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

• Published in: Journal of applied microbiology Vol. 131; no. 1; pp. 272 - 280
• Main Authors: Finger, J.A.F.F., Maffei, D.F., Dias, M., Mendes, M.A., Pinto, U.M.
• Format: Journal Article
• Language: English
• Published: Cambridge Oxford University Press 01.07.2021
• Subjects: E coli; Enterobacteriaceae; Enumeration; Food; Food contamination; food safety; Foodborne diseases; fresh herbs; Health risks; Hygiene; Listeria; Listeria monocytogenes; Markets; Microbial contamination; Microorganisms; minimally processed vegetables; Petroselinum crispum; quality control; Safety; Salmonella; Temperature control; Brazil
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1111/jam.14935

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 6·0 ± 1·0 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.