Consumer exposure risk to uropathogenic Escherichia coli from commonly consumed juice retailed in Taiwan: A quantitative microbial exposure assessment focused on sugarcane juice
Journal
Food Control
Journal Volume
186
Start Page
Article number 112074
ISSN
0956-7135
Date Issued
2026-08
Author(s)
Abstract
Freshly prepared fruit juices are often consumed without heat treatment, which makes them prone to microbial contamination. Uropathogenic Escherichia coli (UPEC), a leading etiological agent of urinary tract infections (UTIs), has emerged as a notable foodborne pathogen. Although UPEC is traditionally associated with poultry and meat products, recent evidence has indicated its presence in fresh produce. This study presents the first quantitative microbial exposure assessment (QMEA) of UPEC in sugarcane juice retailed in Taiwan, with the aim of evaluating consumer exposure and identifying feasible mitigation strategies. In total, 120 fresh fruit juice samples were collected from hand-shaken beverage shops, open markets, and roadside vendors across Taiwan. Enumeration of E. coli was performed using plate count methods, while UPEC strains were identified through polymerase chain reaction (PCR) targeting UPEC-specific genes (c3509, c3686, and chuA). A Monte Carlo simulation (with 10,000 iterations) was conducted to estimate the probability of exposure exceeding UPEC thresholds (105–108 CFU/mL per serving), by implementation of key parameters, UPEC prevalence and concentration, bacterial growth from retail-to-fork, time-temperature conditions, and consumption sizes derived from a national dietary intake database. Among types of juice, sugarcane juice exhibited the highest UPEC prevalence (30%, 9/30), and the modeled probability of consuming a high UPEC concentration (≥8 log CFU/serving) was estimated to be 1.5%. A sensitivity analysis indicated that storage temperature during retailing was the most influential variable affecting exposure outcomes. Simulated intervention scenarios demonstrated that limiting retail display time to 4 or 7 h could respectively reduce the exposure risk by 97% and 44%. This study offers a novel risk assessment framework for evaluating UPEC contamination in unpasteurized juices and provides scientific evidence-based recommendations to reduce exposure through improved handling and storage practices. These findings highlight the public health importance of strengthening food safety controls for sugarcane juice and similar ready-to-drink products in Taiwan.
Subjects
Food safety
Fruit juice
Microbial risk assessment
QMEA
UPEC
Publisher
Elsevier BV
Type
journal article