Microbiological safety of organic vegetables in Brazil

Abstract

The consumption of plant-based foods has been encouraged by health professionals and government agencies, due to their nutritional and functional properties, such as high fiber, vitamins and minerals content. However, food outbreaks resulting from the consumption of raw vegetables, such as greenery and sprouts, have been recorded worldwide. The consumer demand for safe food and sustainable means of production has expanded the space of organic production in the global market. Although the organic production system is more sustainable and organic foods are considered healthier, when compared to those produced by conventional agriculture, they are not necessarily safer from a microbiological point of view. Considering the practices related to organic agriculture, mainly the use of fertilizers based on composted manure to replace synthetic fertilizers, the risk of microbiological contamination of vegetables during their production, the microbiological control of organic vegetables is essential in order to guarantee its quality and prevent outbreaks of foodborne diseases. Although viruses are its most common agents, bacteria represent the most serious cases, which can lead to hospitalizations and deaths. Among the bacterial groups most frequently associated with foodborne diseases, two bacterial species belonging to the Enterobacteriacea family, Escherichia coli and Salmonella spp., in addition to Staphylococcus and Listeria monocytogenes, can be highlighted.