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de Aragão Freire Ferreira Finger J, de Almeida Silva G, Bernardino MC, Andrade DKA, Maffei DF, Pinto UM. Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil. Braz J Microbiol 2024; 55:1635-1646. [PMID: 38472699 PMCID: PMC11153469 DOI: 10.1007/s42770-024-01275-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Accepted: 02/05/2024] [Indexed: 03/14/2024] Open
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.
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Affiliation(s)
- Jéssica de Aragão Freire Ferreira Finger
- 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
- Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil
| | - Guilherme de Almeida Silva
- Department of Nutrition in Public Health, Faculty of Public Health, University of Sao Paulo, Sao Paulo, SP, Brazil
| | - Mariana Calado Bernardino
- Department of Nutrition in Public Health, Faculty of Public Health, University of Sao Paulo, Sao Paulo, SP, Brazil
| | - Dhuelly Kelly Almeida Andrade
- Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba, SP, Brazil
| | - Daniele Fernanda Maffei
- Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil
- Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba, SP, Brazil
| | - Uelinton Manoel Pinto
- 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.
- Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil.
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Cuggino SG, Possas A, Posada-Izquierdo GD, Theumer MG, Pérez-Rodríguez F. Unveiling Fresh-Cut Lettuce Processing in Argentine Industries: Evaluating Salmonella Levels Using Predictive Microbiology Models. Foods 2023; 12:3999. [PMID: 37959118 PMCID: PMC10647251 DOI: 10.3390/foods12213999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/22/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
A survey was performed to gather information on the processing steps, conditions, and practices employed by industries processing ready-to-eat (RTE) leafy vegetables in Argentina. A total of seven industries participated in the survey. A cluster analysis of the data obtained was performed to identify homogeneous groups among the participating industries. The data collected were used as inputs of two predictive microbiology models to estimate Salmonella concentrations after chlorine washing, during storage and distribution of final products, and to rank the different practices according to the final estimated Salmonella levels. Six different clusters were identified by evaluating the parameters, methods, and controls applied in each processing step, evidencing a great variability among industries. The disinfectant agent applied by all participating industries was sodium hypochlorite, though concentrations and application times differed among industries from 50 to 200 ppm for 30 to 110 s. Simulations using predictive models indicated that the reductions in Salmonella in RTE leafy vegetables would vary in the range of 1.70-2.95 log CFU/g during chlorine-washing depending on chlorine concentrations applied, washing times, and vegetable cutting size, which varied from 9 to 16 cm2 among industries. Moreover, Salmonella would be able to grow in RTE leafy vegetables during storage and distribution, achieving levels of up to 2 log CFU/g, considering the storage and transportation temperatures and times reported by the industries, which vary from 4 to 14 °C and from 18 to 30 h. These results could be used to prioritize risk-based sampling programs by Food Official Control or determine more adequate process parameters to mitigate Salmonella in RTE leafy vegetables. Additionally, the information gathered in this study is useful for microbiological risk assessments.
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Affiliation(s)
- Sofia Griselda Cuggino
- Departamento de Fundamentación Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba X5000, Argentina;
| | - Arícia Possas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain; (G.D.P.-I.); (F.P.-R.)
| | - Guiomar Denisse Posada-Izquierdo
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain; (G.D.P.-I.); (F.P.-R.)
| | - Martin Gustavo Theumer
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba X5000, Argentina;
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro de Investigaciones en Bioquímica Clínica e Inmunología (CIBICI), Córdoba X5000, Argentina
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain; (G.D.P.-I.); (F.P.-R.)
