Microbiological quality of organic and conventional vegetables sold in Brazil

Detalhes bibliográficos
Autor(a) principal: Maffei, Daniele Fernanda [UNESP]
Data de Publicação: 2013
Outros Autores: Silveira, Neliane Ferraz de Arruda, Catanozi, Maria da Penha Longo Mortatti [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.foodcont.2012.06.013
http://hdl.handle.net/11449/74170
Resumo: While searching for healthier diets, people became more attentive to organic produce. Yet, organic foods may be more susceptible to microbiological contamination because of the use of organic fertilizers, a possible source of pathogenic bacteria. In this study, 130 samples of different organic and conventional vegetable varieties sold in Brazil were analyzed for mesophilic aerobic bacteria, yeasts and molds, total coliforms, Escherichia coli and Salmonella spp. Most of the mesophilic aerobic bacteria counts in organic and conventional vegetables ranged from 6 to 7 log10 CFU/g; most of the yeasts and molds counts ranged from 5 to 6 log10 CFU/g and most of the total coliforms counts ranged from 4 to 5 log10 CFU/g. E. coli was found in 41.5% of the organic and 40.0% of the conventional vegetables, and most samples had counts ranging from 1 to 2 log10 CFU/g. Salmonella spp. was not found in any sample. Comparative analyses of the microbial counts of organic and conventional vegetables showed that some organic varieties have greater counts. However, the global results show that this is not a trend. These results indicate the need of good farming practices, and proper sanitization before consumption, to ensure food quality and safety. © 2012 Elsevier Ltd.
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spelling Microbiological quality of organic and conventional vegetables sold in BrazilFood safetyIndicator microorganismsOrganic and conventional farmingSalmonella spp.VegetablesBacteria (microorganisms)Escherichia coliSalmonellaWhile searching for healthier diets, people became more attentive to organic produce. Yet, organic foods may be more susceptible to microbiological contamination because of the use of organic fertilizers, a possible source of pathogenic bacteria. In this study, 130 samples of different organic and conventional vegetable varieties sold in Brazil were analyzed for mesophilic aerobic bacteria, yeasts and molds, total coliforms, Escherichia coli and Salmonella spp. Most of the mesophilic aerobic bacteria counts in organic and conventional vegetables ranged from 6 to 7 log10 CFU/g; most of the yeasts and molds counts ranged from 5 to 6 log10 CFU/g and most of the total coliforms counts ranged from 4 to 5 log10 CFU/g. E. coli was found in 41.5% of the organic and 40.0% of the conventional vegetables, and most samples had counts ranging from 1 to 2 log10 CFU/g. Salmonella spp. was not found in any sample. Comparative analyses of the microbial counts of organic and conventional vegetables showed that some organic varieties have greater counts. However, the global results show that this is not a trend. These results indicate the need of good farming practices, and proper sanitization before consumption, to ensure food quality and safety. © 2012 Elsevier Ltd.Department of Food and Nutrition Faculty of Pharmaceutical Sciences São Paulo State University - UNESP, Araraquara, SPInstitute of Food Technology - ITAL, Campinas, SPDepartment of Food and Nutrition Faculty of Pharmaceutical Sciences São Paulo State University - UNESP, Araraquara, SPUniversidade Estadual Paulista (Unesp)Institute of Food Technology - ITALMaffei, Daniele Fernanda [UNESP]Silveira, Neliane Ferraz de ArrudaCatanozi, Maria da Penha Longo Mortatti [UNESP]2014-05-27T11:27:28Z2014-05-27T11:27:28Z2013-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article226-230application/pdfhttp://dx.doi.org/10.1016/j.foodcont.2012.06.013Food Control, v. 29, n. 1, p. 226-230, 2013.0956-7135http://hdl.handle.net/11449/7417010.1016/j.foodcont.2012.06.013WOS:0003098006000372-s2.0-848632150532-s2.0-84863215053.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Control3.6671,502info:eu-repo/semantics/openAccess2024-06-21T12:47:12Zoai:repositorio.unesp.br:11449/74170Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:12:49.024542Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Microbiological quality of organic and conventional vegetables sold in Brazil
title Microbiological quality of organic and conventional vegetables sold in Brazil
spellingShingle Microbiological quality of organic and conventional vegetables sold in Brazil
Maffei, Daniele Fernanda [UNESP]
Food safety
Indicator microorganisms
Organic and conventional farming
Salmonella spp.
