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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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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. |
format | Online Article Text |
id | pubmed-8000542 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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