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Finger JAFF, Santos IM, Silva GA, Bernardino MC, Pinto UM, Maffei DF. Minimally Processed Vegetables in Brazil: An Overview of Marketing, Processing, and Microbiological Aspects. Foods 2023; 12:foods12112259. [PMID: 37297503 DOI: 10.3390/foods12112259] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/30/2023] [Accepted: 06/01/2023] [Indexed: 06/12/2023] Open
Abstract
The global demand for minimally processed vegetables (MPVs) has grown, driven by changes in the population's lifestyle. MPVs are fresh vegetables that undergo several processing steps, resulting in ready-to-eat products, providing convenience for consumers and food companies. Among the processing steps, washing-disinfection plays an important role in reducing the microbial load and eliminating pathogens that may be present. However, poor hygiene practices can jeopardize the microbiological quality and safety of these products, thereby posing potential risks to consumer health. This study provides an overview of minimally processed vegetables (MPVs), with a specific focus on the Brazilian market. It includes information on the pricing of fresh vegetables and MPVs, as well as an examination of the various processing steps involved, and the microbiological aspects associated with MPVs. Data on the occurrence of hygiene indicators and pathogenic microorganisms in these products are presented. The focus of most studies has been on the detection of Escherichia coli, Salmonella spp., and Listeria monocytogenes, with prevalence rates ranging from 0.7% to 100%, 0.6% to 26.7%, and 0.2% to 33.3%, respectively. Foodborne outbreaks associated with the consumption of fresh vegetables in Brazil between 2000 and 2021 were also addressed. Although there is no information about whether these vegetables were consumed as fresh vegetables or MPVs, these data highlight the need for control measures to guarantee products with quality and safety to consumers.
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Affiliation(s)
- Jéssica A F F Finger
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-000, SP, Brazil
- Food Research Center (FoRC-CEPID), Sao Paulo 05508-080, SP, Brazil
| | - Isabela M Santos
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, SP, Brazil
| | - Guilherme A Silva
- Department of Nutrition, Faculty of Public Health, University of Sao Paulo, Sao Paulo 01246-904, SP, Brazil
| | - Mariana C Bernardino
- Department of Nutrition, Faculty of Public Health, University of Sao Paulo, Sao Paulo 01246-904, SP, Brazil
| | - Uelinton M Pinto
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-000, SP, Brazil
- Food Research Center (FoRC-CEPID), Sao Paulo 05508-080, SP, Brazil
| | - Daniele F Maffei
- Food Research Center (FoRC-CEPID), Sao Paulo 05508-080, SP, Brazil
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, SP, Brazil
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Evaluating an Ultrasonic Magnetostrictive Transducer with Conical Nickel Core: Performance and Application. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02953-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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5
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Lučić M, Sredović Ignjatović I, Lević S, Pećinar I, Antić M, Đurđić S, Onjia A. Ultrasound‐assisted extraction of essential and toxic elements from pepper in different ripening stages using Box‐Behnken design. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
Affiliation(s)
- Milica Lučić
- Innovation Center Faculty of Technology and Metallurgy Karnegijeva 4 11120 Belgrade Serbia
| | | | - Steva Lević
- Faculty of Agriculture University of Belgrade Nemanjina 6 11080 Zemun
| | - Ilinka Pećinar
- Faculty of Agriculture University of Belgrade Nemanjina 6 11080 Zemun
| | - Mališa Antić
- Faculty of Agriculture University of Belgrade Nemanjina 6 11080 Zemun
| | - Slađana Đurđić
- Faculty of Chemistry University of Belgrade Studentski trg 12‐16 11000 Belgrade
| | - Antonije Onjia
- Faculty of Technology and Metallurgy University of Belgrade Karnegijeva 4 11000 Belgrade
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Łepecka A, Zielińska D, Szymański P, Buras I, Kołożyn-Krajewska D. Assessment of the Microbiological Quality of Ready-to-Eat Salads-Are There Any Reasons for Concern about Public Health? INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19031582. [PMID: 35162605 PMCID: PMC8835243 DOI: 10.3390/ijerph19031582] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 12/03/2021] [Accepted: 01/27/2022] [Indexed: 01/01/2023]
Abstract
Ready-to-eat food products can be readily consumed without further preparation and are convenient for busy on-the-go consumers. The objective of the study was to assess the microbiological quality of ready-to-eat salads. Thirty RTE salads were tested for the presence of bacteria, yeasts, and molds using the TEMPO and agar plate method. The study demonstrated that most of the tested products were characterized by varying microbiological quality. The total number of mesophilic microbiotas was about 6 log CFU g-1. The high number of microorganisms was due to yeast and molds or Enterobacteriaceae. Half of the salads were contaminated with E. coli and three salads were contaminated with S. aureus. LAB were also found, which can be explained mainly by a dairy ingredient. In some salads, Salmonella spp. and L. monocytogenes were detected (26.7% and 33.3% of the samples, respectively). Based on the conducted tests, it was found that the microbiological quality was not satisfactory. The results presented in this study indicate that there is a significant problem of the presence of pathogens. Manufacturers should strive to reduce the possibility of microbial contamination through the use of widely understood hygiene of the production process, using hurdle technology, including the modified atmosphere and refrigerated storage.
