A study published in the journal food provides an overview of Minimally Processed Vegetables (MPV) research, with a particular focus on the Brazilian market.
Data are presented on hygiene indicators and pathogenic microorganisms, in particular Escherichia coli (the main indicator of faecal contamination), Salmonella spp. and Listeria monocytogenes, with prevalence rates ranging from 0.7% to 100%, 0.6% to 26.7%, and 0.2% to 33.3% respectively.
The article also discusses outbreaks of foodborne illness (food poisoning) associated with the consumption of fresh vegetables in Brazil between 2000 and 2021. “Although there is no information on whether these vegetables were consumed as vegetables fresh or as minivans, the data underscore the need for control measures to ensure product quality and safety for consumers,” the authors write.
Regular consumption of vegetables plays an important role in the human diet due to the vitamins, minerals and fiber they contain. “More and more people want healthy food that can be prepared in a short time due to the rush and stress of everyday life. This trend has led to a growing global demand for minivans,” said Daniele Maffei, last author of the article. She is a professor in the Department of Agribusiness, Food and Nutrition at the Luiz de Queiroz Faculty of Agriculture (ESALQ-USP) at the University of São Paulo, Brazil.
“On the other hand, fresh vegetables and minivans are frequently associated with foodborne illness. This link is concerning. Minivans are sanitized, but studies show that this process can be faulty, putting health at risk consumers. Rigorous controls are necessary to avoid defects and cross-contamination,”
Minivans are cut up, sanitized and sold in sealed packages with labeling suggesting they are “ready to eat”. Consumers buy them to prepare their meals faster and reduce waste, since the entire contents of each package is usually a single serving. Because they are usually eaten raw, they are normally washed in chlorinated water to remove diseased microorganisms.
“The producer is responsible for marketing products with microbiological quality and safety, which requires the implementation of control measures throughout processing. Although washing them at home may be considered unnecessary, some consumers may choose to do so for added security,” Maffei said.
According to the article, minimal processing means the use of one or more methods to transform plant-based foods into ready-to-eat (RTE) or ready-to-cook (RTC) products with an extended shelf life while preserving the same nutritional values. and the organoleptic (sensory) quality of fresh vegetables. The shelf life varies from a few days to two weeks depending on several factors, such as the quality of the fresh vegetables, the processing method, the packaging, the storage conditions and the possible presence of pathogenic microorganisms or alteration.
Minimal processing carried out in accordance with best practices retards nutrient loss, avoids undesirable changes in texture, color, flavor and aroma, and prevents microbial spoilage. A wide variety of vegetables can be minimally processed, including leafy greens, like arugula, lettuce, and spinach; cruciferous vegetables, such as broccoli and cauliflower; root vegetables, such as carrots and beets; and cucumbers, among others.
In Brazil, the MPV market emerged in the mid-1970s with the expansion of fast-food chains, and the presence of MPVs in retail stores continues to grow, especially in large urban centers, although the transformation makes them about twice as expensive as the MPV market. fresh vegetables.
“The growth of the minivan market is a trend in Brazil, and it is imperative to pass legislation to regulate the transformation and sale of these products,” said Maffei, who has been interested in this field since 2012 and published several articles on microbiologicals. risks associated with minivans in reviews such as Letters in Applied Microbiology, International food research And Journal of Food and Agriculture Science).
The other authors of food the article is Jessica Finger, Elizabeth Santos, Guilherme Silva, Mariana Bernardino and Uelinton Pinto. The study involved the School of Pharmaceutical Sciences of the University of São Paulo (FCF-USP) and the School of Public Health (FSP-USP).
More information:
Jéssica AFF Finger et al, Minimally processed vegetables in Brazil: an overview of marketing, processing and microbiological aspects, food (2023). DOI: 10.3390/food12112259