Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil

Author(s)

Finger, J. A. F. F. ^{[1, 2]} ; Maffei, D. F. ^{[3, 2]} ; Dias, M. ^[4] ; Mendes, M. A. ^[4] ; Pinto, U. M. ^{[1, 2]}

Affiliation

^[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Sao Paulo, SP - Brazil

^[2] Food Res Ctr FoRC CEPID, Sao Paulo, SP - Brazil

^[3] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Agrifood Ind Food & Nutr, Piracicaba, SP - Brazil

^[4] Univ Sao Paulo, Polytech Sch, Dept Chem Engn, Dempster MS Lab, Sao Paulo, SP - Brazil

• Document type: Journal article
• Source: Journal of Applied Microbiology; v. 131, n. 1, p. 272-280, JUL 2021.
• Web of Science Citations: 0

Abstract

Aims This study evaluated the microbiological quality and safety of minimally processed parsley sold in southeastern Brazilian food markets. Methods and Results One hundred samples were submitted to the enumeration of Enterobacteriaceae by plating on MacConkey agar. Colonies of Enterobacteriaceae were randomly selected and identified by MALDI-TOF MS. Samples were also tested for Listeria monocytogenes and Salmonella sp. The mean count of Enterobacteriaceae was 6 center dot 0 +/- 1 center dot 0 log CFU per gram, while 18 genera (including 30 species) of bacteria belonging to this family were identified. Salmonella and L. monocytogenes were not detected, while L. innocua was found in two samples and L. fleischmannii was found in one sample. Moreover generic Escherichia coli was found in three samples, all from different brands of minimally processed parsley. Conclusions Even though microbial pathogens were not isolated, a variety of indicator micro-organisms were identified, including vegetable spoilers and species capable of causing human opportunistic infections. These results suggest hygienic failures and/or lack of temperature control during processing and storage of these ready-to-eat products. Significance and Impact of Study This study highlights the need for control measures during the production chain of minimally processed parsley in order to reduce microbial contamination and the risks of foodborne diseases. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
• FAPESP's process: 13/50218-2 - CEPEMA - Cooperative Center of Environmental Engineering
• Grantee: Claudio Augusto Oller do Nascimento
• Support Opportunities: Research Projects - Thematic Grants