Changes In Microbiological Quality Research Articles

Development of Samed mushroom (Boletus griseipurpureus Corner) crackers and quality study during storage

The objectives of this research were to develop cracker products using pre-treated Samed mushrooms in three variations (boiling water, brining, and soaking in herbal water), assess the proximate composition, evaluate their chemical and physical properties, and assess the quality of Samed mushroom crackers during storage. The proximate composition of fresh Samed mushrooms (per 100 g) revealed moisture of 92.08 g, carbohydrates of 2.60 g, protein of 3.37 g, ash of 0.81 g, fat of 0.23 g, and fiber content of 0.91g. The energy content was 29.59 kcal/100 g. The proximate composition of Samed mushroom crackers per 100 g indicated the following: carbohydrates 69.25 g, crude fat 24.08 g, protein 4.36 g, ash 1.82 g, and moisture 0.49 g. Additionally, the energy content was 511.6 kcal/100 g, with sugar and sodium contents measuring at 0.91 g and 552.3 mg/100 g, respectively. The study on the different types of pre-treatment solutions for Samed mushrooms demonstrated that pre-treatment by soaking in herbal water received the highest acceptance from consumers, with an overall liking score of 8.97. In the development of Samed mushroom crackers, the appropriate ratio of Samed mushroom to fish was 15 to 85. Regarding the microbiological quality changes during a 30-day storage period, the study revealed that the total viable count was <10 CFU/g, yeast count was 7.0 CFU/g, Bacillus cereus count was <100 CFU/g, Staphylococcus aureus count was <10 CFU/g, Clostridium perfringens count was <100 CFU/g, and Escherichia coli count was 3.0 CFU/g. In terms of chemical quality, the peroxide value was 0.57 meq/kg which is consistent with the Thai Community Product Standard (Cracker 107/2011). Storage for 30 days found that the condition of adding nitrogen gas resulted in the finding of less microorganisms than in a normal atmosphere, along with conditions for adding oxygen absorbers together with desiccant.

KANDUNGAN MIKROBA PADA PENYEDAP MADIDIHANG

Yellowfin tuna flavoring is processed from yellowfin tuna (Thunnus albacores) into fish powder. Natural flavoring is attractive and very useful for reducing MSG intake, which is nutritious and safe for public consumption. If this product is in powder form, if it is stored for a long time, it may experience changes in microbiological quality. The purpose of this study was to determine the microbial content of Yellowfin Yellowfin Flavor (Thunnus albacores). This research was conducted at the Food Technology Science Laboratory, Department of Nutrition, Ministry of Health Polytechnic and Laboratory of PT. Saraswanti Indo Genetech, Bogor. The results of this study indicated that the microbial content of salmonella sp. in the simplo and duplo tests was negative, meaning that the sample did not detect salmonella sp. and the content of mold in yellowfin flavoring after 6 months of storage is classified as very low, namely <10 colonies/gram. It was concluded that this product is safe from salmonella sp negative and mold after 6 months of storage.

Retardation of quality loss and extension of shelf life of prepackaged hard clam heating by a novel microwave-assisted induction heating (MAIH) during refrigerated storage

Microwave-assisted induction heating (MAIH) is an emerging thermal processing technology that combines microwave and induction heating to provide rapid and even heating of food. A research found that the optimum MAIH cooking temperature for hard clams was 130 °C for 110 s or 90 °C for 130 s. The purpose of this work was to investigate whether MAIH could delay or not the loss of quality and prolong the shelf life of clams. Fresh clams were heated via MAIH to 130 °C for 110 s and to 90 °C for 130 s, respectively, and compared to the traditional boiling method of 90 °C for 150 s. Cooked clams were stored at 4 °C for 30 days to determine changes in microbiological quality and physicochemical properties. The results showed the undetectable aerobic plate count (APC) and psychrotrophic bacteria count (PBC) in the samples when heated via MAIH for the first 20 days of storage; thereafter, the counts increased gradually. By the end of the storage period, the final counts were approximately 4.0 log CFU/g. The initial APC and PBC in the sample heated with boiled water were at approximately 3.20 log CFU/g, which then increased over time to reach 7.66 log CFU/g and 8.06 log CFU/g, respectively, by the end of the storage period. After 30 days of storage, the total volatile basic nitrogen (TVBN) in the MAIH-treated samples was significantly lower than that in the water-boiled samples, by less than 36 mg/100 g. In terms of color, the lightness (L*) and whiteness (W) of all samples decreased gradually, while the redness (a*) and yellowness (b*) increased. In terms of texture, the MAIH-treated samples retained greater hardness, cohesiveness, and chewiness than the water-boiled samples (p < 0.05). Based on the above findings, compared to the traditional heating method of water boiling, the treatment of clam samples with MAIH retarded the degradation of texture, and inhibited the increase of TVBN and the growth of microorganisms during refrigerated storage. Thus, MAIH processing can prolong the storage life of the heat-treated clams from 10 days (when treated with boiling water) to 30 days at 4 °C.

