Microbiological safety of organic vegetables in Brazil
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | The Journal of Engineering and Exact Sciences |
Texto Completo: | https://periodicos.ufv.br/jcec/article/view/14888 |
Resumo: | The consumption of plant-based foods has been encouraged by health professionals and government agencies, due to their nutritional and functional properties, such as high fiber, vitamins and minerals content. However, food outbreaks resulting from the consumption of raw vegetables, such as greenery and sprouts, have been recorded worldwide. The consumer demand for safe food and sustainable means of production has expanded the space of organic production in the global market. Although the organic production system is more sustainable and organic foods are considered healthier, when compared to those produced by conventional agriculture, they are not necessarily safer from a microbiological point of view. Considering the practices related to organic agriculture, mainly the use of fertilizers based on composted manure to replace synthetic fertilizers, the risk of microbiological contamination of vegetables during their production, the microbiological control of organic vegetables is essential in order to guarantee its quality and prevent outbreaks of foodborne diseases. Although viruses are its most common agents, bacteria represent the most serious cases, which can lead to hospitalizations and deaths. Among the bacterial groups most frequently associated with foodborne diseases, two bacterial species belonging to the Enterobacteriacea family, Escherichia coli and Salmonella spp., in addition to Staphylococcus and Listeria monocytogenes, can be highlighted. |
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Microbiological safety of organic vegetables in BrazilSegurança microbiológica de hortaliças orgânicas no BrasilVegetables. Organic production. Foodborne diseases.Hortaliças. Produção orgânica. DTAs.The consumption of plant-based foods has been encouraged by health professionals and government agencies, due to their nutritional and functional properties, such as high fiber, vitamins and minerals content. However, food outbreaks resulting from the consumption of raw vegetables, such as greenery and sprouts, have been recorded worldwide. The consumer demand for safe food and sustainable means of production has expanded the space of organic production in the global market. Although the organic production system is more sustainable and organic foods are considered healthier, when compared to those produced by conventional agriculture, they are not necessarily safer from a microbiological point of view. Considering the practices related to organic agriculture, mainly the use of fertilizers based on composted manure to replace synthetic fertilizers, the risk of microbiological contamination of vegetables during their production, the microbiological control of organic vegetables is essential in order to guarantee its quality and prevent outbreaks of foodborne diseases. Although viruses are its most common agents, bacteria represent the most serious cases, which can lead to hospitalizations and deaths. Among the bacterial groups most frequently associated with foodborne diseases, two bacterial species belonging to the Enterobacteriacea family, Escherichia coli and Salmonella spp., in addition to Staphylococcus and Listeria monocytogenes, can be highlighted.O consumo de alimentos de origem vegetal é incentivado por profissionais de saúde e agências governamentais, devido as suas propriedades nutricionais e funcionais, como elevado teor de fibras, vitaminas e minerais. Entretanto, surtos alimentares resultantes do consumo de vegetais crus, como hortaliças e brotos, têm sido registrados em todo o mundo. A demanda dos consumidores por alimentos seguros e por meios de produção sustentáveis tem ampliado o espaço da produção orgânica no mercado global. Embora o sistema de produção orgânica seja mais sustentável e os alimentos orgânicos sejam considerados mais saudáveis, quando comparados aos produzidos pela agricultura convencional, eles não são necessariamente mais seguros do ponto de vista microbiológico. Tendo em vista as práticas relacionadas à agricultura orgânica, principalmente o uso de fertilizantes a base de esterco compostado em substituição aos fertilizantes sintéticos, o risco de contaminação microbiológica de hortaliças, durante a sua produção, o controle microbiológico das hortaliças orgânicas é essencial a fim de se garantir a sua qualidade e evitar surtos de DTAs (Doenças Transmitidas por Alimentos). Apesar dos vírus serem os seus agentes mais comuns, as bactérias representam os casos mais graves, podendo levar a hospitalizações e mortes. Dentre os grupos bacterianos mais frequentemente associadoas a DTAs pode-se destacar duas espécies bacterianas pertencentes à família Enterobacteriacea, Escherichia