Your browser doesn't support javascript.
loading
Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil.
de Aragão Freire Ferreira Finger, Jéssica; de Almeida Silva, Guilherme; Bernardino, Mariana Calado; Andrade, Dhuelly Kelly Almeida; Maffei, Daniele Fernanda; Pinto, Uelinton Manoel.
Afiliação
  • de Aragão Freire Ferreira Finger J; Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Professor Lineu Prestes, 580. B14, Sao Paulo, SP, 05508-000, Brazil.
  • de Almeida Silva G; Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil.
  • Bernardino MC; Department of Nutrition in Public Health, Faculty of Public Health, University of Sao Paulo, Sao Paulo, SP, Brazil.
  • Andrade DKA; Department of Nutrition in Public Health, Faculty of Public Health, University of Sao Paulo, Sao Paulo, SP, Brazil.
  • Maffei DF; Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba, SP, Brazil.
  • Pinto UM; Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil.
Braz J Microbiol ; 55(2): 1635-1646, 2024 Jun.
Article em En | MEDLINE | ID: mdl-38472699
ABSTRACT
Minimally processed vegetables (MPVs) are marketed as convenient and healthy choices for consumers. However, the absence of post-commercialization treatments raises concerns about their microbiological safety. This study investigated the processing practices of 28 Brazilian MPV plants and compared the microbiological quality of these products with fresh counterparts in the city of Sao Paulo, Brazil. Through cluster analysis, the processing plants were categorized into two groups group 1 (nineteen plants) primarily uses chemical substances in the washing step, while group 2 (nine plants) avoids chemical use but employs similar rinsing practices. Microbiological analysis of 100 samples (49 unprocessed and 51 MPVs) revealed no significant differences in microbial group counts (Enterobacteriaceae, coliforms, and E. coli) between the in natura (unprocessed) and MPV products. However, the prevalence of E. coli was higher in natura vegetables than in MPVs. The results indicated the presence of Salmonella DNA (from either dead or live cells or residual DNA) in 4 samples (3 in natura and 1 MPV) using conventional PCR, suggesting the presence of the pathogen in these samples. Listeria monocytogenes was absent, but Listeria innocua was found in two unprocessed products. The study suggests that certain MPVs have microbial loads similar to unprocessed vegetables, potentially serving as carriers for pathogen transmission. These findings emphasize the importance of understanding practices in Brazilian MPV processing plants, informing the implementation of control measures to improve MPV safety and shelf-life, thus ensuring microbiological safety.
Assuntos
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Verduras / Manipulação de Alimentos / Microbiologia de Alimentos País/Região como assunto: America do sul / Brasil Idioma: En Revista: Braz J Microbiol Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Brasil
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Verduras / Manipulação de Alimentos / Microbiologia de Alimentos País/Região como assunto: America do sul / Brasil Idioma: En Revista: Braz J Microbiol Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Brasil