Attempt to Extend the Shelf-Life of Fish Products by Means of Innovative Double-Layer Active Biodegradable Films.

In this study, we aimed to produce, innovative and, at the same time, environmentally-friendly, biopolymer double-layer films with fish processing waste and active lingonberry extract as additives. These double-layered films were based on furcellaran (FUR) (1st layer) and carboxymethyl cellulose (CMC) with a gelatin hydrolysate (HGEL) (2nd layer). The aim of the study was to assess their impact on the durability of perishable salmon fillets during storage, and to evaluate their degree of biodegradation. The fillets were analyzed for changes in microbiological quality (total microbial count, yeast and molds, and psychrotrophic bacteria), biogenic amine content (HPLC), and lipid oxidation (peroxidase and acid values, TBARS). The degree of biodegradation includes analysis of film and compost chemical composition solubility, respiratory activity, and ecotoxicity testing. The obtained results allow to suggest that active films are not only bacteriostatic, but even bactericidal when they used to coat fish fillets. Concerning the group of samples covered with the double-layer films, a 19.42% lower total bacteria count was noted compared to the control samples. Furthermore, it can be observed that the applied double-layer films have a potentially strong inhibitory effect on the accumulation of biogenic amines in fish, which is correlated with its antimicrobial effect (the total biogenic amine content for control samples totaled 263.51 mg/kg, while for the double-layer samples, their value equaled: 164.90 mg/kg). The achieved results indicate a high biodegradation potential, however, a too low pH of the film results in limiting seed germination and growth. Despite that, of these, double-layer films are a technology that has applicative potential.

Sensory Characteristics and Microbiological Quality Changes of Nile Tilapia Fillet Processed by Various Sous-vide Conditions During Chilled Storage

Sensory characteristics and microbiological quality of Nile tilapia cooked with various sous-vide (SV) conditions including 50 and 60°C, for 30, 45 and 60 min (S5-30, S5-45, S5-60, S6-30, S6-45 and S6-60) and their changes during storage (4°C) were investigated, compared with control (cooking with boiling water). The result found that increasing temperature and time of SV accelerated protein degradation, both myofibrillar protein and connective tissue. This affected to the lower water-holding capacity (WHC) and shear force of samples treated with severe SV conditions (S6-45 and S6-60) (P&lt;0.05). SV technique may less contribution to the flavor formation, particularly lipid oxidation products, since there were no differences in total volatile base nitrogen (TVB-N) content and thiobarbituric acid reactive substances (TBARS) value among all samples (P&gt;0.05). However, SV cooked samples had higher sensory scores than control, both at day 0 (before storage) or throughout the storage time. This suggested the potential to improve consumer acceptability by this technique. In this study, SV at 60°C, 60 min seem to be the optimal condition for tilapia fillet, which can preserve at 4℃ for at least 6 weeks without any spoilage.

Investigation of Microbiological Quality Changes of Roof-Harvested Rainwater Stored in the Tanks

