Microbial Journal Article

Maldonade, I. R., Ginani, V. C., Riquette, R. F. R., Gurgel-Gonçalves, R., Mendes, V. S., & Machado, E. R. (2019). Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms. Revista do Instituto de Medicina Tropical de São Paulo61.

Description of background

The ingestion of ready to eat vegetables such as salads has amplified with the changes in lifestyle patterns. Ready to eat vegetables are easy, quick, and healthy, especially when consumed without cooking. However, this has been considered as the source of foodborne illness and pathogenic microorganisms. The ready to eat vegetables has been linked to safety threats and life-threatening infections. The scientists decided to perform this study to evaluate the parasitological and microbiological infection of fresh RTE vegetables. Even though many studies have evaluated the ready to eat vegetable contamination, only a few have linked the contamination to Good manufacturing practices. This study aims to assess the contamination of Intestinal parasites such as protozoa and worms that are produced in the agricultural industry and investigate the findings with Good manufacturing practices. The study has been done to investigate the microbial quality of commercially available bean sprouts and MPV to offer an improvement in the future of food safety measures.

Hypothesis

Do manufacturing practices associated with the processing of vegetables lower the contamination with pathogenic microorganisms or not?

 

 

Major results and Key Techniques

The significant findings of this study were that the level of contamination in minimally processed vegetables was high in all establishments. Based on microbiological tests conducted, which indicated lack of salmonella in the vegetables. Concerning the study, it was observed that the direct link between GMP and the presence of the indicated microorganisms is sensitive to the existence of bacteria. Considerably, the findings indicated that the practices of the agricultural industry lower the microorganisms to a safer level. The results also indicated that safety plans and measures need to be taken, such as Hazard Analysis, Good agricultural practices, and good manufacturing practices to lower the risk of microbial contamination, thus ensuring safer products. In the study, it was observed that the expected direct link between the presence of microorganisms and Good manufacturing practices was sensitive to the presence of bacteria and microorganisms. Agro industries have adopted practices that have reduced microorganisms to safer levels.

The fundamental approaches that were used in achieving the results include the agricultural, industrial manufacturers of the fresh RTE vegetables. The agricultural, industrial manufacturers were selected through EMATER registration data and technical assistance. The collected vegetable samples were subjected to microbiological analysis through standardized techniques to determine the level of contamination of ready to eat vegetables. The vegetable samples collected were weighed and placed in a refrigerator until processing. The microbiological analysis entailed an examination of arthropods, intestinal parasites, and fungi with regards to the standardized techniques.

 

Significance of the Results

The main aim of this study was to examine the contamination of intestinal bacteria and parasites by the fresh ready to eat vegetables processed/produced in the agricultural industry. Therefore, the results were significant since they suggested that in the near future, new research should investigate the source of contamination to establish and implement measures and plans that will control the source of pollution as well as reduce the source of human infection caused by processing.

Reason for Choosing the Article

This article was chosen since it was informative, well written, and engaging. Considerably, the article offers accurate information on how good manufacturing practices for the minimally processed vegetables can lower the microbial contamination. The article is a practical guide since it reports on ways to minimize the risk of microbial food for fresh produce in the production of vegetables. The operators can rely on the general recommendations offered to customize and develop cost-effective prevention and intervention of food safety and reduce foodborne illnesses.

 

References

Maldonade, I. R., Ginani, V. C., Riquette, R. F. R., Gurgel-Gonçalves, R., Mendes, V. S., & Machado, E. R. (2019). Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms. Revista do Instituto de Medicina Tropical de São Paulo61.

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