Preliminary assessment of microbial quality of edible flowers

Wilczyńska, Aleksandra; Kukułowicz, Anita; Lewandowska, Anna

doi:10.1016/j.lwt.2021.111926

Cited by 3 publications

(3 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In edible flowers such as nasturtium (Tropaeolum L.) and calendula (Calendula officialis L.) the presence of S. aureus has been reported between 1.24 and 2.94 log CFU/g, this information is relevant since the consumption of edible flowers has been increasing in the food industry (Wilczynska et al, 2021). Regarding S. aureus biofilm formation, it has been reported that this is controlled by the Agr and LuxS/ AI-2 quorum sensing systems, where the agr operon regulates the density of bacterial cells and the expression of pathogenicity genes (Kong et al, 2006).…”

Section: Other Microorganisms That Interact With Plantsmentioning

confidence: 94%

Adhesion to and survival of foodborne pathogens in produce and strategies for their biocontrol

Barba‐León,

Arista‐Regalado,

Mancilla‐Becerra

et al. 2024

Journal of Food Safety

View full text Add to dashboard Cite

Foodborne pathogens can cause gastrointestinal infections in consumers and in some cases can even lead to outbreaks. In the last decade, it has been observed that some zoonotic pathogenic bacteria can use plants as secondary hosts. Contamination with foodborne bacteria becomes relevant in foods that are regularly eaten raw, such as lettuce, cilantro, fenugreek, rocket leaves, basil, and so forth, and some fruits such as tomatoes, melons, and green peppers; because the elimination of these pathogenic bacteria is difficult to achieve with conventional sanitization processes. Contamination of produce can occur throughout the entire production chain. In farmlands, pathogenic bacteria can contaminate the seed, mainly when contaminated water is used for irrigation. Later, bacteria can reach other plant tissues such as the stems, leaves, and fruits. Another form of contamination is when the produce is in contact with feces from domestic, production, or wild animals. Additionally, poor handling practices during harvest, packaging, distribution, and sale can contaminate produce. Studies have shown that foodborne pathogens can adhere to produce, sometimes forming a biofilm, and can also be internalized into the plant or fruit, which protects them from sanitation processes. For this reason, in this text we address three biocontrol strategies such as bacteria, lytic bacteriophages, and some fungi, as an alternative approach for the control of both foodborne and plant pathogens. Additionally, the use of these biological agents can represent an advantage for the development of the plant, making them a good strategy to favor yield.

show abstract

Section: Other Microorganisms That Interact With Plantsmentioning

confidence: 94%

Adhesion to and survival of foodborne pathogens in produce and strategies for their biocontrol

Barba‐León,

Arista‐Regalado,

Mancilla‐Becerra

et al. 2024

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…r Microbiological analyses Microbiological analyses were performed on day 0 (control) and 1, 2, and 3 days of flower storage according to the methodology detailed in our previous article [Wilczyńska et al, 2021]. Ten grams of each flower type were collected in a laminar air flow chamber and then homogenised together with 90 mL of a Ringer's solution using a Stomacher lab-blender 400 (Seward, Worthing, United Kingdom).…”

Section: Materials and Methods R Collection And Storage Of Flowersmentioning

confidence: 99%

“…The EF processing may increase the risk of contamination with, among others, contaminants, total aerobic mesophilic bacteria, Salmonella sp., Escherichia coli, coliforms, yeasts, and moulds [Fernandes et al, 2020a]. Subsequently, the use of contaminated EF, as an ingredient in ready-to-eat food, contributes to food spoilage and may cause foodborne outbreaks [Matyjaszczyk & Śmiechowska, 2019; Wilczyńska et al, 2021]. At this point, it should be emphasized that there are no requirements for the production process and conditions for harvesting and storing edible flowers.…”

Section: Introductionmentioning

confidence: 99%

Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage

Wilczyńska¹,

Kukułowicz²,

Lewandowska³

2023

Pol. J. Food Nutr. Sci.

Self Cite

View full text Add to dashboard Cite

Edible flowers are food products that are usually eaten fresh without prior heat treatment. Due to their chemical composition and low degree of processing, they can be an excellent breeding ground for microorganisms, and thus a source of infection. Methods of their preservation include proper packaging and storage at low temperatures. Therefore the aim of this study was to evaluate the effect of type of packaging (vacuum-sealed polyamide/polyethylene bag and polyethylene terephthalate box) on the microbial contamination of edible flowers including nasturtium, calendula, and daisy during refrigerated storage. The counts of selected pathogenic bacteria, total yeasts and moulds on the day of harvesting and after 1-3 days of refrigerated storage were determined. The results showed that the edible flowers did not contain Salmonella sp. or Escherichia coli (except nasturtiums), while all flowers contained both yeast and moulds at counts about 4-5 log cfu/g, and Staphylococcus aureus at numbers ranging from 1.89 to 2.72 log cfu/g. The differences in the counts of moulds and S. aureus were statistically significant depending on the type of flower. Neither the type of packaging nor storage time under refrigerated conditions influenced the degree of microbial contamination of the flowers.

show abstract

Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses

Coyago-Cruz,

Moya,

Méndez

et al. 2023

Foods

View full text Add to dashboard Cite

Flowers have played a significant role in society, focusing on their aesthetic value rather than their food potential. This study’s goal was to look into flowering plants for everything from health benefits to other possible applications. This review presents detailed information on 119 species of flowers with agri-food and health relevance. Data were collected on their family, species, common name, commonly used plant part, bioremediation applications, main chemical compounds, medicinal and gastronomic uses, and concentration of bioactive compounds such as carotenoids and phenolic compounds. In this respect, 87% of the floral species studied contain some toxic compounds, sometimes making them inedible, but specific molecules from these species have been used in medicine. Seventy-six percent can be consumed in low doses by infusion. In addition, 97% of the species studied are reported to have medicinal uses (32% immune system), and 63% could be used in the bioremediation of contaminated environments. Significantly, more than 50% of the species were only analysed for total concentrations of carotenoids and phenolic compounds, indicating a significant gap in identifying specific molecules of these bioactive compounds. These potential sources of bioactive compounds could transform the health and nutraceutical industries, offering innovative approaches to combat oxidative stress and promote optimal well-being.

show abstract

Preliminary assessment of microbial quality of edible flowers

Cited by 3 publications

References 19 publications

Adhesion to and survival of foodborne pathogens in produce and strategies for their biocontrol

Adhesion to and survival of foodborne pathogens in produce and strategies for their biocontrol

Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage

Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses

Contact Info

Product

Resources

About