The review of the studies warns of the possibility of failures in the production chain; know how to protect yourself
AGÊNCIA FAPESP – The work published in the journal Foods brought together several studies that evaluated minimally processed vegetables (MPV), also known as sanitized fresh vegetables, looking for the presence of microorganisms that indicate poor hygiene or cause disease. The goal of most of the work has been the detection of bacteria Escherichia colithe main indicator of faecal contamination, Salmonella spp. AND Listeria monocytogeneswith prevalence rates ranging from 0.7% to 100%, 0.6% to 26.7% and 0.2% to 33.3%, respectively.
The article also addresses food-borne outbreaks associated with the consumption of fresh vegetables in Brazil between 2000 and 2021. “Although there is no information on whether they were consumed fresh or minimally processed, the data does highlight the need for control to ensure quality and safety for consumers,” the authors point out.
Regular consumption of vegetables plays an important role in human nutrition due to their vitamin, mineral and fiber content. “With the rush of daily life, more and more people are looking for healthy and quick-to-prepare options. In this sense, MPVs have gained importance in the world market. On the other hand, fresh vegetables, including lightly processed ones, are have often been associated with food-borne diseases, which generates concern,” notes Daniele Maffei, professor in the Department of Agro-industry, Food and Nutrition of the Luiz de Queiroz College of Agriculture of the University of São Paulo (Esalq-USP) and co – author of the article.
“VMPs go through the disinfection stage in the industry, but studies show the possibility of failures that can endanger the health of consumers. Strict control is needed to avoid process failures and the occurrence of cross-contamination,” adds Maffei, who is part of the Food Research Center (FoRC) team, FAPESP’s Center for Research, Innovation and Dissemination (CEPID).
Cut, sanitized and sold in closed packages, VMPs are marketed “ready to eat”, allowing for faster meal preparation and reduced waste, as all of the content is usually consumed at once. Since they are usually eaten raw, the way to ensure the elimination of pathogenic microorganisms is to use disinfectants such as chlorine in the wash water.
“The manufacturing industries have the responsibility to make products with microbiological quality and safety available on the market, by implementing control measures throughout the processing. wash the product again at home may be considered unnecessary, some consumers may choose to do so to increase safety,” says the author.
In the context of the study, the term “minimally processed” refers to the use of one or more methods, techniques or procedures to transform foods of plant origin into ready-to-eat (RTE) or ready-to-cook (ready-to-cook) foods. RTC) with a prolonged shelf life, maintaining the same nutritional and organoleptic (sensory) qualities of fresh vegetables.
In general, VMPs can have a shelf life ranging from a few days to two weeks, depending on various factors such as the type and quality of the fresh vegetables, the processing method, the type of packaging, storage conditions and presence of spoilage microorganisms.
When performed according to good manufacturing practices, minimal tillage delays nutrient loss and undesirable changes in texture, color, flavor and aroma of vegetables, as well as microbial spoilage. A wide variety of vegetables can be processed including leafy greens (e.g. rocket, lettuce and spinach), cruciferous vegetables (e.g. broccoli and cauliflower), root vegetables (e.g. carrots, beets, etc.) and cucumbers.
In Brazil, the VMP market began in the 1970s with the expansion of fast-food chains. Since then the presence of these products in supermarkets and fruit and vegetables has been increasing, even if the transformation makes the product more expensive: it usually costs at least twice as much as the fresh product.
“Since the growth of the VMP market is a trend in Brazil, it becomes essential to implement specific legislation to regulate the way they are produced and sold,” says Maffei, who has been researching this area since 2012 and has published several articles who evaluate the microbiological risks associated with these products (in journals such as Letters in Applied Microbiology, Food Research International and Journal of the Science of Food and Agriculture).
In addition to Maffei, the authors of the article are Jessica Finger, Isabela Santos, Guilherme Silva, Mariana Bernardino and Uelinton Pinto. The research involved the faculties of Pharmaceutical Sciences and Public Health of the USP.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