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Affiliation(s)
- Anna Łepecka
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland;
- Correspondence:
| | - Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (I.B.); (D.K.-K.)
| | - Piotr Szymański
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland;
| | - Izabela Buras
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (I.B.); (D.K.-K.)
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (I.B.); (D.K.-K.)
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Finger JAFF, Maffei DF, Dias M, Mendes MA, Pinto UM. Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil. J Appl Microbiol 2020; 131:272-280. [PMID: 33211380 DOI: 10.1111/jam.14935] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 10/22/2020] [Accepted: 11/13/2020] [Indexed: 01/31/2023]
Abstract
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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Affiliation(s)
- J A F F Finger
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil.,Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil
| | - D F Maffei
- Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil.,Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba, SP, Brazil
| | - M Dias
- Dempster MS Lab, Department of Chemical Engineering, Polytechnic School, University of Sao Paulo, Sao Paulo, SP, Brazil
| | - M A Mendes
- Dempster MS Lab, Department of Chemical Engineering, Polytechnic School, University of Sao Paulo, Sao Paulo, SP, Brazil
| | - U M Pinto
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil.,Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil
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8
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A Closer Look at Changes in High-Risk Food-Handling Behaviors and Perceptions of Primary Food Handlers at Home in South Korea across Time. Foods 2020; 9:foods9101457. [PMID: 33066300 PMCID: PMC7602069 DOI: 10.3390/foods9101457] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 10/05/2020] [Accepted: 10/06/2020] [Indexed: 12/24/2022] Open
Abstract
Food-handling behaviors and risk perceptions among primary food handlers were investigated by consumer surveys from different subjects in 2010 (N = 609; 1st survey will be called here “Year 2010”) and 2019 (N = 605; 2nd survey will be called here “Year 2019”). Year 2010 was characterized by consumers’ risk perception-behavior gap (i.e., consumers knew safe methods for food-handling, but responses regarding the behaviors did not support their confidence in food safety): they (1) did not wash/trim foods before storage, (2) thawed frozen foods at room temperature, and (3) exposed leftovers to danger zone temperatures. These trends were not improved and the gaps in Year 2010 remained in Year 2019. Year 2010 was also characterized by other common high-risk behaviors improved during 8 years for the following aspects: (1) 70.0% of consumers divided a large portion of food into smaller pieces for storage, but few consumers (12.5%) labeled divided foods with relevant information, and (2) they excessively reused kitchen utensils. Whereas in Year 2019, more consumers (25.7%) labeled food and usage periods for kitchen utensils were shortened. Consumers usually conformed to food safety rules in both Year 2010 and 2019: (1) separate storage of foods, (2) storage of foods in the proper places/periods, (3) washing fruits/vegetables before eating, (4) washing hands after handling potentially hazardous foods, and (5) cooking foods and reheating leftovers to eat. Our findings provided resources for understanding consumers’ high-risk behaviors/perceptions at home, highlighting the importance of behavioral control.
