Good agricultural practices in a Brazilian produce plant

Cruz, Adriano G.; Cenci, Sérgio Agostinho; Maia, María Cristina Antun

doi:10.1016/j.foodcont.2005.05.002

Cited by 26 publications

(13 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A previous study carried out by our group in the same production unit identified various faults in the execution of GAP, which were translated as a potential to obtain raw materials with high microbial loads, representing a public health hazard 22. Different results were found for producers in Iowa, USA, where the adoption of measures such as the use of water with a high degree of potability (tested at intervals by official laboratories) for irrigation and sanitisation of the equipment and utensils, adequate composting practices and training of the handlers for the operations showed an effect leading to greater adherence to the GAP norms, although some adjustments were still necessary 23…”

Section: Resultsmentioning

confidence: 99%

Microbiological hazards involved in fresh‐cut lettuce processing

Cruz¹,

Cenci²,

Maia³

2008

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND: The increasing consumption of produce all over the world has resulted in increasing concern by the regulatory agencies with respect to the level of safety performed by the processors. The objective of the present study was to investigate the hazards involved in the various steps of fresh-cut lettuce processing (reception/selection of raw material, washing, rinsing, sanitisation and final product) by means of microbiological analyses of microbial groups used as indicators of hygienic conditions and of pathogens.

show abstract

Section: Resultsmentioning

confidence: 99%

Microbiological hazards involved in fresh‐cut lettuce processing

Cruz¹,

Cenci²,

Maia³

2008

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Currently in Brazil, fruit production is using the Integrated Production of Fruit (IPF), whose pesticide management contributes to reduce the pesticide contamination comparing to conventional agriculture (Andrigueto et al, 2005). Cruz et al (2006) indicates the good agricultural practices as an important prerequisite in food production, suggesting that pesticide residues data are an input in such project.…”

Section: Resultsmentioning

confidence: 99%

Pesticide Residues Evaluation in Pulp, Juice and Nectar of Fruits

Ciscato¹,

Gebara²,

Barbosa³

et al. 2012

View full text Add to dashboard Cite

Industrial processing of fruit in order to produce juice and nectar can contribute to over exposure of some contaminants, such as pesticide residues. Thus, this work aimed to check the compliance with the Maximum Residue Levels (MRL). In our research, 162 samples of frozen pulps, 16 of juice and 2 of nectar, were evaluated for pesticide residues, as well as the acceptable dietary intake (ADI). A multi-residue method was employed and almost 140 active ingredients were studied. Positive results were detected only in pulps, corresponding to 40% of the amount of samples. According to the Brazilian and the Codex Alimentarius legislation, none of the pesticide residues found were above the MRL. The most frequently found compounds were: pyridaphenthion, azinphos-methyl and carbendazim in peach and endosulfan in strawberry samples. Multiple findings were found in strawberry (29.6%) and peach (7.8%). Chronic dietary intake was not exceeded. The results demonstrated the necessity of pesticide residue control in fruit.

show abstract

“…Records prove the quality and safety of a product in all the production phases. Following GAP principles increases the value of agricultural products (Da Cruz et al, 2006), which influences a consumer's trust in the quality of home-grown products. The respondents attached great importance to record keeping in the production of sauerkraut.…”

Section: Following Good Practices In Sauerkraut Productionmentioning

confidence: 99%

“…doi:10.1016/j.foodcont. 2008.12.013 increasing (Da Cruz, Cenci, & Antun Maia, 2006). GAP is defined as general practices designed to reduce microbial food safety hazards in the cultivation, harvesting, sorting, packing and storage operations for fresh fruits and vegetables, and should be developed in a stepwise manner based on the risk associated with individual fruits and vegetables and the scientific data available (De Rower, 1998;Da Cruz et al, 2006;Pabrua, 1999;Raspor, 2007).…”

Section: Introductionmentioning

confidence: 99%