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. 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 Dias  4 , M A Mendes  4 , U M Pinto  1   2
Affiliations

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.

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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