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Sant'Anna PB, de Melo Franco BD, Maffei DF. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4664-4670. [PMID: 32329100 DOI: 10.1002/jsfa.10438] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 04/07/2020] [Accepted: 04/24/2020] [Indexed: 06/11/2023]
Abstract
The market of ready-to-eat minimally processed vegetables (RTE-MPV) is increasing in Brazil and many other countries. During processing, these vegetables go through several steps that modify their natural structure while maintaining the same nutritional and sensory attributes as the fresh produce. One of the most important steps is washing-disinfection, which aims to reduce the microbial load, prevent cross-contamination and inactivate pathogenic microorganisms that may be present. Nonetheless, the presence of pathogens and occurrence of foodborne illnesses associated with consumption of RTE-MPV concern consumers, governments and the food industry. This review brings an overview on the microbiological safety of RTE-MPV, focusing on Brazilian findings. Most of the published data are on detection of Salmonella spp. and Listeria monocytogenes, indicating that their prevalence may range from 0.4% to 12.5% and from 0.6% to 3.1%, respectively. The presence of these pathogens in fresh produce is unacceptable and risky, mainly in RTE-MPV, because consumers expect them to be clean and sanitized and consequently safe for consumption without any additional care. Therefore, proper control during the production of RTE-MPV is mandatory to guarantee products with quality and safety to consumers. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Pedro B Sant'Anna
- Department of Biological Sciences, 'Luiz de Queiroz' College of Agriculture, University of Sao Paulo, Piracicaba, Brazil
| | - Bernadette Dg de Melo Franco
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, Brazil
- Food Research Center (FoRC-CEPID), Sao Paulo, Brazil
| | - Daniele F Maffei
- Food Research Center (FoRC-CEPID), Sao Paulo, Brazil
- Department of Agri-food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of Sao Paulo, Piracicaba, Brazil
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Santos T, Campos F, Padovani N, Dias M, Mendes M, Maffei D. Assessment of the microbiological quality and safety of minimally processed vegetables sold in Piracicaba, SP, Brazil. Lett Appl Microbiol 2020; 71:187-194. [DOI: 10.1111/lam.13305] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 04/23/2020] [Accepted: 04/27/2020] [Indexed: 12/16/2022]
Affiliation(s)
- T.S. Santos
- Department of Agri‐food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture University of Sao Paulo Piracicaba SP Brazil
| | - F.B. Campos
- Department of Agri‐food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture University of Sao Paulo Piracicaba SP Brazil
| | - N.F.A. Padovani
- Department of Agri‐food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture University of Sao Paulo Piracicaba SP Brazil
| | - M. Dias
- Dempster MS Lab Department of Chemical Engineering Polytechnic School University of Sao Paulo Sao Paulo SP Brazil
| | - M.A. Mendes
- Dempster MS Lab Department of Chemical Engineering Polytechnic School University of Sao Paulo Sao Paulo SP Brazil
| | - D.F. Maffei
- Department of Agri‐food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture University of Sao Paulo Piracicaba SP Brazil
- Food Research Center (FoRC‐CEPID) Sao Paulo SP Brazil
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P V, Dash SK, Rayaguru K. Post-Harvest Processing and Utilization of Sweet Potato: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600540] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Vithu P
- Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India
| | - Sanjaya K Dash
- College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India
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12
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Gaglio R, Miceli A, Sardina MT, Francesca N, Moschetti G, Settanni L. Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13955] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali Università di Palermo Palermo Italy
| | - Alessandro Miceli
- Dipartimento Scienze Agrarie, Alimentari e Forestali Università di Palermo Palermo Italy
| | - Maria T. Sardina
- Dipartimento Scienze Agrarie, Alimentari e Forestali Università di Palermo Palermo Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali Università di Palermo Palermo Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali Università di Palermo Palermo Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali Università di Palermo Palermo Italy
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13
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Wastewater conservation and reuse in quality vegetable cultivation: Overview, challenges and future prospects. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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14
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Maldonade IR, Ginani VC, Riquette RFR, Gurgel-Gonçalves R, Mendes VS, Machado ER. Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms. Rev Inst Med Trop Sao Paulo 2019; 61:e14. [PMID: 30785568 PMCID: PMC6376928 DOI: 10.1590/s1678-9946201961014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Accepted: 12/19/2018] [Indexed: 11/22/2022] Open
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.
