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

doi:10.1111/jam.14935

. 2021 Jul;131(1):272-280.

doi: 10.1111/jam.14935. Epub 2020 Dec 6.

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

J A F F Finger^{1

2}, D F Maffei^{2

3}, M Dias⁴, M A Mendes⁴, U M Pinto^{1

2}

Affiliations

¹ Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil.
² Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil.
³ Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba, SP, Brazil.
⁴ Dempster MS Lab, Department of Chemical Engineering, Polytechnic School, University of Sao Paulo, Sao Paulo, SP, Brazil.

PMID: 33211380
DOI: 10.1111/jam.14935

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

J A F F Finger et al. J Appl Microbiol. 2021 Jul.

. 2021 Jul;131(1):272-280.

doi: 10.1111/jam.14935. Epub 2020 Dec 6.

Authors

J A F F Finger^{1

2}, D F Maffei^{2

3}, M Dias⁴, M A Mendes⁴, U M Pinto^{1

2}

Affiliations

¹ Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil.
² Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil.
³ Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba, SP, Brazil.
⁴ Dempster MS Lab, Department of Chemical Engineering, Polytechnic School, University of Sao Paulo, Sao Paulo, SP, Brazil.

PMID: 33211380
DOI: 10.1111/jam.14935

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.

Keywords: food safety; fresh herbs; microbial contamination; minimally processed vegetables; quality control.

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References

1. Abadias, M., Usall, J., Anguera, M., Solsona, C. and Viñas, I. (2008) Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. Int J Food Microbiol 123, 121-129. https://doi.org/10.1016/j.ijfoodmicro.2007.12.013.
1. Alvarenga, A.L.B., Toledo, J.C.D. and Paulillo, L.F.D.O. (2014) Qualidade e segurança de vegetais minimamente processados: proposta de estruturas de governança entre os agentes da cadeia e os sinais da qualidade. Gest Prod 21, 341-354. https://doi.org/10.1590/S0104-530X2014005000003.
1. Alves, L.A.C., Souza, R.C., Da Silva, T.M.C., Watanabe, A., Dias, M., Mendes, M.A. and Ciamponi, A.L. (2016) Identification of microorganisms in biofluids of individuals with periodontitis and chronic kidney disease using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Rapid Commun Mass Spectrom 30, 1228-1232. https://doi.org/10.1002/rcm.7555.
1. Bautista-De León, H., Gómez-Aldapa, C.A., Rangel-Vargas, E., Vázquez-Barrios, E. and Castro-Rosas, J. (2013) Frequency of indicator bacteria, Salmonella and diarrhoeagenic Escherichia coli pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants. Lett Appl Microbiol 56, 414-420. https://doi.org/10.1111/lam.12063.
1. Baylis, C., Uyttendaele, M., Joosten, H. and Davies, A. (2011) The Enterobacteriaceae and Their Significance to the Food Industry. https://www.cabdirect.org/cabdirect/FullTextPDF/2014/20143006754.pdf. Accessed 13 January 2020. Brussels, Belgium: ILSI Europe.

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[1] Abadias, M., Usall, J., Anguera, M., Solsona, C. and Viñas, I. (2008) Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. Int J Food Microbiol 123, 121-129. https://doi.org/10.1016/j.ijfoodmicro.2007.12.013.

[2] Abadias, M., Usall, J., Anguera, M., Solsona, C. and Viñas, I. (2008) Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. Int J Food Microbiol 123, 121-129. https://doi.org/10.1016/j.ijfoodmicro.2007.12.013.

[3] Alvarenga, A.L.B., Toledo, J.C.D. and Paulillo, L.F.D.O. (2014) Qualidade e segurança de vegetais minimamente processados: proposta de estruturas de governança entre os agentes da cadeia e os sinais da qualidade. Gest Prod 21, 341-354. https://doi.org/10.1590/S0104-530X2014005000003.

[4] Alvarenga, A.L.B., Toledo, J.C.D. and Paulillo, L.F.D.O. (2014) Qualidade e segurança de vegetais minimamente processados: proposta de estruturas de governança entre os agentes da cadeia e os sinais da qualidade. Gest Prod 21, 341-354. https://doi.org/10.1590/S0104-530X2014005000003.

[5] Alves, L.A.C., Souza, R.C., Da Silva, T.M.C., Watanabe, A., Dias, M., Mendes, M.A. and Ciamponi, A.L. (2016) Identification of microorganisms in biofluids of individuals with periodontitis and chronic kidney disease using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Rapid Commun Mass Spectrom 30, 1228-1232. https://doi.org/10.1002/rcm.7555.

[6] Alves, L.A.C., Souza, R.C., Da Silva, T.M.C., Watanabe, A., Dias, M., Mendes, M.A. and Ciamponi, A.L. (2016) Identification of microorganisms in biofluids of individuals with periodontitis and chronic kidney disease using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Rapid Commun Mass Spectrom 30, 1228-1232. https://doi.org/10.1002/rcm.7555.

[7] Bautista-De León, H., Gómez-Aldapa, C.A., Rangel-Vargas, E., Vázquez-Barrios, E. and Castro-Rosas, J. (2013) Frequency of indicator bacteria, Salmonella and diarrhoeagenic Escherichia coli pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants. Lett Appl Microbiol 56, 414-420. https://doi.org/10.1111/lam.12063.

[8] Bautista-De León, H., Gómez-Aldapa, C.A., Rangel-Vargas, E., Vázquez-Barrios, E. and Castro-Rosas, J. (2013) Frequency of indicator bacteria, Salmonella and diarrhoeagenic Escherichia coli pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants. Lett Appl Microbiol 56, 414-420. https://doi.org/10.1111/lam.12063.

[9] Baylis, C., Uyttendaele, M., Joosten, H. and Davies, A. (2011) The Enterobacteriaceae and Their Significance to the Food Industry. https://www.cabdirect.org/cabdirect/FullTextPDF/2014/20143006754.pdf. Accessed 13 January 2020. Brussels, Belgium: ILSI Europe.

[10] Baylis, C., Uyttendaele, M., Joosten, H. and Davies, A. (2011) The Enterobacteriaceae and Their Significance to the Food Industry. https://www.cabdirect.org/cabdirect/FullTextPDF/2014/20143006754.pdf. Accessed 13 January 2020. Brussels, Belgium: ILSI Europe.

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

Affiliations

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

Authors

Affiliations

Abstract

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References

MeSH terms

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LinkOut - more resources

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Medical

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