Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species.
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Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Hispanoamericana
Abstract
The microbiological quality of 132 dried pasta products available on the German market, originating from 11
different countries, was studied. Sample materials included soft or durum wheat products, some of which produced with
other ingredients such as eggs, spices, or vegetables. Parameters included hygiene indicators (aerobic plate count, mold
count, the presence of Enterobacteriaceae) and pathogenic/toxinogenic bacterial species (Salmonella spp., Staphylococcus
aureus, presumptive Bacillus cereus, and Cronobacter spp.). The overall results of hygiene parameters indicated a satisfactory
quality. Salmonella was not found in any sample. Three samples were positive for S. aureus (102 to 104 colony forming
unit (CFU)/g). Presumptive B. cereus at levels of 103 to 104 CFU/g were detected in 3 samples. Cronobacter spp. were
isolated from 14 (10.6%) products. Of these, 9 isolates were identified as C. sakazakii, 2 each as C. turicensis and C.
malonaticus, and 1 as C. muytjensii. The isolates were assigned to 9 multilocus sequence typing (MLST) sequence types and
to 14 different PFGE profiles. Although pasta products are typically cooked before consumption, some consumers, and
children in particular, may also eat raw pasta as nibbles. Raw pasta seems to be a relevant source of exposure to dietary
Cronobacter spp., although health risks are probably restricted to vulnerable consumers. High numbers of presumptive B.
cereus as found in some samples may be a risk after improper storage of cooked pasta products because toxinogenic strains
are frequently found within this species.