Salmonella in black pepper (Piper nigrum): From farm to processing

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2024-09-17 DOI:10.1016/j.ijfoodmicro.2024.110921

Mariana Barboza Vinha , Larissa Bernardino Moro , Inorbert de Melo Lima , Maristela da Silva do Nascimento , Giovanna Pinto Pires , Jairo Pinto de Oliveira , Servio Tulio Alves Cassini

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引用次数: 0

Abstract

Contamination of black pepper (Piper nigrum) with Salmonella is a frequent problem in retail and imported shipments. However, there is scarce information about the prevalence of the pathogen in the initial stages of black pepper production chain. This study sought to bridge this gap in research by determining the prevalence, as well as quantifying, and identifying the main Salmonella serovars present during black pepper primary production and processing. Black pepper (233) and environmental (175) samples were collected from farms (354) and processing plants (54) in Espirito Santo, Brazil. The pathogen was detected in soil (16.7 %), drying waste (20.4 %), fallen berries (3.7 %), threshed berries (14.3 %), and dried peppercorns (22.2 %) collected from farms. Salmonella was also detected in samples of raw material (11.1 %), export products (16.7 %), and processing waste (16.7 %) collected from processing plants. A total of 12 serotypes were identified, and Salmonella Javiana showed the highest prevalence (38.8 %). According to the results, contamination occurring in the post-harvest phase is not eliminated or reduced during processing. Therefore, the adoption of good agricultural and manufacturing practices, supported by hazard analysis and critical control points (HACCP), is crucial to mitigate this kind of contamination. These practices should be combined with decontamination treatments to ensure the safety of the final product.

查看原文本刊更多论文

黑胡椒（胡椒）中的沙门氏菌：从农场到加工

黑胡椒（Piper nigrum）受沙门氏菌污染是零售和进口货物中经常出现的问题。然而，有关该病原体在黑胡椒生产链初始阶段的流行情况的信息却很少。本研究试图通过确定黑胡椒初级生产和加工过程中沙门氏菌的流行率、量化和识别主要的沙门氏菌血清型来弥补这一研究空白。研究人员从巴西圣埃斯皮里图的农场（354 个）和加工厂（54 个）采集了黑胡椒（233 个）和环境（175 个）样本。从农场收集的土壤（16.7%）、烘干废料（20.4%）、掉落的浆果（3.7%）、脱粒浆果（14.3%）和干花椒（22.2%）中都检测到了病原体。从加工厂采集的原材料（11.1%）、出口产品（16.7%）和加工废料（16.7%）样本中也检测到了沙门氏菌。共鉴定出 12 种血清型，其中贾维亚纳沙门氏菌的感染率最高（38.8%）。结果表明，在收获后阶段发生的污染在加工过程中无法消除或减少。因此，在危害分析和关键控制点（HACCP）的支持下，采用良好的农业和生产规范对减轻这类污染至关重要。这些做法应与去污处理相结合，以确保最终产品的安全。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.