Microbiological contamination by thermal tolerants at 45°C, e. Coli and salmonella in vegetables

Abstract

It is well known that obesity and non-transmissible chronic diseases, such as diabetes, hypertension and strokes, can be prevented and controlled through diet. Therefore, people have been seeking for a healthier lifestyle, including less processed foods such as fruits and vegetables in their diet. These foods can be consumed fresh or even in a minimally processed form, when these vegetables undergone the only very necessary processes. This type of food is susceptible to contamination by pathogens or deteriorating microorganisms, which can come from irrigation water, the soil or by handlers contact. Thus, the objective of this work was to survey in the literature data about the incidence of contamination by thermal tolerant microorganisms at 45°C, Salmonella and E. Coli in fresh and minimally processed vegetables. Scientific articles published between 2012 and 2022 were considered, with a high contamination rate being observed, regardless the microorganism analyzed. This high contamination rate indicates the necessity of reinforcement of the Good Manufacturing Practices at all stages of the food production chain. In addition, it is imperative that inspections are carried out regularly and correctly by the regulatory agencies, as it is essential that vegetables reach consumers' tables with adequate microbiological quality and organoleptic characteristics; thus, it is possible to reach nutritious and safe meals for the health of the entire population.