Rainwater has been found to be a valuable source of drinking water in Europe, especially in such crisis situations as those caused by contamination of water uptake into water supply systems, large-scale floods or terrorist attacks (e.g., biological weapons). The microbiological quality of water plays a significant role, which is directly related to the potential health risks associated with harvested rainwater (including rainwater stored in the tanks). Microbial contamination is commonly found in rainwater. However, in the literature, detailed results of qualitative and quantitative microbiological assessments are sparse and remain unexplored. Therefore, the aim of this study was to investigate and analyze changes in the microbiological quality of roof-harvested rainwater stored in the tanks, depending on the collection conditions (type of roof surface), storage duration and season. Authors elucidate that conditions such as storage duration, the season in which rainwater is collected, the roof-like surface types and morphology of the catchment area highly affect rainwater quality. This study showed that rainwater harvested from a galvanized steel sheet roof had the best microbial quality, regarding the lowest number of bacteria, while rainwater from a flat roof covered with epoxy resin was the worst. Further, it was detected that rainwater collected in autumn and spring obtained the best microbiological quality. Moreover, a decrease in the number of bacteria was observed in correlation to storage duration. The water became sanitary safe after six weeks of storage at 12 °C. Its use for purposes requiring drinking water quality before six weeks of storage required disinfection.

One- and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products

In this study, two active packaging types were produced: single-layer biopolymer films with a polysaccharide – furcellaran and carp skin gelatin hydrolysate; two-layer films with identical composition, but synthetic peptide Alanina-Tyrosine addition. The procedure objective was multiplying antioxidant effects of the hydrolysate complexed with furcellaran. Films were used on Atlantic mackerel (storage 4 °C, 15 days); samples were analysed for changes in microbiological quality, TVB-N, biogenic amine content, fatty acid composition, TBARS. Consumer analysis was performed characterising mackerel carcass perception depending on implemented active coatings. The developed innovative single- and double-layer coatings effectively slow down lipid oxidation processes, especially at the initial period of Atlantic mackerel storage in refrigerated conditions. The coatings effectively inhibited microorganism growth, extending shelf-life by 2 days, single-layer coatings showing greater efficiency. According to consumers, coating application did not adversely affect product attractiveness parameters. The developed innovative coatings show great applicative potential as a new active packaging for perishable foods.

Evaluation of beeswax coated coconut shells for packaging of set-type dahi: an Indian fermented product.

An attempt was made to develop coconut shell-based eco-friendly packaging material for the packaging of set-type dahi. Beeswax was used to improve the moisture barrier properties of coconut shell (CS). UV treatment for 60min showed complete disinfection of the coconut shell surface. The top open side of the coconut shell was sealed with aluminium foil using pectin solution as adhesive. Set-type dahi was prepared and packaged in beeswax coated CS (BCCS) and evaluated for physico-chemical, textural, sensorial and microbiological quality changes for a period of 21days at 6 ± 1°C. The rate of increase in acidity was found slower in BCCS as compared to dahi packaged in polypropylene cups (control). There was no whey separation, consequently water-holding capacity and firmness of product were better in dahi packaged in BCCS. The sensorial analysis revealed better body and texture properties for dahi packaged in BCCS. However, the flavour score of dahi packaged in BCCS decreased comparatively after 12days due to the absorption of coconut flavor by the product. These findings demonstrated the potential of coconut shell based eco-friendly packaging material for packaging set-type dahi and thereby aim to reduce the use of non-biodegradable plastics.

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties.

Nondairy fermented products, such as fruit and vegetable juices, are gaining popularity among consumers worldwide for health-related and economic reasons. The purpose of this study was to determine the changes in microbiological quality; antimicrobial and antioxidant activity; and phenolic, vitamin C, minerals, and cadmium content occurring during spontaneous fermentation of curly kale juice. The fermentation process contributed to a significant growth of lactic acid bacteria, enterococci, and yeasts, while no pathogens of Escherichia coli and Salmonella spp. were observed. The antimicrobial properties of the obtained juice improved during fermentation for all indicator microorganisms. Total phenolic content and antioxidant activity increased from 48 to 116mg gallic acid equivalent/100mL and from 4.5 to 6.8mM Trolox/100mL, respectively, while the content of vitamin C decreased. The results indicated that 100mL of juice provided a significant contribution to the recommended mineral intake. Moreover, the content of heavy metal Cd was within acceptable limit (6µg/kg). Overall, our findings indicate that fermented curly kale juice may become popular in the functional food sector, especially among vegetarians and consumers with lactose intolerance or allergy to milk proteins. PRACTICAL APPLICATION: As the market for fermented fruit and vegetable products grows, new plant materials rich in biologically active compounds are being sought. Considering the high demand for sauerkraut, the fermentation of other cruciferous vegetables seems interesting. One example is curly kale, which has been classified as "superfood" due to its numerous beneficial health properties, such as strong antioxidant activity, high vitamins, and minerals content. In addition, a market niche exists due to a lack of fermented green curly kale products on the market, making our study particularly relevant.

