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Minimally Processed Vegetables: A Growing Concern for Food Safety (145 notícias)

Publicado em 04 de setembro de 2023

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A recent review paper published in the journal Foods sheds light on the concerning issue of minimally processed vegetables (MPVs) in the Brazilian market. The study provides an overview of various research studies conducted on MPVs, focusing on hygiene indicators and the presence of pathogenic microorganisms, such as Escherichia coli, Salmonella spp., and Listeria monocytogenes.

The prevalence rates of these microorganisms ranged from 0.7% to 100%, 0.6% to 26.7%, and 0.2% to 33.3% respectively. The article also highlights outbreaks of food-borne diseases associated with the consumption of fresh vegetables in Brazil between 2000 and 2021. Although it is unclear whether these vegetables were consumed as fresh produce or MPVs, the data emphasizes the urgent need for control measures to ensure the quality and safety of these products for consumers.

The demand for MPVs has been increasing globally, primarily due to the growing trend of people seeking healthy food that can be prepared quickly. However, there is a concern regarding the association of MPVs with food-borne diseases. While MPVs undergo sanitation and disinfection processes, studies show that these processes can be flawed, putting consumer health at risk. Thus, strict controls and measures are necessary to prevent flaws and cross-contamination.

MPVs are vegetables that are cut, sanitized, and sold in closed packaging labeled as “ready to eat.” Consumers purchase them to save time in meal preparation and reduce waste. Since MPVs are typically consumed raw, they are often washed in chlorinated water to remove pathogenic microorganisms. However, it is the responsibility of the producers to ensure the microbiological quality and safety of these products through control measures during processing.

Minimal processing refers to the use of methods to transform plant-based foods into ready-to-eat or ready-to-cook products while maintaining their nutritional and sensory quality. The shelf life of MPVs ranges from a few days to two weeks, depending on factors such as the freshness of the vegetables, processing methods, packaging, storage conditions, and the presence of microorganisms that can cause spoilage or illness.

Various types of vegetables can undergo minimal processing, including leafy greens like arugula, lettuce, and spinach, cruciferous vegetables like broccoli and cauliflower, root vegetables like carrots and beetroot, and cucumbers, among others. In Brazil, the market for MPVs has been growing steadily since the mid-1970s, driven by the expansion of fast-food chains. Despite being more expensive than fresh vegetables, MPVs are increasingly popular, particularly in urban areas.

To address the growing market for MPVs, it is imperative to establish legislation to regulate the processing and sale of these products. Further research and studies are crucial to better understand and mitigate the microbiological risks associated with MPVs. Only through rigorous controls and adherence to best practices can the safety and quality of MPVs be ensured, thus protecting consumer health.

Definitions:

– Minimally Processed Vegetables (MPVs): Vegetables that have undergone minimal processing methods to transform them into ready-to-eat or ready-to-cook products while maintaining their nutritional and sensory quality.

– Escherichia coli: A bacterium commonly found in the intestines of humans and animals. Certain strains can cause illness, including food poisoning.

– Salmonella spp.: Bacteria that can cause food poisoning, resulting in symptoms like diarrhea, fever, and abdominal cramps.

– Listeria monocytogenes: A bacterium that can cause a serious illness known as listeriosis, especially in pregnant women and individuals with weakened immune systems.

Sources:

– Foods journal: https://www.mdpi.com/journal/foods

– Daniele Maffei, professor at the University of Sao Paulo’s Luiz de Queiroz College of Agriculture (ESALQ-USP) and affiliated with the Food Research Center (FoRC): https://www.esalq.usp.br/departamentos/agroindustria-alimentos-nutricao/docentes/docente/daniele-maffei