On-farm sources of microbial contamination of persimmon fruit in Japan.
Potential sources of microbial contamination for persimmon fruit during growing and harvesting in the 2005 season were investigated to provide a baseline to design the good agricultural practices program for persimmons in Japan. Microbial counts in the peel of persimmon fruit during production season were close to or below 2.4 log CFU/g for bacteria and 3.0 log CFU/g for fungi but were above these values on harvested fruit. The counts in the flesh were below the detection level with all fruit. Bacteria and molds isolated from peel and flesh of persimmons during growing were phytopathogenic and soilborne organisms such as bacteria genera Enterobacter and Bacillus and mold genera Fusarium and Cladosporium, which were found in soil, weeds, agricultural water, and pesticide solution throughout the production season. The agricultural water was one of the most important potential preharvest sources, because Escherichia coli O157:H7 was identified from agricultural water in May, and Salmonella was detected in agricultural water, pesticide solution containing the agricultural water for the mixture, and soil after application of the pesticide solution in June. Neither of the two pathogenic bacteria was detected in any of the fruit samples. Microbial counts and diversity in the peel of persimmons at harvest increased after contact with plastic harvest basket and container, which could be sources of contamination during harvesting. Therefore, monitoring and management on-farm should focus on agricultural water and harvest equipment as important control points to reduce microbial contamination on persimmons.
Izumi
Hidemi
H
School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan. izumi@waka.kindai.ac.jp
Tsukada
Yumi
Y
Poubol
Jutatip
J
Hisa
Kazuo
K
D001419:Bacteria / Q000254:growth & development / Q000302:isolation & purification*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D029788:Diospyros / Q000382:microbiology*; D004866:Equipment Contamination; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology*; D005658:Fungi / Q000254:growth & development / Q000302:isolation & purification*; D007564:Japan; D012621:Seasons; D014871:Water Microbiology