Changes in Microbiological Quality of Table Spreads Produced from African Pear (Dacryodes edulis) Pulp during Storage

African pear (Dacryodes edulis) pulp was extracted and pasteurized. The pasteurized pulp was homogenized with different levels of food grade additives to form table spreads of samples A to H while sample I was left without preservative. The spreads were packed in sealed glass containers and stored at room temperature (28±20C) for 4 weeks to evaluate the changes in microbiological quality of table spread during storage period. Samples were collected in a weekly interval to study the microbiological assay of the spread starting from week zero to the last week. High total bacteria count of 1.8x107CFU/ml was seen in sample I (spread without preservative) at week zero, this increased significantly to 8.1x108CFU/ml after 3 weeks of storage and TNTC (too numerous to count) after 4 weeks of storage at 28±20C. The least growth were observed in samples A and C with bacteria counts of 8.1x107CFU/ml and 3.5x107CFU/ml, respectively. The least fungi count of 2.0x106CFU/ml was noted in sample C after 4 weeks of storage while the highest fungi count of 4.5x107CFU/ml was seen in sample I after 4 weeks of storage at room temperature (28±20C). The suspected microorganisms based on their morphology were; E. coli, Staphylococcus aureus, Salmonella specie while fungi were Penicillium specie and Aspergillus specie. Deterioration sets in significantly after two weeks storage as total bacteria and fungi counts rose above 1.0×107 and 1.5×106, respectively. The microbiological quality of the samples was stable up to the second week of storage except sample I (without preservative).

Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)

Abstract The present study, looks at the physicochemical and microbiological quality changes that occur due to different salting techniques (20% salt concentration) of chub (Squalius cephalus) and when stored in 4 ± 0.5 °C. Samples of fish from each group was taken on the 15, 30, 45, 60, 90 and 120th day and was analyzed for nutritional component (crude protein, lipid, moisture, crude ash), pH value, salt content and the microbial flora (total mesophilic aerobic bacteria count, total coliform, total psychrophilic aerobic bacteria count, yeast and mould). It was determined that crude protein, lipid, crude ash and salt amounts in the group where dry salting method was applied were higher than the group where brine salting occurred, in addition protein and lipid values decreased as storage period was longer (P < 0.05). It was determined that there is an increase in total aerobic mesophilic, psycrophile bacteria and enumeration of yeast and mould as storage period increased, while coliform bacteria decreased (P < 0.05).

Change in microbiological quality and dominant bacterial communities during processing and storage of Platycodi radix (Doraji)

The main goal of this work was to investigate changes in microbiological quality and dominant bacterial communities present in minimally processed Platycodi radix (Doraji) under vacuum packaging during cold storage using matirix-assisted laser desorption/ionization time of flight (MALDI-TOF) mass spectrometry fingerprinting. Microbiological analysis of raw Platycodi radix throughout the manufacturing process highlighted the presence of high numbers of total viable cells both before and after storage. Further, the dominant bacterial communities changed during processing and storage, with greater richness detected in Enterobacteriaceae; specifically, Serratia fonticola and Rahnella aquatilis became abundant in Platycodi radix after processing. During storage at 5 and 15℃, the quality diminished and the relative abundance of Leuconostoc spp. increased; Leuconostoc pseudomesenteroides and Leuconostoc citreum were the main bacterial communities in decayed Platycodi radix at the end of storage. Microorganisms present in Platycodi radix products during processing and storage are potentially involved in deterioration. The identification of dominant bacteria can be helpful in the effective establishment of packaging and storage conditions to prolong the freshness of minimally processed Platycodi radix products.

Effects of catching methods on quality changes of Rutilus kutum (Kamensky, 1901) during storage in ice

The quality of fish varies among the different methods of capture and storage times. In this study Rutilus kutum was captured by beach seine and gillnet and stored for up to 16 days; thereafter the changes in microbiological quality (total viable and psychrophilic counts) and chemical quality (pH, total volatile basic nitrogen, thiobarbituric acid, and free fatty acids) were evaluated. The storage time and method of capture had significant effects (P < 0.05) on bacteriological and chemical values. Depending on the time involved, the bacteriological counts and chemical values increased significantly (P < 0.05). Results indicate that the beach seine method has fewer adverse effects on fish quality compared to gillnet fishing, thus the present work recommends the beach seine method as preferable.

