Microbiological quality of organic vegetables produced in soil treated with different types of manure and mineral fertilizer

Machado, Débora Cabral; Maia, Carla Marques; Carvalho, Isabel Dias; Silva, Natan Fontoura da; André, María Claudia; Serafini, Álvaro Bisol

doi:10.1590/s1517-83822006000400025

Cited by 31 publications

(19 citation statements)

References 55 publications

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“…Radishes are also responsible for a high case count, implicated in 10,126 reported individual infections, although the vast majority of cases were associated with one particular outbreak (Habteselassie, Bischoff, Applegate, Reuhs, & Turco, ; Ingham et al., ). As the edible part of radishes is in contact with the soil, irrigation water, as well as the presence of manure or animal feces, may play a role in possible contamination with pathogenic microorganisms (Machado et al., ; Michino et al., ; National Advisory Committee on Microbiological Criteria for Foods, ). This particular risk is also relevant for other crops grown in proximity to soil, such as strawberries or leafy green vegetables.…”

Section: Resultsmentioning

confidence: 99%

Microbial Contamination of Fresh Produce: What, Where, and How?

Machado-Moreira

Richards

Brennan

et al. 2019

Comp Rev Food Sci Food Safe

156

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Promotion of healthier lifestyles has led to an increase in consumption of fresh produce. Such foodstuffs may expose consumers to increased risk of foodborne disease, as often they are not subjected to processing steps to ensure effective removal or inactivation of pathogenic microorganisms before consumption. Consequently, reports of ready‐to‐eat fruit and vegetable related disease outbreak occurrences have increased substantially in recent years, and information regarding these events is often not readily available. Identifying the nature and source of microbial contamination of these foodstuffs is critical for developing appropriate mitigation measures to be implemented by food producers. This review aimed to identify the foodstuffs most susceptible to microbial contamination and the microorganisms responsible for disease outbreaks from information available in peer‐reviewed scientific publications. A total of 571 outbreaks were identified from 1980 to 2016, accounting for 72,855 infections and 173 deaths. Contaminated leafy green vegetables were responsible for 51.7% of reported outbreaks. Contaminated soft fruits caused 27.8% of infections. Pathogenic strains of Escherichia coli and Salmonella, norovirus, and hepatitis A accounted for the majority of cases. Large outbreaks resulted in particular biases such as the observation that contaminated sprouted plants caused 31.8% of deaths. Where known, contamination mainly occurred via contaminated seeds, water, and contaminated food handlers. There is a critical need for standardized datasets regarding all aspects of disease outbreaks, including how foodstuffs are contaminated with pathogenic microorganisms. Providing food business operators with this knowledge will allow them to implement better strategies to improve safety and quality of fresh produce.

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Section: Resultsmentioning

confidence: 99%

Microbial Contamination of Fresh Produce: What, Where, and How?

Machado-Moreira

Richards

Brennan

et al. 2019

Comp Rev Food Sci Food Safe

156

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“…After screening titles and abstracts, 193 potentially relevant articles were reviewed in detail. Seventy-nine studies remained for inclusion, but 12 papers among them were finally excluded because they represented duplicate data (14,22,81) or lacked critical information (i.e., did not detect pathogens in both the environment and produce when applying noninoculated irrigation water or a fertilizer (1,44,47,92,105,136), detected pathogens in produce before irrigating with contaminated water in the observation study (5), detected pathogens both in the control group and the group treated with wastewater irrigation (45), or did not show the clear causality of produce contamination (107)). This left 68 studies with sufficient data to be used in the review.…”

Section: Resultsmentioning

confidence: 99%

Risk Factors for Microbial Contamination in Fruits and Vegetables at the Preharvest Level: A Systematic Review

Park

Szonyi

Gautam

et al. 2012

Journal of Food Protection

166

114

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The objective of this study was to perform a systematic review of risk factors for contamination of fruits and vegetables with Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7 at the preharvest level. Relevant studies were identified by searching six electronic databases: MEDLINE, EMBASE, CAB Abstracts, AGRIS, AGRICOLA, and FSTA, using the following thesaurus terms: L. monocytogenes, Salmonella, E. coli O157 AND fruit, vegetable. All search terms were exploded to find all related subheadings. To be eligible, studies had to be prospective controlled trials or observational studies at the preharvest level and had to show clear and sufficient information on the process in which the produce was contaminated. Of the 3,463 citations identified, 68 studies fulfilled the eligibility criteria. Most of these studies were on leafy greens and tomatoes. Six studies assessed produce contamination with respect to animal host-related risk factors, and 20 studies assessed contamination with respect to pathogen characteristics. Sixty-two studies assessed the association between produce contamination and factors related to produce, water, and soil, as well as local ecological conditions of the production location. While evaluations of many risk factors for preharvest-level produce contamination have been reported, the quality assessment of the reviewed studies confirmed the existence of solid evidence for only some of them, including growing produce on clay-type soil, the application of contaminated or non-pH-stabilized manure, and the use of spray irrigation with contaminated water, with a particular risk of contamination on the lower leaf surface. In conclusion, synthesis of the reviewed studies suggests that reducing microbial contamination of irrigation water and soil are the most effective targets for the prevention and control of produce contamination. Furthermore, this review provides an inventory of the evaluated risk factors, including those requiring more research.

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“…Some scientific studies have been conducted to determine the presence of pathogenic bacteria exclusively in organic produce 60, 61, 62, 63, 64, 65, 66, 67. Among these, only Chang et al, 61 Loncarevic et al, 62 McMahon and Wilson, 64 Nguz et al 65 and Rodrigues et al 66 detected the presence of pathogenic bacteria.…”

Section: Pathogens Isolated From or Associated With Organic Producementioning

confidence: 99%

Microbiology of organic and conventionally grown fresh produce

Maffei

Batalha

Landgraf

et al. 2016

Brazilian Journal of Microbiology

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Fresh produce is a generalized term for a group of farm-produced crops, including fruits and vegetables. Organic agriculture has been on the rise and attracting the attention of the food production sector, since it uses eco-agricultural principles that are ostensibly environmentally-friendly and provides products potentially free from the residues of agrochemicals. Organic farming practices such as the use of animal manure can however increase the risk of contamination by enteric pathogenic microorganisms and may consequently pose health risks. A number of scientific studies conducted in different countries have compared the microbiological quality of produce samples from organic and conventional production and results are contradictory. While some have reported greater microbial counts in fresh produce from organic production, other studies do not. This manuscript provides a brief review of the current knowledge and summarizes data on the occurrence of pathogenic microorganisms in vegetables from organic production.

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Microbiological quality of organic vegetables produced in soil treated with different types of manure and mineral fertilizer

Cited by 31 publications

References 55 publications

Microbial Contamination of Fresh Produce: What, Where, and How?

Microbial Contamination of Fresh Produce: What, Where, and How?

Risk Factors for Microbial Contamination in Fruits and Vegetables at the Preharvest Level: A Systematic Review

Microbiology of organic and conventionally grown fresh produce

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