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Microbial Safety of Smoothie Drinks from Fresh Bars Collected in Slovakia

Among the many consumers in Slovakia, smoothies are nowadays gaining popularity. Smoothie drinks are prepared from raw fruits and vegetables. Therefore, their microbiological safety depends on hygiene standards. The aim of this work was to monitor and quantify selected sensitive and antibiotic-resis...

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Autores principales: Krahulcová, Monika, Micajová, Barbora, Olejníková, Petra, Cverenkárová, Klára, Bírošová, Lucia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000542/
https://www.ncbi.nlm.nih.gov/pubmed/33799940
http://dx.doi.org/10.3390/foods10030551
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author Krahulcová, Monika
Micajová, Barbora
Olejníková, Petra
Cverenkárová, Klára
Bírošová, Lucia
author_facet Krahulcová, Monika
Micajová, Barbora
Olejníková, Petra
Cverenkárová, Klára
Bírošová, Lucia
author_sort Krahulcová, Monika
collection PubMed
description Among the many consumers in Slovakia, smoothies are nowadays gaining popularity. Smoothie drinks are prepared from raw fruits and vegetables. Therefore, their microbiological safety depends on hygiene standards. The aim of this work was to monitor and quantify selected sensitive and antibiotic-resistant microorganisms present in collected smoothies. Twenty analyzed smoothie samples were collected from six food service establishments (fresh bars) in the capital city of Slovakia, Bratislava. Antibiotic-resistant bacteria were found in at least one of each fresh bar. Antibiotic-resistant coliform bacteria prevailed, especially in green smoothies or juices containing more vegetable ingredients. Resistance to ampicillin, ciprofloxacin, tetracycline, chloramphenicol, and gentamicin was observed in the case of coliform bacteria. More than half of the smoothie drink samples did not contain resistant enterococci. On the other hand, vancomycin-resistant enterococci were detected in 20% of samples. The most frequently isolated antibiotic-resistant strains belonged to the Enterobacter spp. or Klebsiella spp. genus. In the last part of the work, the pretreatment effect of smoothie components on the selected microorganisms’ counts in the final product was investigated. Washing ingredients with an aqueous solution of a biocide agent containing silver and hydrogen peroxide proved to be the most effective way to decrease bacterial counts.
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spelling pubmed-80005422021-03-28 Microbial Safety of Smoothie Drinks from Fresh Bars Collected in Slovakia Krahulcová, Monika Micajová, Barbora Olejníková, Petra Cverenkárová, Klára Bírošová, Lucia Foods Article Among the many consumers in Slovakia, smoothies are nowadays gaining popularity. Smoothie drinks are prepared from raw fruits and vegetables. Therefore, their microbiological safety depends on hygiene standards. The aim of this work was to monitor and quantify selected sensitive and antibiotic-resistant microorganisms present in collected smoothies. Twenty analyzed smoothie samples were collected from six food service establishments (fresh bars) in the capital city of Slovakia, Bratislava. Antibiotic-resistant bacteria were found in at least one of each fresh bar. Antibiotic-resistant coliform bacteria prevailed, especially in green smoothies or juices containing more vegetable ingredients. Resistance to ampicillin, ciprofloxacin, tetracycline, chloramphenicol, and gentamicin was observed in the case of coliform bacteria. More than half of the smoothie drink samples did not contain resistant enterococci. On the other hand, vancomycin-resistant enterococci were detected in 20% of samples. The most frequently isolated antibiotic-resistant strains belonged to the Enterobacter spp. or Klebsiella spp. genus. In the last part of the work, the pretreatment effect of smoothie components on the selected microorganisms’ counts in the final product was investigated. Washing ingredients with an aqueous solution of a biocide agent containing silver and hydrogen peroxide proved to be the most effective way to decrease bacterial counts. MDPI 2021-03-07 /pmc/articles/PMC8000542/ /pubmed/33799940 http://dx.doi.org/10.3390/foods10030551 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Article
Krahulcová, Monika
Micajová, Barbora
Olejníková, Petra
Cverenkárová, Klára
Bírošová, Lucia
Microbial Safety of Smoothie Drinks from Fresh Bars Collected in Slovakia
title Microbial Safety of Smoothie Drinks from Fresh Bars Collected in Slovakia
title_full Microbial Safety of Smoothie Drinks from Fresh Bars Collected in Slovakia
title_fullStr Microbial Safety of Smoothie Drinks from Fresh Bars Collected in Slovakia
title_full_unstemmed Microbial Safety of Smoothie Drinks from Fresh Bars Collected in Slovakia
title_short Microbial Safety of Smoothie Drinks from Fresh Bars Collected in Slovakia
title_sort microbial safety of smoothie drinks from fresh bars collected in slovakia
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000542/
https://www.ncbi.nlm.nih.gov/pubmed/33799940
http://dx.doi.org/10.3390/foods10030551
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