Presence of Escherichia Coli pathotypes and multidrug resistant Salmonella strains on coriander from markets in Pachuca, Mexico

Abstract

Vegetables are frequently associated with gastrointestinal diseases outbreaks in all around the world. Coriander is more commonly consumed in raw state (green salads), in Mexico and other countries, and it has been associated with outbreaks of Salmonella infection (ICMSF, 2011). There is little information about the microbiological quality and safety of coriander in Mexico (López-Saucedo et al., 2003). The objective was measure the presence of coliform bacteria (CB), fecal coliforms (FC), generic E. coli, six E. coli pathotypes (ECPs) and multidrug-resistant Salmonella strains on coriander.

The 100% of samples were positive for CB, 97% for FC, 47% for generic E. coli, 4% for ECPs and 23% for Salmonella. The identified ECPs included enterotoxigenic E. coli (1%) and Shiga toxin-producing E. coli (3%). We isolated 31 Salmonella strains from 23% of the coriander samples. All isolates exhibited resistance to at least 3 antibiotics.

Prevention and mitigation of risk requires application of Good Agricultural Practices and Good manufacturing Practices throughout the coriander production process, from crop to harvest to retailer. In addition, it is necessary to apply an effective disinfection treatment to coriander before consumption.