Assessment of the microbiological quality and safety of minimally processed vegetables sold in Piracicaba, SP, Brazil

Santos, Thiago S.; Campos, Fernanda Bueno; Padovani, Nicolle F A; Dias, Mirella; Mendes, Maria Anita; Maffei, Daniele Fernanda

doi:10.1111/lam.13305

Cited by 13 publications

(14 citation statements)

References 44 publications

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“…2018; Santos et al . 2020). The counts of Enterobacteriaceae in samples of minimally processed parsley found in this study (mean of 6·0 ± 1·0 log CFU per gram) were quite similar to those found by Santos et al .…”

Section: Discussionmentioning

confidence: 99%

“…The counts of Enterobacteriaceae in samples of minimally processed parsley found in this study (mean of 6·0 ± 1·0 log CFU per gram) were quite similar to those found by Santos et al . (2020), who also evaluated the occurrence of this microbial group in MPV samples sold in Brazil with a mean of 6·5 ± 1·2 log CFU per gram.…”

Section: Discussionmentioning

confidence: 99%

“…Santos et al . (2020) could identify 54·1% of the isolates obtained from samples of MPV sold in Brazil using the Biotyper 3·1 database (Bruker Daltonics).…”

Section: Discussionmentioning

confidence: 99%

“…2020; Santos et al . 2020). Among the MPV samples analysed in these studies, parsley was often reported, usually with high counts of hygiene indicator micro‐organisms (e.g.…”

Section: Introductionmentioning

confidence: 99%

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Microbiological quality and safety of minimally processed parsley ( Petroselinum crispum ) sold in food markets, southeastern Brazil

Finger

Maffei

Dias

et al. 2020

J. Appl. Microbiol.

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Aims This study evaluated the microbiological quality and safety of minimally processed parsley sold in southeastern Brazilian food markets. Methods and Results One hundred samples were submitted to the enumeration of Enterobacteriaceae by plating on MacConkey agar. Colonies of Enterobacteriaceae were randomly selected and identified by MALDI‐TOF MS. Samples were also tested for Listeria monocytogenes and Salmonella sp. The mean count of Enterobacteriaceae was 6·0 ± 1·0 log CFU per gram, while 18 genera (including 30 species) of bacteria belonging to this family were identified. Salmonella and L. monocytogenes were not detected, while L. innocua was found in two samples and L. fleischmannii was found in one sample. Moreover generic Escherichia coli was found in three samples, all from different brands of minimally processed parsley. Conclusions Even though microbial pathogens were not isolated, a variety of indicator micro‐organisms were identified, including vegetable spoilers and species capable of causing human opportunistic infections. These results suggest hygienic failures and/or lack of temperature control during processing and storage of these ready‐to‐eat products. Significance and Impact of Study This study highlights the need for control measures during the production chain of minimally processed parsley in order to reduce microbial contamination and the risks of foodborne diseases.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

“…Santos et al . (2020) could identify 54·1% of the isolates obtained from samples of MPV sold in Brazil using the Biotyper 3·1 database (Bruker Daltonics).…”

Section: Discussionmentioning

confidence: 99%

“…2020; Santos et al . 2020). Among the MPV samples analysed in these studies, parsley was often reported, usually with high counts of hygiene indicator micro‐organisms (e.g.…”

Section: Introductionmentioning

confidence: 99%

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Microbiological quality and safety of minimally processed parsley ( Petroselinum crispum ) sold in food markets, southeastern Brazil

Finger

Maffei

Dias

et al. 2020

J. Appl. Microbiol.

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“…These findings are in agreement with Manios et al (2013) [44] that reported an increase in Enterobacteriaceae countings in salads stored for 10 to 12 days at 8 • C. Significant differences (p < 0.05) were detected on Enterobacteriaceae countings on the first and last day of the challenge test, at 12 • C and 16 • C, indicating the presence of psychrotrophic Enterobacteriaceae that are able to multiply in chilled food. The Enterobacteriaceae family is commonly used to assess the adequacy of food processing and hygiene practices [45]. Enterobacteriaceae counts higher than 4 log cfu/g in RTE foods would be unsatisfactory in terms of hygiene [46].…”

Section: Physicochemical Analyses-a W and Ph Measurementsmentioning

confidence: 99%

Listeria monocytogenes Assessment in a Ready-to-Eat Salad Shelf-Life Study Using Conventional Culture-Based Methods, Genetic Profiling, and Propidium Monoazide Quantitative PCR

Bernardo

Duarte

Tavares

et al. 2021

Foods

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Listeriosis is almost entirely transmitted through foods contaminated with Listeria monocytogenes. Ready-to-eat foods present a particular challenge due to their long refrigerated shelf-life, not requiring any heat treatment before consumption. In this work, a shelf-life assessment of an industrially produced ready-to-eat salad was performed using conventional culture-based and molecular methods. L. monocytogenes isolates were confirmed and serogrouped using multiplex PCR, and genetic subtyping was performed by pulsed-field gel electrophoresis (PFGE). PMAxx-qPCR was used as an alternative method for L. monocytogenes quantification in foods. Salad samples were kept at 4 °C, 12 °C, and 16 °C for eight days and analysed. At 4 °C, acceptable results were obtained considering hygiene indicators, i.e., Enterobacteriaceae (ranging from 3.55 ± 0.15 log cfu/g to 5.39 ± 0.21 log cfu/g) and aerobic mesophilic colony counts (5.91 ± 0.90 log cfu/g to 9.41 ± 0.58 log cfu/g) throughout the study, but the same did not happen at 12 °C and 16 °C. L. monocytogenes culture-based quantification exhibited low numbers (<1 log cfu/g) for all temperatures. From 30 presumptive isolates, 10 (33.3%) were confirmed as L. monocytogenes with the majority belonging to serogroup IVb. PFGE subtyping showed that 7 of the 10 L. monocytogenes isolates had 100% of pulsotype similarity, suggesting a possible common contamination source. PMAxx-qPCR revealed a statistically higher L. monocytogenes quantification (>3 log cfu/g) when compared to the conventional culture-based method, suggesting viable but non-culturable forms. Taken together, results underline the need to combine conventional methods with more sensitive, specific, and rapid ones for L. monocytogenes assessment in ready-to-eat foods shelf-life studies to reduce the potential risk for consumers.

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Relevance of Escherichia coli in Fresh Produce Safety

Luna-Guevara,

Toro,

Carchi-Carbo

et al. 2023

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Assessment of the microbiological quality and safety of minimally processed vegetables sold in Piracicaba, SP, Brazil

Cited by 13 publications

References 44 publications

Microbiological quality and safety of minimally processed parsley ( Petroselinum crispum ) sold in food markets, southeastern Brazil

Microbiological quality and safety of minimally processed parsley ( Petroselinum crispum ) sold in food markets, southeastern Brazil

Listeria monocytogenes Assessment in a Ready-to-Eat Salad Shelf-Life Study Using Conventional Culture-Based Methods, Genetic Profiling, and Propidium Monoazide Quantitative PCR

Relevance of Escherichia coli in Fresh Produce Safety

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