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- Minimally processed fruits as vehicles for foodborne pathogensPublication . Melo, Jessie; Quintas, CéliaThe consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great concern to the food industry and public health authorities. Such food products may expose consumers to a risk of foodborne infection as they are not subjected to prior microbial lethal methods to ensure the removal or destruction of pathogens before consumption. A considerable number of foodborne disease cases linked to MPF have been reported and pathogenic strains of Salmonella enterica, Escherichia coli, Listeria monocytogenes, as well as Norovirus accounted for the majority of cases. Microbial spoilage is also an issue of concern as it may result in huge economic losses among the various stakeholders involved in the manufacturing and commercialization of MPF. Contamination can take place at any step of production/manufacturing and identifying the nature and sources of microbial growth in the farm-to-fork chain is crucial to ensure appropriate handling practices for producers, retailers, and consumers. This review aims to summarize information about the microbiological hazards associated with the consumption of MPF and also highlight the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety.
- Microbial quality of edible seeds commercially available in southern PortugalPublication . Silva, Daniela; Nunes, Patrícia A.; Melo, Jessie; Quintas, CéliaIn the present work, the microbiological quality of sesame, flaxseed, chia, pumpkin sunflower seeds, a mix of seeds, as well as flaxseed flour, marketed in southern Portugal, were studied through the counting of aerobic microorganisms at 30 degrees C (AM), molds and yeast (M&Y), Escherichia coli (beta-glucuronidase positive) (beta-GP E. coli), Staphylococcus coagulase positive, and detection of Salmonella spp. The persistence of AM and M&Y populations were also counted in organic and non-organic flaxseed at 20 degrees C for 11 months. The seeds with the highest average of AM were flaxseed (1,3 x 10(6) CFU/g) followed by flaxseed flour (1,1 x 10(6) CFU/g) while the lowest level was found in chia (2,9 x 10(4) CFU/g). This seed also presented the lowest average values of filamentous fungi (9,8 x 10(2) CFU/g), whereas sunflower seeds had the highest levels (1,7 x 10(5) CFU/g). Flaxseed flour had the highest yeast counts (1,5 x 10(4) CFU/g). Although some samples had high levels of AM and fungi, beta-GP E. coli and Salmonella were not detected, therefore, they complied with the microbiological criteria of the European Union. The organic flaxseed contained higher numbers of AM and M&Y than the non-organic ones (p < 0.05). In addition, the storage of flaxseed at 20 degrees C resulted in changes of AM and M&Y, showing that these populations were able to remain viable after eleven months (AM Log 5.4-Log 5.6; M&Y Log 2.8 - Log 4.1). The results obtained in the present study, namely those high levels of AM and fungi (>10(6) and 10(4) CFU/g respectively), alert to the need of improving processing practices, storage/distribution conditions of edible seeds and derivatives, as well as the requirement of implementing adequate decontamination techniques.