English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

With the increased focus on healthy eating and consuming raw vegetables, this study assessed the extent of contamination of fresh vegetables by  Pseudomonas aeruginosa  in Jamaica and examined the antibiotic susceptibility profiles and the presence of various virulence associated determinants of  P. aeruginosa . Analyses indicated that vegetables from retail markets and supermarkets were widely contaminated by  P. aeruginosa ; produce from markets were more frequently contaminated, but the difference was not significant. Lettuce and carrots were the most frequently contaminated vegetables, while tomatoes were the least. Pigment production (Pyoverdine, pyocyanin, pyomelanin and pyorubin), fluorescein and alginate were common in these isolates. Imipenem, gentamicin and ciprofloxacin were the most inhibitory antimicrobial agents. However, isolates were resistant or showed reduced susceptibility to ampicillin, chloramphenicol, sulphamethoxazole/trimethoprim and aztreonam, and up to 35% of the isolates were resistant to four antimicrobial agents. As many as 30% of the isolates were positive for the  fpv1  gene, and 13% had multiple genes. Sixty-four percent of the isolates harboured an exoenzyme gene ( exoS ,  exoT ,  exoU  or  exoY ), and multiple exo genes were common. We conclude that  P. aeruginosa  is a major contaminant of fresh vegetables, which might be a source of infection for susceptible persons within the community.

Diversity of Antimicrobial Resistance and Virulence Determinants inPseudomonas aeruginosaAssociated with Fresh Vegetables