A Comparative Study of Changes in Microbiological Quality and Physicochemical Properties of N2-Infused and N2-Degassed Banana Smoothies After High Pressure Processing

The microbiological changes in N2-infused and N2-degassed banana smoothies subjected to high pressure processing (HPP) at 350–550 MPa for 2–10 min were compared. The counts of total aerobic bacteria (TAB) and yeasts and molds (Y & M) of N2-infused banana smoothies were lower when compared with N2-degassed samples/ones. The N2-infused samples were treated by HPP at 550 MPa for 10 min and subsequently stored at 4 °C for 15 days. The counts of Y & M were below the detection limit after HPP and during storage, but the TAB of the HPP-treated N2-infused samples increased to 2.11 log10 CFU/g after storage at 4 °C for 15 days. During storage, the polyphenol oxidase, pectin methyl esterase, particle size distribution, color, total soluble solids, and titratable acidity of HPP-treated N2-infused samples remained stable, whereas there was a significant decrease in the pH. The HPP-treated N2-infused banana smoothies exhibited stable microbiological and physicochemical qualities, even after 15-day storage at 4 °C.

Development of protein enriched shrimp croquette from shrimp industry wastes

Protein fortified and tasty shrimp croquette was developed from different component parts of shrimp wastes by using a combination of vegetables (potato, Colocasia, green banana, green papaya and spinach), spices (green chili, onion, garlic, turmeric, red pepper and ginger) and other ingredients (salt, wheat flour, egg, sugar and milk powder). The ingredients were mixed with variable quantities of shrimp shell powder (3, 5 and 10%), shaped and covered with egg and bread crumb. Proximate composition of shrimp shell powder (SSP) and shrimp croquette was determined as crude protein, crude lipid, ash and moisture. It was observed that the SSP contained 47.48±0.74% crude protein indicating its potentiality as a good protein source for the food industry. The lipid content of SSP was 10.50±0.71% and 19.61±0.64%. When SSP was used in the croquette, protein content increased with the higher levels of SSP. The final protein content found were 7.22±0.66, 9.39±0.37 and 11.73±0.61% in the croquettes added with 3, 5 and 10% SSP, respectively. The suggested recipes containing 5% SSP were preferred by the panelists on the basis of their overall quality. Sensory, chemical and microbiological quality changes of shrimp croquette were determined to evaluate the shelf life and storage stability under different storage conditions. At room temperature shelf life of shrimp croquette was very short, in fact not more than 24 hours. On the other hand, at refrigeration temperature it remained in good condition up to 10 days. At frozen storage it remained in good condition for 1 month. The research reveals that good quality protein fortified shrimp croquette could be manufactured from shrimp shell wastes. DOI: http://dx.doi.org/10.3329/jbau.v11i2.19937 J. Bangladesh Agril. Univ. 11(2): 331-340, 2013

Chilled storage of golden gray mullet (Liza aurata)

This study determined quality changes of whole ungutted golden gray mullet (Liza aurata) while stored in ice or in a refrigerator (without ice). Changes in microbiological quality (total viable and psychrophilic counts, lactic acid bacteria and Enterobacteriaceae), chemical quality (pH, total volatile basic nitrogen, trimethylamine, peroxide value, thiobarbituric acid, and free fatty acids), and raw fish sensory attributes were evaluated during 16 days of storage. The sensory attributes of golden gray mullet correlated well with the microbiological analyses (r = 0.92). Based on the overall raw acceptability sensory scores and the microbiological tests, the shelf life of the raw golden gray mullet was 10 days in ice and about 14 days in a refrigerator.

Quality Changes of Salted Kass (Hydrocynus forskalii) During Storage at Ambient Temperature (37±1oC)

2 Abstract: In the present study, the chemical and microbiological quality changes in salted (25% of the fish weight) Hydrocynus forskalii was carried out during storage at +37±1 C. Moisture, ash, protein, lipid, fiber o and pH were analyzed to determine chemical quality and total viable counts of bacteria (TVC), total Staphylococcus-Micrococcus and yeast-mould were measured to determine microbial quality during the storage period. Reduction of chemical quality was found statistically significant (p<0.05). No yeast and mould were detected for the period of storage. Microbial analysis demonstrated that the salted techniques reduced the microbial counts of the salted fish, whereas it retarded the microbial growth during the last two months. Based on the data, the optimal shelf life was found to be three months for salted Hydrocynus forskalii.

