Prevalence of Salmonella, Escherichia coli and coliforms on bell peppers from the field to the packing house process

The presence of Salmonella spp., Escherichia coli and coliforms from the field to the packing process of bell pepper was evaluated. A total of 900 samples including bell pepper, worker hands, surfaces, and hand-washing fruits were collected from 11-sampling sites of a farm. From the total samples analyzed, 2.6, 3.0, and 53.7% contained Salmonella spp., E. coli and coliforms, respectively. The highest percentage of positive samples with Salmonella and E. coli occurred at the field and packing house, respectively; while coliforms levels increased, as it approached to the final packing process. E. coli O157:H7 was not detected in any of the analyzed samples, however Salmonella enterica serovar Typhimurium was found during the packing process of the produce. Good agricultural practices from the field to the packinghouse should be implemented; it is also imperative to emphasize hand washing and contact surface disinfection to ensure the safety of the final produce.