Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms

Abstract

Consumption of ready-to-eat (RTE) vegetables is quick, easy and healthy, especially when eaten without cooking. However, they might be a source of foodborne pathogenic microorganisms. The objective of this study was to evaluate the microbiological and parasitological contamination of fresh RTE vegetables produced in agroindustries in the Federal District of Brazil (FD), and to correlate contamination with good manufacturing practices (GMP). One hundred and three samples of RTE vegetables were collected from six agroindustries for microbiology and parasitology analyses and correlate with GMP; 54 samples were collected from three hypermarkets for parasitological evaluation. None of the samples analyzed were positive for Salmonella sp. and for thermotolerant coliforms, but they were contaminated with total coliforms. All analyzed samples were contaminated with at least one species of enteroparasistes or commensals, which were identified as Ascaris sp., Balantidium coli, Entamoeba histolytica/dispar, Hookworm, Strongyloides sp., Trichuris sp., Entamoeba sp., eggs and larvae of Nematoda, insects and fungi. Agroindustries that adopted GMP showed less contamination with helminths. RTE vegetables sold in hypermarkets of the FD are unfit for human consumption. It is important to guide farmers in the FD on the need to adopt good practices in the production and processing of vegetables to reduce the microbial contamination.

Influência da radiação ultravioleta e aditivos na conservação de kiwis minimamente processados

“…Atualmente, frutas e legumes minimamente processados são particularmente apreciados pelos consumidores, devido às suas propriedades nutritivas, conveniência e facilidade de consumo (Giovenzana et al, 2015). Considerando o apelo nutricional e o atendimento a uma demanda crescente por produtos prontos para consumo, empresas vêm se especializando no processamento mínimo de frutas e hortaliças, preocupadas também com a qualidade microbiológica (Maldonade et al, 2019). Nesse contexto, o processamento mínimo se insere e torna-se uma forma de aproveitar excedentes de produção e agregar valor ao produto (Vilas-Boas et al, 2009;Marques et al, 2011), sendo primordial assegurar a segurança microbiológica e a qualidade do alimento (Maldonade et al, 2019).…”

Detection of enteroparasites in foliar vegetables commercialized in street- and supermarkets in Aparecida de Goiânia, Goiás, Brazil

“…Despite the undeniable nutritional importance, raw or poorly washed vegetables contaminated with fecal residues or irrigated with water contaminated with parasitic forms have been reported as important vehicles for transmission of intestinal parasites to humans (Andrade et al, 2010;Fernandes et al, 2015). In Brazil, contamination of foliar vegetables is one of the main transmission routes of enteroparasites to humans (Soares and Cantos, 2005;Neres et al, 2011), and several studies have confirmed the presence of parasitic forms in vegetables commercialized in all regions of the country (Soares and Cantos, 2005;Esteves and Figueirôa, 2009;Neres et al, 2011;Gomes et al, 2014;Fernandes et al, 2015;Silva et al, 2015;Novacki et al, 2016;Santos et al, 2017;Maldonade et al, 2019;Machado et al, 2020;Rodrigues et al, 2020). However, in the State of Goiás there are still few reports on the occurrence of vegetables contaminated with parasitic forms.…”

Ketidaksesuaian Cara Produksi Pangan yang Baik di Industri Rumah Tangga (CPPB-IRT) (Studi Kasus IRT di Kota Meulaboh)

“…CPPB juga merupakan salah satu bentuk sistem jaminan mutu pangan yang mana penerapannya sangat penting bagi kelangsungan industri pangan. Manfaat dari penerapan tersebut yaitu mencegah kontaminasi, memperoleh kepercayaan konsumen, menurunkan resiko kerugian produksi akibat produk cacat, dan memungkinkan industri pangan memiliki pasar lebih luas yang mana supermarket ataupun pasar luar negeri mensyaratkan adanya jaminan keamanan pangan (Linthin et al, 2018;Maldonade et al, 2019;Ramanda et al, 2016;Rossi et al, 2018;Uyttendaele et al, 2015).…”