Microbiological quality and safety assessment of lettuce production in Brazil

Ceuppens, Siele; Hessel, Claudia Titze; Rodrigues, Rochele de Quadros; Bartz, Sabrina; Tondo, Eduardo César; Uyttendaele, Mieke

doi:10.1016/j.ijfoodmicro.2014.04.025

Cited by 82 publications

(78 citation statements)

References 38 publications

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“…and the persistent sporulated Clostridium (e.g., Liang et al, 2011;Benami et al, 2013;Ceuppens et al, 2014). Some of these studies also use protozoa or helminths (e.g., Landa-Cansigno et al, 2013).…”

Section: Soil Quality Indicators Directly Related To Human Healthmentioning

confidence: 99%

Identification of sensitive indicators to assess the interrelationship between soil quality, management practices and human health

Zornoza

Acosta

Bastida

et al. 2015

SOIL

233

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Abstract. Soil quality (SQ) assessment has long been a challenging issue, since soils present high variability in properties and functions. This paper aims to increase the understanding of SQ through the review of SQ assessments in different scenarios providing evidence about the interrelationship between SQ, land use and human health. There is a general consensus that there is a need to develop methods to assess and monitor SQ for assuring sustainable land use with no prejudicial effects on human health. This review points out the importance of adopting indicators of different nature (physical, chemical and biological) to achieve a holistic image of SQ. Most authors use single indicators to assess SQ and its relationship with land uses -soil organic carbon and pH being the most used indicators. The use of nitrogen and nutrient content has resulted sensitive for agricultural and forest systems, together with physical properties such as texture, bulk density, available water and aggregate stability. These physical indicators have also been widely used to assess SQ after land use changes. The use of biological indicators is less generalized, with microbial biomass and enzyme activities being the most selected indicators. Although most authors assess SQ using independent indicators, it is preferable to combine some of them into models to create a soil quality index (SQI), since it provides integrated information about soil processes and functioning. The majority of revised articles used the same methodology to establish an SQI, based on scoring and weighting of different soil indicators, selected by means of multivariate analyses. The use of multiple linear regressions has been successfully used for forest land use. Urban soil quality has been poorly assessed, with a lack of adoption of SQIs. In addition, SQ assessments where human health indicators or exposure pathways are incorporated are practically inexistent. Thus, further efforts should be carried out to establish new methodologies to assess soil quality not only in terms of sustainability, productivity and ecosystem quality but also human health. Additionally, new challenges arise with the use and integration of stable isotopic, genomic, proteomic and spectroscopic data into SQIs.

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Section: Soil Quality Indicators Directly Related To Human Healthmentioning

confidence: 99%

Identification of sensitive indicators to assess the interrelationship between soil quality, management practices and human health

Zornoza

Acosta

Bastida

et al. 2015

SOIL

233

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“…Perceived quality is one of the most important predictors of organic willingness to buy and consume [4]. The French Agency for Food Safety (ANSES) points out that the use of safe chemicals, such as alcohols and chlorine compounds, and the banishment of Genetically Modified Organisms (GMOs) constitute the most significant characteristics of organic production [7].…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality of Organic and Conventional Leafy Vegetables

Merlini

Pena

Cunha

et al. 2018

Journal of Food Quality

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The aim of this study was to assess the microbiological profile of leafy vegetables from organic and conventional farming ( = 70). The microbiological parameters analyzed consisted of aerobic mesophilic bacteria, yeasts and molds, coliforms at 30 and 45 ∘ C, and Salmonella ssp. A biochemical identification of the Enterobacteriaceae species was carried out. Some Enterobacteriaceae species were identified in the produce from both farming systems and Hafnia alvei was the most widespread specie observed. Salmonella spp. was not detected in the samples analyzed. The microbial counts for indicator microorganisms were, in general, higher for conventional leaves when compared to those produced by organic farming.

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“…These vegetables are also more exposed to contaminants during the initial production phase, since the part intended for consumption is found beneath the surface of the soil (BEVILACQUA, 2014;FAO, 2014). Thus, if directly after the harvesting stage some effective hygienic measures are not adopted, the final product may end up containing contaminants originating from the cultivation phase, since the soil and fertilizers are sources of contamination during the primary production phase (OLAIMAT; HOLLEY, 2012;CEUPPENS et al, 2014). CEUPPENS et al (2014), after analyzing the materials used in the production of lettuce in Brazil, showed that the prevalence of Salmonella spp.…”

Section: Resultsmentioning

confidence: 99%

“…Irrigation water is another important source of contamination for raw vegetables during the initial production phase (OLAIMAT; HOLLEY, 2012;CEUPPENS et al, 2014). In accordance with Resolution No.…”

Section: Resultsmentioning

confidence: 99%

“…The contamination of vegetables can occur during any production phase and can have its origin in the primary phase as a result of contamination of the equipment and the environment (soil, water and air), as well as during, before and after harvesting (CEUPPENS et al, 2014). At the same time, food manipulators, utensils and contact surfaces are all important sources of contamination during the preparation of meals, which may cause hazards of biological, chemical or physical nature in a salad ready to be consumed (BALZARETTI; MARZANO, 2013;BRANDÃO et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Microbiological profile of different types of salads from hospital kitchens

et al. 2017

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The objective of this work was to verify the microbiological profile of different types of salads from hospital kitchens. During the period from 2010 to 2014, the Public Food Guidance Service (SOAP) received 641 samples of salads from two public hospitals in the Central West region of the São Paulo state, where they were submitted to microbiological analysis in order to determine the most probable number (MPN) of coliforms at 35 and 45ºC, carry out Salmonella spp. study and coagulase-positive staphylococci count. The results showed that in 30.56% of samples the coliform count at 35ºC was above 1,100 MPN/g and 12.17% of samples presented coliforms at 45ºC above 100 MPN/g, which is the maximum limit established by Brazilian law. The prevalence of contaminated samples among those without heat treatment was at 97.44%, and for samples with heat treatment the prevalence was at 2.56% for both cooked and braised foods. All samples were negative for Salmonella spp. presence and showed coagulase-positive staphylococci count at < 1.0 × 102 UFC/g. Although no pathogenic agents were found, the high count for indicator microorganisms in a large number of samples suggests that the practices of obtaining and manipulating these foods are inadequate, facilitating the risk of contamination with pathogens, including other agents not included in this research. Thus, food and nutrition units must pay attention to food preparation procedures, especially since these meals are served to indoor patients.

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Microbiological quality and safety assessment of lettuce production in Brazil

Cited by 82 publications

References 38 publications

Identification of sensitive indicators to assess the interrelationship between soil quality, management practices and human health

Identification of sensitive indicators to assess the interrelationship between soil quality, management practices and human health

Microbiological Quality of Organic and Conventional Leafy Vegetables

Microbiological profile of different types of salads from hospital kitchens

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