Introduction: Risks of microbiological contamination of fresh fruit and vegetables occur at all stages of its production, from the field/orchard to the consumer's table. All the participants from the field to the table, including the consumer, are responsible for ensuring safe fruit and vegetables. Purpose: Monitor the behaviour of employees in the handling of fruit and vegetables and consumers in the selection and purchase of it in two branches of the selected retail chain. We wanted to determine the microbiological contamination of selected fresh fruits and vegetables on the shelves at the opening of the store and then at the end of business hours. Methods: Sampling and observations were performed at each branch three times during the summer period. The handling of fruit and vegetables in the store was observed in 12 employees and a total of 120 consumers, half were women and half were men. At the opening of the store and before closing, we collected three pieces of conventionally grown apple, peach and grape fruit, vegetables; peppers, tomatoes and lettuce from the same shelves and determined the total number of aerobic mesophilic microorganisms and psychrotrophs on their surface by counting colonies on solid media, number of bacteria of the family Enterobacteriaceae with E. coli, Staphylococous spp., Micrococcus spp., Bacillus spp. and fungi. Results: In total, 41.4% of consumers, more women, used gloves when shopping for fruit and vegetables. As many as 95.3% of the observed consumers picked up and squeezed fruit and vegetables while shopping. Among the employees, only one wore protective gloves. Filling the shelves with fruit and vegetables with the shaking out technique was performed by one employee. The rest of the individual produce was placed on the shelves by hand. At the time of our monitoring, employees took 100% care of removing damaged fruits and vegetables. Salmonella was present on the surface of 6 (8.3%) samples, Listeria monocytogenes was not detected. E. coli at a concentration above 102 CFU / 100 cm2 was confirmed in 5 (6.9%) samples, Staphylococci and bacteria of the genus Bacillus in 94.4% and mould in 98.6% of samples taken from fruit and vegetables. The average total number of aerobic mesophilic microorganisms was 6.25 log CFU / 100cm2 area, the least on apple and the most on lettuce. We found a statistically significant higher number of all groups of microorganisms in the evening compared to the morning samples of produce (p <0.001). Discussion and conclusion: We have observed a low level of awareness among consumers about the proper handling of fruit and vegetables. Employees did an outstanding work at handling and removing damaged fruits and vegetables. Most used the correct shelf filling technique. The number of all groups of microorganisms in most samples was higher than their number in the morning samples. As the presence of microorganisms was detected only on the surface, it is not possible to determine exactly whether they comply with the legislation.
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