Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species.

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dc.contributor.authorAkineden, Omer
dc.contributor.authorMurata, Kristina Johanna
dc.contributor.authorGross, Madeleine
dc.contributor.authorUsleber, Ewald
dc.coverageESTADOS UNIDOSes_ES
dc.date.accessioned2021-11-24T23:05:08Z
dc.date.available2021-11-24T23:05:08Z
dc.date.issued2015
dc.description.abstractThe 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.es_ES
dc.format.extent8 p.es_ES
dc.format.mediumDIGITALes_ES
dc.format.mimetypePDFes_ES
dc.identifier.urihttps://dspace-uh-tmp.igniteonline.la/handle/123456789/6684
dc.language.isoen_USes_ES
dc.publisherUniversidad Hispanoamericanaes_ES
dc.titleMicrobiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species.es_ES
dc.typeArticlees_ES

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