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Affiliation(s)
- Iriani Rodrigues Maldonade
- Empresa Brasileira de Pesquisa Agropecuária, Laboratório de Ciência e Tecnologia de Alimentos, Brasília, Distrito Federal, Brazil
| | - Verônica Cortez Ginani
- Universidade de Brasília, Faculdade de Ciências da Saúde, Departamento de Nutrição, Laboratório de Higiene dos Alimentos, Brasília, Distrito Federal, Brazil
| | - Roberta Figueiredo Resende Riquette
- Universidade de Brasília, Faculdade de Ciências da Saúde, Departamento de Nutrição, Laboratório de Higiene dos Alimentos, Brasília, Distrito Federal, Brazil
| | - Rodrigo Gurgel-Gonçalves
- Universidade de Brasília, Faculdade de Medicina, Laboratório de Parasitologia Médica e Biologia de Vetores, Brasília, Distrito Federal, Brazil
| | | | - Eleuza Rodrigues Machado
- Universidade de Brasília, Faculdade de Medicina, Laboratório de Parasitologia Médica e Biologia de Vetores, Brasília, Distrito Federal, Brazil.,Universidade Kroton, Faculdade Anhanguera de Taguatinga, Taguatinga, Distrito Federal, Brazil
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15
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López-Gálvez F, Tudela JA, Allende A, Gil MI. Microbial and chemical characterization of commercial washing lines of fresh produce highlights the need for process water control. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.05.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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16
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Alfonzo A, Gaglio R, Miceli A, Francesca N, Di Gerlando R, Moschetti G, Settanni L. Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes. Food Microbiol 2018; 73:298-304. [PMID: 29526216 DOI: 10.1016/j.fm.2018.02.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 02/07/2018] [Accepted: 02/08/2018] [Indexed: 11/25/2022]
Abstract
Microbiological, chemical and physical parameters of minimally processed red chicory (Cichorium intybus L.) subjected to two different transformation processes were investigated. A classic ready-to-eat (RTE) process (P1) and a production without cutting (P2) were monitored during refrigerated (4 °C) storage (15 d). Total mesophilic microorganisms, total psychrotrophic microorganisms and pseudomonads were detected at the highest cell densities in all samples. Presumptive Pseudomonas population dominated the cultivable microbial community of RTE red chicory and were characterized genetically. Twenty-two randomly amplified polymorphic DNA (RAPD) types were investigated by 16S rRNA gene sequencing, resulting in members of Rahnella and Pseudomonas. The identification of Pseudomonas species was further determined by sequencing of gyrB, rpoB and rpoD genes resulting in 16 species. A highest visual quality and a lower weight loss and colour variation were registered for P2, while soluble solid, nitrate and ascorbic acid contents were not affected by processing and storage. The integrated microbiological, chemical and physical approach applied in this study demonstrated the longer shelf-life of P2 red chicory.
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Affiliation(s)
- Antonio Alfonzo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy.
| | - Alessandro Miceli
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy
| | - Rosalia Di Gerlando
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128 Palermo, Italy
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Towards better microbial safety of fresh produce: Chlorophyllin-based photosensitization for microbial control of foodborne pathogens on cherry tomatoes. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2018; 182:130-136. [DOI: 10.1016/j.jphotobiol.2018.04.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 04/05/2018] [Accepted: 04/05/2018] [Indexed: 11/23/2022]
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18
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Mir SA, Shah MA, Mir MM, Dar B, Greiner R, Roohinejad S. Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Kim HS, Choi SJ, Yoon KS. Efficacy Evaluation of Control Measures on the Reduction of Staphylococcus aureus in Salad and Bacillus cereus in Fried Rice Served at Restaurants. Foodborne Pathog Dis 2017; 15:198-209. [PMID: 29265878 DOI: 10.1089/fpd.2017.2334] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
The objective of this study was to assess the effect of washing on Staphylococcus aureus reduction in salads and the effect of reheating on Bacillus cereus vegetative cells and spores reduction in fried rice at restaurants using the stochastic food safety objective (FSO) tool. The leaf vegetable was inoculated with S. aureus and washed with tap water, 100 ppm of NaClO, or 30 ppm of slightly acidic electrolyzed water (SAEW) for either 60 s or 5 min. The washing effect of 30 ppm SAEW was greater than that of 100 ppm NaClO. Based on the FSO concept, washing leaf vegetables with 30 ppm SAEW for 5 min was the most efficient control measure for S. aureus in salads. In addition, the salad should be consumed within 4 h at 25°C and 2 h at 35°C after 5 min of washing with 100 ppm NaClO or 30 ppm SAEW. The fried rice was first inoculated with B. cereus vegetative cells or spores and was then reheated in a frying pan at medium (internal temperature of fried rice: 69.2°C-78.8°C) or high heat (internal temperature of fried rice:103.8°C-121.4°C) or in a microwave oven (internal temperature of fried rice:86.3°C-90.6°C) for 3 or 4 min. Based on the FSO, reheating rice in a microwave oven was the most efficient control measure for B. cereus vegetative cells and spores in fried rice. The holding time for fried rice can be extended up to 6 h at 25°C, 3 h at 35°C, and 2 h at 45°C with reheating. Microbiological hazards in salads and fried rice can be controlled by washing with a sanitizer and reheating, respectively and then by controlling of holding temperature before being served at restaurants.