coli e Salmonella spp., além de Staphylococcus e Listeria monocytogenes.Universidade Federal de Viçosa - UFV2022-11-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1488810.18540/jcecvl8iss9pp14888-01eThe Journal of Engineering and Exact Sciences; Vol. 8 No. 9 (2022); 14888-01eThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 9 (2022); 14888-01eThe Journal of Engineering and Exact Sciences; v. 8 n. 9 (2022); 14888-01e2527-1075reponame:The Journal of Engineering and Exact Sciencesinstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/14888/7575Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMorgado, Karina RosaSilva, Mariana Guedes Resende daEvaristo, Rafaela Anjos FagundesSouza, Roger SantosVigoder, Hilana Ceotto2023-09-19T11:07:39Zoai:ojs.periodicos.ufv.br:article/14888Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/oai2527-10752527-1075opendoar:2023-09-19T11:07:39The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Microbiological safety of organic vegetables in Brazil Segurança microbiológica de hortaliças orgânicas no Brasil |
title |
Microbiological safety of organic vegetables in Brazil |
spellingShingle |
Microbiological safety of organic vegetables in Brazil Morgado, Karina Rosa Vegetables. Organic production. Foodborne diseases. Hortaliças. Produção orgânica. DTAs. |
title_short |
Microbiological safety of organic vegetables in Brazil |
title_full |
Microbiological safety of organic vegetables in Brazil |
title_fullStr |
Microbiological safety of organic vegetables in Brazil |
title_full_unstemmed |
Microbiological safety of organic vegetables in Brazil |
title_sort |
Microbiological safety of organic vegetables in Brazil |
author |
Morgado, Karina Rosa |
author_facet |
Morgado, Karina Rosa Silva, Mariana Guedes Resende da Evaristo, Rafaela Anjos Fagundes Souza, Roger Santos Vigoder, Hilana Ceotto |
author_role |
author |
author2 |
Silva, Mariana Guedes Resende da Evaristo, Rafaela Anjos Fagundes Souza, Roger Santos Vigoder, Hilana Ceotto |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Morgado, Karina Rosa Silva, Mariana Guedes Resende da Evaristo, Rafaela Anjos Fagundes Souza, Roger Santos Vigoder, Hilana Ceotto |
dc.subject.por.fl_str_mv |
Vegetables. Organic production. Foodborne diseases. Hortaliças. Produção orgânica. DTAs. |
topic |
Vegetables. Organic production. Foodborne diseases. Hortaliças. Produção orgânica. DTAs. |
description |
The consumption of plant-based foods has been encouraged by health professionals and government agencies, due to their nutritional and functional properties, such as high fiber, vitamins and minerals content. However, food outbreaks resulting from the consumption of raw vegetables, such as greenery and sprouts, have been recorded worldwide. The consumer demand for safe food and sustainable means of production has expanded the space of organic production in the global market. Although the organic production system is more sustainable and organic foods are considered healthier, when compared to those produced by conventional agriculture, they are not necessarily safer from a microbiological point of view. Considering the practices related to organic agriculture, mainly the use of fertilizers based on composted manure to replace synthetic fertilizers, the risk of microbiological contamination of vegetables during their production, the microbiological control of organic vegetables is essential in order to guarantee its quality and prevent outbreaks of foodborne diseases. Although viruses are its most common agents, bacteria represent the most serious cases, which can lead to hospitalizations and deaths. Among the bacterial groups most frequently associated with foodborne diseases, two bacterial species belonging to the Enterobacteriacea family, Escherichia coli and Salmonella spp., in addition to Staphylococcus and Listeria monocytogenes, can be highlighted. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-11-10 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14888 10.18540/jcecvl8iss9pp14888-01e |
url |
https://periodicos.ufv.br/jcec/article/view/14888 |
identifier_str_mv |
10.18540/jcecvl8iss9pp14888-01e |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14888/7575 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
dc.source.none.fl_str_mv |
The Journal of Engineering and Exact Sciences; Vol. 8 No. 9 (2022); 14888-01e The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 9 (2022); 14888-01e The Journal of Engineering and Exact Sciences; v. 8 n. 9 (2022); 14888-01e 2527-1075 reponame:The Journal of Engineering and Exact Sciences instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
The Journal of Engineering and Exact Sciences |
collection |
The Journal of Engineering and Exact Sciences |
repository.name.fl_str_mv |
The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
|
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1798313316003610624 |