Microbiological Quality of Organic and Conventional Leafy Vegetables

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The aim of this study was to assess the microbiological profile of leafy vegetables from organic and conventional farming (n=70). The microbiological parameters analyzed consisted of aerobic mesophilic bacteria, yeasts and molds, coliforms at 30 and 45°C, and Salmonella ssp. A biochemical identification of the Enterobacteriaceae species was carried out. Some Enterobacteriaceae species were identified in the produce from both farming systems and Hafnia alvei was the most widespread specie observed. Salmonella spp. was not detected in the samples analyzed. The microbial counts for indicator microorganisms were, in general, higher for conventional leaves when compared to those produced by organic farming.




Merlini, V. V., Pena, F. D. L., Da Cunha, D. T., De Oliveira, J. M., Rostagno, M. A., & Antunes, A. E. C. (2018). Microbiological Quality of Organic and Conventional Leafy Vegetables. Journal of Food Quality, 2018. https://doi.org/10.1155/2018/4908316

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