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

Autor: Vinha MB; Laboratory of Enviromental Sampling, Center for Research Innovation and Developing (LACAR/CPID), Ladeira Eliezer Batista, Jardim América, Cariacica, Espírito Santo 29140-500, Brazil; Capixaba Institute of Research, Technical Assistance and Rural Extension (Incaper), Rua Afonso Sarlo, 160, Vitória, Espírito Santo, Brazil. Electronic address: mariana.vinha@incaper.es.gov.br., Moro LB; Laboratory of Enviromental Sampling, Center for Research Innovation and Developing (LACAR/CPID), Ladeira Eliezer Batista, Jardim América, Cariacica, Espírito Santo 29140-500, Brazil., Lima IM; Capixaba Institute of Research, Technical Assistance and Rural Extension (Incaper), Rua Afonso Sarlo, 160, Vitória, Espírito Santo, Brazil., Nascimento MDSD; Faculdade de Engeharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo 13083-862, Brazil., Pires GP; Laboratory of Enviromental Sampling, Center for Research Innovation and Developing (LACAR/CPID), Ladeira Eliezer Batista, Jardim América, Cariacica, Espírito Santo 29140-500, Brazil., de Oliveira JP; Laboratory of Enviromental Sampling, Center for Research Innovation and Developing (LACAR/CPID), Ladeira Eliezer Batista, Jardim América, Cariacica, Espírito Santo 29140-500, Brazil., Cassini STA; Laboratory of Enviromental Sampling, Center for Research Innovation and Developing (LACAR/CPID), Ladeira Eliezer Batista, Jardim América, Cariacica, Espírito Santo 29140-500, Brazil.
Jazyk: angličtina
Zdroj: International journal of food microbiology [Int J Food Microbiol] 2025 Jan 02; Vol. 426, pp. 110921. Date of Electronic Publication: 2024 Sep 17.
DOI: 10.1016/j.ijfoodmicro.2024.110921
Abstrakt: 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.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024. Published by Elsevier B.V.)
Databáze: MEDLINE
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