Comparison of the Antibiotic-Resistant <i>Enterobacteriaceae</i> Content in Conventional, Organic and Fresh-Cut Vegetables Sold in Valencia (Spain)

Bacterial content of fresh vegetables that are often eaten raw represents a risk factor for consumers, and the presence in these produce of antibiotic-resistant bacteria constitutes an additional food safety concern. We have compared the Enterobacteriaceae content, as well as the antibiotic resistances of bacterial isolates, in samples of different types of fresh vegetables (conventional an organic produce, fresh-cut vegetables and prepared salads) marketed in Valencia (Spain) in order to find possible differences among these vegetable types. Bacterial isolation, identification and resistance assays to eleven relevant chemotherapeutics agents were performed according to standard microbiolog…