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Affiliation(s)
- Han Sol Kim
- Department of Food and Nutrition, College of Human Ecology, Kyung Hee University , Seoul, Republic of Korea
| | - So Jeong Choi
- Department of Food and Nutrition, College of Human Ecology, Kyung Hee University , Seoul, Republic of Korea
| | - Ki Sun Yoon
- Department of Food and Nutrition, College of Human Ecology, Kyung Hee University , Seoul, Republic of Korea
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20
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de Camargo AC, Regitano-d'Arce MAB, Rasera GB, Canniatti-Brazaca SG, do Prado-Silva L, Alvarenga VO, Sant'Ana AS, Shahidi F. Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects. Food Chem 2017; 237:538-544. [PMID: 28764032 DOI: 10.1016/j.foodchem.2017.05.046] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/15/2017] [Accepted: 05/09/2017] [Indexed: 12/30/2022]
Abstract
Peanut skin (PS) and meal from dry-blanched peanuts (MDBP) were evaluated as sources of phenolic compounds. PS rendered the highest total phenolic content, antioxidant capacity towards ABTS radical cation, DPPH and hydroxyl radicals as well as reducing power. Phenolic acids were present in PS and MDBP whereas proanthocyanidins and monomeric flavonoids were found only in PS as identified by HPLC-DAD-ESI-MSn. Procyanidin-rich extracts prevented oxidation in non-irradiated and gamma-irradiated fish model system. Both extracts inhibited the growth of gram-positive (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Geobacillus stearothermophilus) and gram-negative bacteria (Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli). Regardless of the strain, phenolic acid-rich extracts showed the lowest minimum inhibitory capacity (MIC); therefore presenting higher antibacterial effect. The MIC of phenolic acid-rich extracts (24-49μgphenolics/mL) was higher but comparable to Ampicillin (10μg/mL). Thus, phenolics in PS and MDBP may serve as antioxidants and antimicrobial compounds.
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Affiliation(s)
- Adriano Costa de Camargo
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada; Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil
| | - Marisa Aparecida Bismara Regitano-d'Arce
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil
| | - Gabriela Boscariol Rasera
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil
| | - Solange Guidolin Canniatti-Brazaca
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil
| | - Leonardo do Prado-Silva
- Department of Food Science, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Verônica Ortiz Alvarenga
- Department of Food Science, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
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Mritunjay SK, Kumar V. A study on prevalence of microbial contamination on the surface of raw salad vegetables. 3 Biotech 2017; 7:13. [PMID: 28391475 PMCID: PMC5385173 DOI: 10.1007/s13205-016-0585-5] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2016] [Accepted: 12/07/2016] [Indexed: 11/30/2022] Open
Abstract
The present work evaluates the microbiological quality of raw salad vegetables (RSV) consumed in Dhanbad city, India. A total of 480 samples of 8 different raw salad vegetables from local market were examined for overall microbial quality in terms of aerobic mesophilic, psychrotrophic counts, yeast, mould and total coliform levels. E. coli O157:H7, Listeria monocytogenes and Salmonella sp. were detected by real-time polymerase chain reaction (qPCR) subsequent to isolation. Results showed that all the samples were found positive for total coliform; however, E. coli was detected in 16.7% of the total samples. Pathogenic microorganisms such as E. coli O157:H7, L. monocytogenes and Salmonella spp. were detected in 1.3, 3.5 and 4.0%, respectively, of the total samples. However, pathogens were not detected in any of the cabbage samples. The Exiguobacterium sp. (Strain ISM SP 2014) was detected in the spinach sample while studying the bacterial contamination, reported for the first time on the surface of RSV. The 16S rRNA gene sequencing showed less than 92% similarity with sequences available in the public domain.
