Microbiology of organic and conventionally grown fresh produce

ABSTRACT Fresh produce is a generalized term for a group of farm-produced crops, including fruits and vegetables. Organic agriculture has been on the rise and attracting the attention of the food production sector, since it uses eco-agricultural principles that are ostensibly environmentally-friendly and provides products potentially free from the residues of agrochemicals. Organic farming practices such as the use of animal manure can however increase the risk of contamination by enteric pathogenic microorganisms and may consequently pose health risks. A number of scientific studies conducted in different countries have compared the microbiological quality of produce samples from organic and conventional production and results are contradictory. While some have reported greater microbial counts in fresh produce from organic production, other studies do not. This manuscript provides a brief review of the current knowledge and summarizes data on the occurrence of pathogenic microorganisms in vegetables from organic production.

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Main Authors: Maffei,Daniele F., Batalha,Erika Y., Landgraf,Mariza, Schaffner,Donald W., Franco,Bernadette D.G.M.
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Microbiologia 2016
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000500099
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spelling oai:scielo:S1517-838220160005000992017-01-18Microbiology of organic and conventionally grown fresh produceMaffei,Daniele F.Batalha,Erika Y.Landgraf,MarizaSchaffner,Donald W.Franco,Bernadette D.G.M. Fresh produce Foodborne diseases Organic agriculture Pathogens ABSTRACT Fresh produce is a generalized term for a group of farm-produced crops, including fruits and vegetables. Organic agriculture has been on the rise and attracting the attention of the food production sector, since it uses eco-agricultural principles that are ostensibly environmentally-friendly and provides products potentially free from the residues of agrochemicals. Organic farming practices such as the use of animal manure can however increase the risk of contamination by enteric pathogenic microorganisms and may consequently pose health risks. A number of scientific studies conducted in different countries have compared the microbiological quality of produce samples from organic and conventional production and results are contradictory. While some have reported greater microbial counts in fresh produce from organic production, other studies do not. This manuscript provides a brief review of the current knowledge and summarizes data on the occurrence of pathogenic microorganisms in vegetables from organic production.info:eu-repo/semantics/openAccessSociedade Brasileira de MicrobiologiaBrazilian Journal of Microbiology v.47 suppl.1 20162016-12-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000500099en10.1016/j.bjm.2016.10.006
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libraryname SciELO
language English
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author Maffei,Daniele F.
Batalha,Erika Y.
Landgraf,Mariza
Schaffner,Donald W.
Franco,Bernadette D.G.M.
spellingShingle Maffei,Daniele F.
Batalha,Erika Y.
Landgraf,Mariza
Schaffner,Donald W.
Franco,Bernadette D.G.M.
Microbiology of organic and conventionally grown fresh produce
author_facet Maffei,Daniele F.
Batalha,Erika Y.
Landgraf,Mariza
Schaffner,Donald W.
Franco,Bernadette D.G.M.
author_sort Maffei,Daniele F.
title Microbiology of organic and conventionally grown fresh produce
title_short Microbiology of organic and conventionally grown fresh produce
title_full Microbiology of organic and conventionally grown fresh produce
title_fullStr Microbiology of organic and conventionally grown fresh produce
title_full_unstemmed Microbiology of organic and conventionally grown fresh produce
title_sort microbiology of organic and conventionally grown fresh produce
description ABSTRACT Fresh produce is a generalized term for a group of farm-produced crops, including fruits and vegetables. Organic agriculture has been on the rise and attracting the attention of the food production sector, since it uses eco-agricultural principles that are ostensibly environmentally-friendly and provides products potentially free from the residues of agrochemicals. Organic farming practices such as the use of animal manure can however increase the risk of contamination by enteric pathogenic microorganisms and may consequently pose health risks. A number of scientific studies conducted in different countries have compared the microbiological quality of produce samples from organic and conventional production and results are contradictory. While some have reported greater microbial counts in fresh produce from organic production, other studies do not. This manuscript provides a brief review of the current knowledge and summarizes data on the occurrence of pathogenic microorganisms in vegetables from organic production.
publisher Sociedade Brasileira de Microbiologia
publishDate 2016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000500099
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