Bacteriological quality and antimicrobial resistance of Staphylococcus spp. and Escherichia coli isolated from organic and conventional fresh cheese

SALEH, Mariana Marques; CARVALHO, Alice Marqui de; ANDRADE, Nayara Martins de; Fonseca, Ana Beatriz Monteiro; Keller, Luiz Antonio Moura; Duarte, Maria Carmela K.H.; Franco, Róbson Maia

doi:10.1590/fst.54922

Cited by 3 publications

(1 citation statement)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In determining the most likely E. coli count, a significant difference was observed between the systems, with a higher rate of contamination in cheeses from the organic system. Given the similarity of the acquired results, it is required to investigate other criteria, such as the production system, herd health, and appropriate production methods, to thoroughly compare the two systems [ 79 ].…”

Section: Resultsmentioning

confidence: 99%

Microorganisms in Organic Food-Issues to Be Addressed

2023

View full text Add to dashboard Cite

The review aimed to analyse the latest data on microorganisms present in organic food, both beneficial and unwanted. In conclusion, organic food’s microbial quality is generally similar to that of conventionally produced food. However, some studies suggest that organic food may contain fewer pathogens, such as antibiotic-resistant strains, due to the absence of antibiotic use in organic farming practices. However, there is little discussion and data regarding the importance of some methods used in organic farming and the risk of food pathogens presence. Concerning data gaps, it is necessary to plan and perform detailed studies of the microbiological safety of organic food, including foodborne viruses and parasites and factors related to this method of cultivation and specific processing requirements. Such knowledge is essential for more effective management of the safety of this food. The use of beneficial bacteria in organic food production has not yet been widely addressed in the scientific literature. This is particularly desirable due to the properties of the separately researched probiotics and the organic food matrix. The microbiological quality of organic food and its potential impact on human health is worth further research to confirm its safety and to assess the beneficial properties resulting from the addition of probiotics.

show abstract

Section: Resultsmentioning

confidence: 99%

Microorganisms in Organic Food-Issues to Be Addressed

2023

View full text Add to dashboard Cite

show abstract

Identification of Bacterial Pathogens in Organic Food of Animal Origin in Poland

Sosnowski,

Wieczorek,

Osek

2024

Foods

View full text Add to dashboard Cite

The consumption of organic food has increased in recent years. In organic rearing animals are exposed to outdoor conditions, which may increase their risk of infection from various pathogens. In the present study the occurrence of the most significant foodborne pathogenic bacteria in organic meat and ready-to-eat organic meat products was assessed. Out of 100 raw organic meat samples tested, 72 were contaminated with bacterial pathogens. The highest percentage of contaminated samples was observed in poultry meat (92.5%) followed by pork meat (66.7%). Furthermore, 50.0% of beef origin samples were positive for the bacteria tested. L. monocytogenes was found in 39.0% of samples, S. aureus was identified in 37.0%, Campylobacter in 20.0%, Salmonella in 8.0% and Shigatoxin-producing E. coli in 4.0% of raw meat samples. In 31.0% of samples a co-occurrence of two (83.9%) or three (16.1%) pathogens was observed. Among 100 samples of organic meat products tested, only L. monocytogenes was found in 5.0% of samples. The result of the present study indicated that organic food may be a source of harmful microorganisms that may pose foodborne infections to consumers.

show abstract

Current Realities of Portuguese Organic Markets

2023

Practice, Progress, and Proficiency in Sustainability

View full text Add to dashboard Cite

Inside the European Union, the agricultural realities are different across the different countries, considering their particularities related, for example, to the socioeconomic, climate, and soil conditions. In these frameworks, Portugal has specific characteristics for several agricultural activities, including organic production. This chapter analyses producer prices in the Portuguese organic markets. Statistical information was considered from the SIMA (Sistema de Informação de Mercados Agrícolas) database for the weeks from 2017 to 2022, specifically for the producer prices of blueberries and strawberries across the different Portuguese regions and markets. The impacts of the COVID-19 pandemic and Russia-Ukraine on these Portuguese markets seem irrelevant in some cases and temporary in other cases.

show abstract

Bacteriological quality and antimicrobial resistance of Staphylococcus spp. and Escherichia coli isolated from organic and conventional fresh cheese

Cited by 3 publications

References 33 publications

Microorganisms in Organic Food-Issues to Be Addressed

Microorganisms in Organic Food-Issues to Be Addressed

Identification of Bacterial Pathogens in Organic Food of Animal Origin in Poland

Current Realities of Portuguese Organic Markets

Contact Info

Product

Resources

About