Purpose: To evaluate the total microbial populations of Salmonella, E. coli O157:H7 and Shigella on cilantro, green onions, jalapeños and serrano peppers purchased at supermarkets, local markets, and farmer’s markets.
Methods: A total of 201 cilantro, green onion, jalapeño and serrano pepper samples from seven cities were purchased and analyzed. For aerobic plate count (APC), coliform bacteria (CB) and E. coli detection, petrifilms were used. U.S. Food and Drug Administration Bacteriological Analytical Manual procedures were followed for Salmonella, E. coli O157:H7 and Shigella assays. Populations of microbial loads were calculated and analyzed by ANOVA (SAS 9.4).
Results: E. coli loads ranged from 1.18 to 2.42 log CFU/g in four positive samples. APC load on collected samples varied from 4.61 to 8.56 log CFU/g, and CB levels ranged from 0 to 5.68 log CFU/g, respectively. Levels of CB and APC on cilantro were significantly higher than loads on the other three types of produce (P < 0.05). CB levels on farmer's market produce samples were significantly higher than levels on samples from local markets and supermarkets (P < 0.05). No Salmonella, E. coli O157:H7 or Shigella was detected.
Significance: This study provides more information on the microbial loads of cilantro, green onions, jalapeños, and serrano peppers purchased at different venues. The results suggest that consumers should increase their vigilance when handling these items, particularly since they are often consumed raw.