÓN DE LAS CARACTERÍSTICAS FISICOQUÍMICAS EN LA ESPECIE DE FRIJOL PHASEOLUS VULGARIS DE LAS V...

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...