Microbiological quality of organic and conventional vegetables sold in Brazil
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
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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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 3.667 1,502 |
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) |
repository.mail.fl_str_mv |
|
_version_ |
1808129405762928640 |