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Bacterial communities associated with
retail alfalfa sprouts
Journal of Food Protection (Volume 71, Number 1, January 2008 , pp. 200-204(5))
Loui, Cindy; Grigoryan, Grigor; Huang, Haohao; Riley, Lee W.; Lu, Sangwei
Abstract:
Fresh produce, including salad, is increasingly implicated in foodborne
outbreaks. Although studies have been carried out to detect specific human
pathogens from fresh produce, the total bacterial community associated with
fresh produce is poorly understood. In this study, we characterized the
bacterial community associated with alfalfa sprouts, using a culture-independent
method. Four retail-purchased alfalfa sprout samples were obtained from
different producers, and the bacterial community associated with each sample was
determined by 16S rDNA profiling. Our results indicate that alfalfa sprouts
sampled in our study shared significant similarities in their bacterial
communities. Proteobacteria was the dominant phylum detected from all alfalfa
sprout samples, with Enterobacteriaceae, Oxalobacteraceae, Moraxellaceae, and
Sphingomonadaceae as the most frequently detected families. These results
indicate that growth conditions of alfalfa sprouts should be taken into
consideration to prevent the proliferation of pathogenic proteobacteria such as
Escherichia coli O157 and Salmonella.
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