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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.
- Hygienic quality of dehydrated aromatic herbs marketed in Southern PortugalPublication . Melo, Jessie; Quevedo, Chaiane; Graça, Ana; Quintas, CéliaDehydrated aromatic herbs are highly valued ingredients, widely used at home level and by food processing industry, frequently added to a great number of recipes in the Mediterranean countries. Despite being considered low-moisture products and classified as GRAS, during pre and post-harvesting stages of production they are susceptible of microbial contamination. In Europe an increasing number of food recalls and disease outbreaks associated with dehydrated herbs have been reported in recent years. In this study the microbial quality of 99 samples of aromatic herbs (bay leaves, basil, coriander, oregano, parsley, Provence herbs, rosemary and thyme) collected from retails shops in the region of Algarve (Southern Portugal) was assessed. All the samples were tested by conventional methods and were assayed for the total count of aerobic mesophilic microorganisms, Salmonella spp., Escherichia coli, coagulase-positive staphylococci and filamentous fungi. Almost 50 % of the herbs did not exceed the aerobic mesophilic level of 104 CFU/g. The fungi count regarded as unacceptable (106 CFU/g) was not found in any of the tested herbs, while 84 % of the samples ranged from ≤102 to 104 CFU/g. No sample was positive for the presence of Salmonella spp., Escherichia coli and staphylococci. The results are in compliance with the European Commission criteria although they point out to the permanent need of surveillance on the good standards of handling/cooking practices as well as the importance of avoiding contamination at production, retailing and distribution. The microbiological hazards associated with the pathogenic and toxigenic microbiota of dried herbs remain as a relevant public health issue, due to the fact that they are added to foods not submitted to any following lethal procedure. Control measures should be adopted in order to ensure that all phases of their supply chain respect the food safety standards.
- 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.