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Affiliation(s)
- Sujeet Kumar Mritunjay
- Applied Microbiology Laboratory, Department of Environmental Science and Engineering, Indian Institute of Technology (Indian School of Mines), Dhanbad, Jharkhand, 826 004, India
| | - Vipin Kumar
- Applied Microbiology Laboratory, Department of Environmental Science and Engineering, Indian Institute of Technology (Indian School of Mines), Dhanbad, Jharkhand, 826 004, India.
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Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella. Food Res Int 2017; 92:106-112. [DOI: 10.1016/j.foodres.2016.12.014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Revised: 12/18/2016] [Accepted: 12/23/2016] [Indexed: 11/22/2022]
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23
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Maffei DF, Sant'Ana AS, Monteiro G, Schaffner DW, Franco BDGM. Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.). Lett Appl Microbiol 2016; 62:444-51. [PMID: 27105015 DOI: 10.1111/lam.12577] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 04/04/2016] [Accepted: 04/18/2016] [Indexed: 11/26/2022]
Abstract
UNLABELLED This study evaluated the impact of sodium dichloroisocyanurate (5, 10, 20, 30, 40, 50 and 250 mg l(-1) ) in wash water on transfer of Salmonella Typhimurium from contaminated lettuce to wash water and then to other noncontaminated lettuces washed sequentially in the same water. Experiments were designed mimicking the conditions commonly seen in minimally processed vegetable (MPV) processing plants in Brazil. The scenarios were as follows: (1) Washing one inoculated lettuce portion in nonchlorinated water, followed by washing 10 noninoculated portions sequentially. (2) Washing one inoculated lettuce portion in chlorinated water followed by washing five noninoculated portions sequentially. (3) Washing five inoculated lettuce portions in chlorinated water sequentially, followed by washing five noninoculated portions sequentially. (4) Washing five noninoculated lettuce portions in chlorinated water sequentially, followed by washing five inoculated portions sequentially and then by washing five noninoculated portions sequentially in the same water. Salm. Typhimurium transfer from inoculated lettuce to wash water and further dissemination to noninoculated lettuces occurred when nonchlorinated water was used (scenario 1). When chlorinated water was used (scenarios 2, 3 and 4), no measurable Salm. Typhimurium transfer occurred if the sanitizer was ≥10 mg l(-1) . Use of sanitizers in correct concentrations is important to minimize the risk of microbial transfer during MPV washing. SIGNIFICANCE AND IMPACT OF THE STUDY In this study, the impact of sodium dichloroisocyanurate in the wash water on transfer of Salmonella Typhimurium from inoculated lettuce to wash water and then to other noninoculated lettuces washed sequentially in the same water was evaluated. The use of chlorinated water, at concentration above 10 mg l(-1) , effectively prevented Salm. Typhimurium transfer under several different washing scenarios. Conversely, when nonchlorinated water was used, Salm. Typhimurium transfer occurred in up to at least 10 noninoculated batches of lettuce washed sequentially in the same water.
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Affiliation(s)
- D F Maffei
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Food Research Center, University of Sao Paulo, Sao Paulo, Brazil
| | - A S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - G Monteiro
- Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, Brazil
| | - D W Schaffner
- Department of Food Science, School of Biological and Environmental Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
| | - B D G M Franco
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Food Research Center, University of Sao Paulo, Sao Paulo, Brazil
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