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Assessment of the Microbiological Quality of Dried Aromatic Herbs Commercialized in the Algarve

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INCREaSE (INCREaSE 2017)

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Abstract

Aromatic herbs are characteristic of the Mediterranean diet pattern and, as with many agricultural products, may be exposed to a wide range of microbial contamination during pre and post-harvest processing. Therefore, this kind of food ingredient may contain levels of microorganisms which may present a risk of spoilage and of public health, especially in cases where they are added to ready-to-eat food that does not need additional heat treatments. The objective of this study was to evaluate the microbial quality of 46 samples of aromatic herbs (basil, bay leaves, thyme, oregano, parsley, rosemary, fennel and Provence herbs) commercialized in the Algarve. These samples were assayed for aerobic mesophilic microorganisms, yeasts and molds, Escherichia coli, coagulase positive staphylococci as well as Salmonella spp. Samples were analyzed according to standard methodologies. In most of the herbs, the aerobic mesophilic microorganisms and fungi did not exceed 105 CFU/g and E. coli, coagulase positive staphylococci, as well as Salmonella, were not detected in any of the samples. The results highlight the importance of preventing contamination at the primary production, processing, distribution and retailing. In addition, consumers must adopt good cooking/handling practices and good hygiene in order to prevent contamination, recontamination and microbial growth. However, the results obtained respected the European Commission regulation regarding criteria of food hygiene and safety.

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Author information

Authors and Affiliations

  1. Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Campus Fernando Costa, São Paulo, 13635-900, Brazil

    M. Oliveira

  2. Instituto Superior de Engenharia, Campus da Penha and Center for Mediterranean Bioresources and Food (MeditBio), Campus da Penha, Faro, 8005-139, Portugal

    D. Silva & C. Quintas

Authors
  1. M. Oliveira
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  2. D. Silva
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  3. C. Quintas
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Corresponding author

Correspondence to C. Quintas .

Editor information

Editors and Affiliations

  1. Institute of Engineering, University of Algarve, Faro, Portugal

    António Mortal

  2. Institute of Engineering, University of Algarve, Faro, Portugal

    Jaime Aníbal

  3. Institute of Engineering, University of Algarve, Faro, Portugal

    Jânio Monteiro

  4. Institute of Engineering, University of Algarve, Faro, Portugal

    Cláudia Sequeira

  5. Institute of Engineering, University of Algarve, Faro, Portugal

    Jorge Semião

  6. Institute of Engineering, University of Algarve, Faro, Portugal

    Manuela Moreira da Silva

  7. Institute of Engineering, University of Algarve, Faro, Portugal

    Miguel Oliveira

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Oliveira, M., Silva, D., Quintas, C. (2018). Assessment of the Microbiological Quality of Dried Aromatic Herbs Commercialized in the Algarve. In: Mortal, A., et al. INCREaSE . INCREaSE 2017. Springer, Cham. https://doi.org/10.1007/978-3-319-70272-8_19

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  • DOI: https://doi.org/10.1007/978-3-319-70272-8_19

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-70271-1

  • Online ISBN: 978-3-319-70272-8

  • eBook Packages: EngineeringEngineering (R0)

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