Chitosan: Antimicrobial activity and potential applications for preserving minimally processed strawberries

In this research the possible use of chitosan coating on fresh-cut strawberries was investigated. Manually sliced strawberries were treated with a solution of 1% chitosan, packaged in modified atmosphere with high (80%) and low (5%) percentage of oxygen and then stored at 4, 8, 12 and 15 °C. Changes in microbiological quality were measured and the shelf life of the samples, as stability time, was kinetically modelled in order to check the effects of storage temperature on the most relevant microbial indices for product quality. A chitosan coating inhibited the growth of microorganisms and affected significantly and positively the stability time of the products, above all when the samples were packaged in modified atmosphere (with low and high percentage of oxygen). Besides, the presence of high percentage of oxygen, combined with chitosan coating, seemed to affect positively the colour. The data revealed that applying a chitosan coating prolonged effectively the quality and extended the shelf life of fresh-cut strawberries.

Sensory, chemical and microbiological quality parameters in sea bream (Sparus aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 ± 1 °C

AbstractThe effects of aluminium foil and cling film on sensory (raw and cooked), chemical and microbiological quality changes in cultured sea bream (Sparus aurata) stored at 2 ± 1 °C were investigated. The worst quality in terms of colour and odour was observed for sea bream wrapped in aluminium foil (WAF) and followed by fish wrapped in cling film (WCF). The shelf‐life of sea bream was found to be 18 days for ice and 8 days for both fish wrapped in cling film and aluminium foil according to panellist perceptions. The total volatile basic nitrogen (TVB‐N) value of sea bream stored in ice, wrapped in cling film and aluminium foil reached from initial value of 15.2 mg TVB‐N/100 g to 28.6, 50.6 and 65.3 mg/100 g at 22, 15 and 15 days respectively. The highest growth of bacteria was found in sea bream for WAF, followed by WCF and lowest count was with ice storage condition.

A field study of the microbiological quality of fresh produce of domestic and Mexican origin

Produce is responsible for an increasingly larger proportion of foodborne disease outbreaks. In particular, the globalization of the food supply may introduce new food safety risks and allow widespread distribution of contaminated food, particularly produce. The objectives of this study were to: (i) compare the overall quality of domestic and Mexican produce throughout the packing process; (ii) examine changes in microbiological quality of both domestic and Mexican produce at each stage of production and processing; and (iii) evaluate the prevalence of select pathogens on fresh produce, including leafy green, herbs, melons, and vegetables. Furthermore, we also sought to characterize the antibiotic resistance profiles of Enterococcus faecium and Enterococcus faecalis strains isolated from fresh produce. A total of 466 produce and matching environmental swab samples was collected from various locations in packing sheds in the southern US from November 2002 through December 2003. These samples were assayed by enumerative tests for total aerobic bacteria (APC), total coliforms, total Enterococcus, and E. coli. Produce samples were also analyzed for the presence of Salmonella, Listeria monocytogenes, Shigella, and E. coli O157:H7. A total of 112 E. faecium and E. faecalis isolates were further screened for antibiotic resistance using a panel of seventeen antibiotics. Overall, the microbiological quality of fresh produce ranged from 4.0 to 7.9 log 10 CFU/g (APC); less than 1.0 log 10 to 4.5 log 10 CFU/g (coliforms); less than 1.0 log 10 to 4.0 log 10 CFU/g ( E. coli); and less than 1.0 log 10 to 5.4 log 10 CFU/g ( Enterococcus). No Salmonella, Shigella, or E. coli O157:H7 were detected from the 466 25-g produce samples tested. However, three domestic cabbage samples were found to be positive for L. monocytogenes. Of the Enterococcus isolates, E. faecium had a higher degree of resistance to antibiotics in general, while Enterococcus spp. isolated from Mexican produce had a higher degree of antibiotic resistance when compared to strains isolated from produce samples of domestic origin. Despite increased attention to the role of imported produce in foodborne disease, this study does not support the assumption that domestic produce is of higher microbial quality than Mexican produce.