Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland

As the interest in plant-based alternative food products has increased significantly in the last years, it is also important to investigate these products regarding microbiological aspects. The aim of this study was to assess the microbiological quality and the occurrence of selected foodborne patho...

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Main Authors: Karen Barmettler, Silja Waser, Roger Stephan
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Journal of Food Protection
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Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X24001868
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author Karen Barmettler
Silja Waser
Roger Stephan
author_facet Karen Barmettler
Silja Waser
Roger Stephan
author_sort Karen Barmettler
collection DOAJ
description As the interest in plant-based alternative food products has increased significantly in the last years, it is also important to investigate these products regarding microbiological aspects. The aim of this study was to assess the microbiological quality and the occurrence of selected foodborne pathogens in plant-based meat alternative products (PBMA) collected at retail level in Switzerland. A total of 100 PBMA (84 vegan and 16 vegetarian products) was analyzed qualitatively for the presence of Salmonella, Listeria monocytogenes and quantitatively for Staphylococcus aureus, Bacillus cereus group members, Enterobacteriaceae, and the total viable count. Furthermore, pH measurements were carried out and the aw-value was determined. Isolates were further analyzed with Whole Genome Sequencing. The total viable count before the expiration date was between <2 log and 7 log CFU/g (median: 5.97 log CFU/g). In six (6%) samples, Enterobacteriaceae with 2 log to 3 log CFU/g were detected. No Salmonella and no Listeria monocytogenes were detected. However, seven products (7%) were contaminated with other Listeria spp. (six L. innocua and one L. seeligeri). Further findings were two (2%) Staphylococcus aureus ST8 with the presence of selx and tsst-1 genes, and five (5%) Bacillus cereus group members (three B. paranthracis, one B. cereus sensu stricto, and one B. cytotoxicus) which all were diarrhea-associated strains.This study provides data that are relevant for HACCP concepts of companies that produce plant-based meat alternative products and helps to define microbiological parameters that should be included when testing such products.
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spelling doaj-art-99ebe0381b654043a868dcb0fd7b2fbc2025-01-09T06:12:30ZengElsevierJournal of Food Protection0362-028X2025-01-01881100402Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in SwitzerlandKaren Barmettler0Silja Waser1Roger Stephan2Corresponding author at: Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 272, CH-8057 Zurich, Switzerland.; Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, SwitzerlandInstitute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, SwitzerlandInstitute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, SwitzerlandAs the interest in plant-based alternative food products has increased significantly in the last years, it is also important to investigate these products regarding microbiological aspects. The aim of this study was to assess the microbiological quality and the occurrence of selected foodborne pathogens in plant-based meat alternative products (PBMA) collected at retail level in Switzerland. A total of 100 PBMA (84 vegan and 16 vegetarian products) was analyzed qualitatively for the presence of Salmonella, Listeria monocytogenes and quantitatively for Staphylococcus aureus, Bacillus cereus group members, Enterobacteriaceae, and the total viable count. Furthermore, pH measurements were carried out and the aw-value was determined. Isolates were further analyzed with Whole Genome Sequencing. The total viable count before the expiration date was between <2 log and 7 log CFU/g (median: 5.97 log CFU/g). In six (6%) samples, Enterobacteriaceae with 2 log to 3 log CFU/g were detected. No Salmonella and no Listeria monocytogenes were detected. However, seven products (7%) were contaminated with other Listeria spp. (six L. innocua and one L. seeligeri). Further findings were two (2%) Staphylococcus aureus ST8 with the presence of selx and tsst-1 genes, and five (5%) Bacillus cereus group members (three B. paranthracis, one B. cereus sensu stricto, and one B. cytotoxicus) which all were diarrhea-associated strains.This study provides data that are relevant for HACCP concepts of companies that produce plant-based meat alternative products and helps to define microbiological parameters that should be included when testing such products.http://www.sciencedirect.com/science/article/pii/S0362028X24001868Bacillus cereus group membersListeriaMicrobiological qualityPlant-based meat alternative products
spellingShingle Karen Barmettler
Silja Waser
Roger Stephan
Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland
Journal of Food Protection
Bacillus cereus group members
Listeria
Microbiological quality
Plant-based meat alternative products
title Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland
title_full Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland
title_fullStr Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland
title_full_unstemmed Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland
title_short Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland
title_sort microbiological quality of plant based meat alternative products collected at retail level in switzerland
topic Bacillus cereus group members
Listeria
Microbiological quality
Plant-based meat alternative products
url http://www.sciencedirect.com/science/article/pii/S0362028X24001868
work_keys_str_mv AT karenbarmettler microbiologicalqualityofplantbasedmeatalternativeproductscollectedatretaillevelinswitzerland
AT siljawaser microbiologicalqualityofplantbasedmeatalternativeproductscollectedatretaillevelinswitzerland
AT rogerstephan microbiologicalqualityofplantbasedmeatalternativeproductscollectedatretaillevelinswitzerland