Vegetables
Bacteria (microorganisms)
Escherichia coli
Salmonella
title_short Microbiological quality of organic and conventional vegetables sold in Brazil
title_full Microbiological quality of organic and conventional vegetables sold in Brazil
title_fullStr Microbiological quality of organic and conventional vegetables sold in Brazil
title_full_unstemmed Microbiological quality of organic and conventional vegetables sold in Brazil
title_sort Microbiological quality of organic and conventional vegetables sold in Brazil
author Maffei, Daniele Fernanda [UNESP]
author_facet Maffei, Daniele Fernanda [UNESP]
Silveira, Neliane Ferraz de Arruda
Catanozi, Maria da Penha Longo Mortatti [UNESP]
author_role author
author2 Silveira, Neliane Ferraz de Arruda
Catanozi, Maria da Penha Longo Mortatti [UNESP]
author2_role author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Institute of Food Technology - ITAL
dc.contributor.author.fl_str_mv Maffei, Daniele Fernanda [UNESP]
Silveira, Neliane Ferraz de Arruda
Catanozi, Maria da Penha Longo Mortatti [UNESP]
dc.subject.por.fl_str_mv Food safety
Indicator microorganisms
Organic and conventional farming
Salmonella spp.
Vegetables
Bacteria (microorganisms)
Escherichia coli
Salmonella
topic Food safety
Indicator microorganisms
Organic and conventional farming
Salmonella spp.
Vegetables
Bacteria (microorganisms)
Escherichia coli
Salmonella
description While searching for healthier diets, people became more attentive to organic produce. Yet, organic foods may be more susceptible to microbiological contamination because of the use of organic fertilizers, a possible source of pathogenic bacteria. In this study, 130 samples of different organic and conventional vegetable varieties sold in Brazil were analyzed for mesophilic aerobic bacteria, yeasts and molds, total coliforms, Escherichia coli and Salmonella spp. Most of the mesophilic aerobic bacteria counts in organic and conventional vegetables ranged from 6 to 7 log10 CFU/g; most of the yeasts and molds counts ranged from 5 to 6 log10 CFU/g and most of the total coliforms counts ranged from 4 to 5 log10 CFU/g. E. coli was found in 41.5% of the organic and 40.0% of the conventional vegetables, and most samples had counts ranging from 1 to 2 log10 CFU/g. Salmonella spp. was not found in any sample. Comparative analyses of the microbial counts of organic and conventional vegetables showed that some organic varieties have greater counts. However, the global results show that this is not a trend. These results indicate the need of good farming practices, and proper sanitization before consumption, to ensure food quality and safety. © 2012 Elsevier Ltd.
publishDate 2013
dc.date.none.fl_str_mv 2013-01-01
2014-05-27T11:27:28Z
2014-05-27T11:27:28Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.foodcont.2012.06.013
Food Control, v. 29, n. 1, p. 226-230, 2013.
0956-7135
http://hdl.handle.net/11449/74170
10.1016/j.foodcont.2012.06.013
WOS:000309800600037
2-s2.0-84863215053
2-s2.0-84863215053.pdf
url http://dx.doi.org/10.1016/j.foodcont.2012.06.013
http://hdl.handle.net/11449/74170
identifier_str_mv Food Control, v. 29, n. 1, p. 226-230, 2013.
0956-7135
10.1016/j.foodcont.2012.06.013
WOS:000309800600037
2-s2.0-84863215053
2-s2.0-84863215053.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Control
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 226-230
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
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