Evaluation of the microbiological quality of minimally processed vegetables

Schuh, V.; Schuh, J.D.; Fronza, Nei; Foralosso, Fabiana Bortolini; Verruck, Silvani; Vargas, Álvaro; Silveira, Sheila Mello da

doi:10.1590/fst.38118

Cited by 21 publications

(18 citation statements)

References 36 publications

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“…The averages of mesophilic microorganisms and total coliform on lettuces were 6 and 4 log CFU/g, respectively (data not shown). These values are in accordance to previous studies carried out in Brazil, which demonstrated that total bacterial count ranged from 4 to 7 log CFU/g on lettuces or lettuce salads [19,20], and coliforms count ranged from 3.11 to 4.69 log CFU/g on conventional and organic lettuce [21]. The assay detected low counts of Salmonella even with high amounts of mesophilic microorganisms and total coliforms on lettuce, indicating that natural microbiota did not compromise the Salmonella detection.…”

Section: Discussionsupporting

confidence: 91%

Evaluation of PhageDX Salmonella Assay for Salmonella Detection in Hydroponic Curly Lettuce

Aquino

Elias

Tondo

2021

Foods

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Lettuce is one of the most consumed leafy vegetables worldwide and has been involved in multiple foodborne outbreaks. Salmonella is one of the most prevalent etiological agents of foodborne disease (FBD) in lettuces, and its detection may take several days depending on the chosen method. This study evaluates a new rapid method that uses recombinant bacteriophages to detect Salmonella in hydroponic curly lettuce. First, the ability of the assay to detect six Salmonella serovars at three different concentrations (1, 10, and 100 CFU/well) was tested. Second, the detection of Salmonella was tested in lettuces using a cocktail of the same Salmonella serovars and concentrations after a 7 h enrichment. The results of these experiments showed that the detection limit was dependent on the serovar tested. Most serovars were detected in only 2 h when the concentration was 100 CFU/well. Salmonella was detected in 9 h (7 h enrichment + 2 h bioluminescence assay) in all lettuce samples with 10 CFU/25 g or more. Salmonella detection was not influenced by natural microbiota of lettuces. This study demonstrated that the phage assay was sensitive and faster than other detection methods, indicating that it is a better alternative for Salmonella detection on lettuces.

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Section: Discussionsupporting

confidence: 91%

Evaluation of PhageDX Salmonella Assay for Salmonella Detection in Hydroponic Curly Lettuce

Aquino

Elias

Tondo

2021

Foods

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“…Salmonella spp. are one of the major foodborne pathogenic bacteria all over the world and have a lot of serotypes which lead to many problems in human and domestic animals (Sariçam & Müştak, 2018;Kuang et al, 2015;Cunha-Neto et al, 2020;Schuh et al, 2020). Salmonella Enteritidis is one of the most frequently reported Salmonella serotypes from foods of animal origin, especially shelled eggs and poultry (Wuyts et al, 2015;Fardsanei et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures

et al. 2022

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Salmonella Enteritidis is the major cause of foodborne salmonellosis affecting human health. The light emitting diodes (LEDs) is a novel approach to inactivate of the foodborne pathogens. The aim of this study was to determine the antibacterial effect of 405 nm LEDs illumination on S. Enteritidis and S. Enteritidis PT4. The irradiance of the 405 nm LEDs was 27.7 mW/cm 2 . Bacterial cultures suspended in tryptic soy broth were illuminated by 10-watt LEDs at a distance of 4.5 cm for 24 hours at 4 °C, 25 °C and 37 °C. Approximately 7-log reduction in colony forming unit (CFU) counts of both S. Enteritidis and S. Enteritidis PT4 at each temperature were observed following exposure after 7.5 hours to the LEDs, concluding that temperature did not affect the inactivation of the bacteria. The decimal reduction times (D-values) for the serotypes ranged from 55.78 to 67.88 min at 4, 25 and 37 °C after 405 nm LEDs illumination. No significant difference in D-values was observed among both the serotypes and temperatures, except for S. Enteritidis which had lower D-value at 4 °C. The LEDs technology has shown antibacterial efficacy and can be implemented in the food processing for reducing S. Enteritidis.

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“…Schuh et al (2020) [48] assessed products based on minimally processed vegetables (sprouts, cabbage, collards, lettuce, tropical and Italian salads), sold in three different supermarkets in the municipality of Concórdia, in the Santa Catarina state (Brazil), which showed values of coliform at 45°C below 3.0 MPN/g. Santos et al (2019) [9], in turn, analyzed minimally processed vegetable salad, which showed a count of coliform at 45°C also below 3.0 MPN/g.…”

Section: Microbiological Analysismentioning

confidence: 99%

Minimally processed cassava leaves: effect of packaging on the microbiological and physical-chemical standards

et al. 2021

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The study presents itself as an alternative for the minimal processing of crushed cassava leaves, a product widely used in the Northern Brazilian cuisine. A Box-Behnken design was used to define the concentration of the sodium hypochlorite solution (NaClO) and the immersion time (t) capable of guaranteeing acceptable levels for thermotolerant coliforms and molds and yeasts in the leaves. The leaves sanitized in this condition were crushed, packed in polyethylene packaging under standard atmosphere (PE-WV) and under vacuum (PE-V); also packed in polyamide packaging under vacuum (PA-V), and stored at 7ºC for 30 days. The following properties were monitored: fresh weight loss, water activity, pH, titratable acidity, soluble solids, instrumental color, chlorophyll a and b, and total phenolic contents. In addition, there were assessed Salmonella spp, coliform at 45ºC, molds and yeasts and psychrotrophic bacteria. The 20 min immersion time and 250 mg/L NaClO solution were defined as the optimal conditions for the sanitization of the leaves and, after that, the leaves were rinsed with water. The behavior of the physical-chemical and microbiological properties indicated that the sanitized and crushed cassava leaves will be suitable for consumption for 24 h when packed in PE-WV; for 7 days when packed in PE-V and for 14 days when packed in PA-V, at 7°C storage.

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Evaluation of the microbiological quality of minimally processed vegetables

Abstract: (Dnline) 2 Materials and methods 2.1 Sample collection Eight types of minimally processed vegetables were evaluated, among which were lettuce, cabbage, alfalfa sprouts, kale, Otalian salad (mix), tropical salad (mix), carrot, and fruit salad, sold in

Cited by 21 publications

References 36 publications

Evaluation of PhageDX Salmonella Assay for Salmonella Detection in Hydroponic Curly Lettuce

Evaluation of PhageDX Salmonella Assay for Salmonella Detection in Hydroponic Curly Lettuce

Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures

Minimally processed cassava leaves: effect of packaging on the microbiological and physical-chemical standards

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