Publication
Microbiological and Chemical Quality of Portuguese Lettuce—Results of a Case Study
| dc.contributor.author | Ferreira, Catarina | |
| dc.contributor.author | Lopes, Filipa | |
| dc.contributor.author | Costa, Reginaldo | |
| dc.contributor.author | Komora, Norton | |
| dc.contributor.author | Ferreira, Vânia | |
| dc.contributor.author | Cruz Fernandes, Virgínia | |
| dc.contributor.author | Delerue-Matos, Cristina | |
| dc.contributor.author | Teixeira, Paula | |
| dc.date.accessioned | 2021-12-06T12:53:43Z | |
| dc.date.available | 2021-12-06T12:53:43Z | |
| dc.date.issued | 2020 | |
| dc.description.abstract | In addition to environmental pollution issues, social concerns about the sustainability, safety, and quality of conventionally grown fruits and vegetables have been increasing. In order to evaluate if there were any microbiological differences between samples of organic and conventional lettuce, a wide range of parameters were tested, including pathogens and indicator organisms: the enumeration of Escherichia coli; the detection of Salmonella spp.; the detection/enumeration of Listeria monocytogenes; the enumeration of lactic acid bacteria, Pseudomonas spp. yeasts and molds, and Enterobacteriaceae. This study also evaluated the chemical safety of the lettuce samples, quantifying the nitrate concentration and 20 pesticides (14 organochlorine and 6 organophosphorus pesticides). Significant differences (p < 0.05) between the conventional and organic samples were only detected for the counts of total microorganisms at 30 °C. Pathogens were absent in all the samples. The analytical method, using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) approach for pesticide extraction, was suitable for detecting the targeted analytes; the limit of quantification (LOQ) was between 0.6 and 1.8 µg/kg (lower than the Maximum Residue Levels (MRLs) established by EU legislation). In three organic lettuce samples, one organochlorine pesticide (α-HCH) was observed below the MRLs. For the samples analyzed and for the parameters investigated, except for the total mesophilic counts, the organic and conventional lettuces were not different. | pt_PT |
| dc.description.sponsorship | This research was supported by the Horizon 2020 project SafeConsume (Grant Agreement No. 727580) and by National Funds from FCT—Fundação para a Ciência e a Tecnologia through projects UID/Multi/50016/2019 and UIDB/50006/2020. Virgínia Cruz Fernandes thanks FCT for the financial support through a Post-doctoral fellowship (SFRH/BPD/109153/2015). | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.doi | 10.3390/foods9091274 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.22/18991 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation | Fruitec-Modern analytical technologies for assess Persistent and Emergent Organic Pollutants in red fruits | |
| dc.relation | Centre for Biotechnology and Fine Chemistry | |
| dc.relation | SafeConsumE: Safer food through changed consumer behavior: Effective tools and products, communication strategies, education and a food safety policy reducing health burden from foodborne illnesses | |
| dc.relation.publisherversion | https://www.mdpi.com/2304-8158/9/9/1274 | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | pt_PT |
| dc.subject | Organic produce | pt_PT |
| dc.subject | Microbiological contamination | pt_PT |
| dc.subject | Chemical contamination | pt_PT |
| dc.subject | Foodborne pathogens | pt_PT |
| dc.subject | Pesticide residues | pt_PT |
| dc.title | Microbiological and Chemical Quality of Portuguese Lettuce—Results of a Case Study | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Fruitec-Modern analytical technologies for assess Persistent and Emergent Organic Pollutants in red fruits | |
| oaire.awardTitle | Centre for Biotechnology and Fine Chemistry | |
| oaire.awardTitle | SafeConsumE: Safer food through changed consumer behavior: Effective tools and products, communication strategies, education and a food safety policy reducing health burden from foodborne illnesses | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBPD%2F109153%2F2015/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/EC/H2020/727580/EU | |
| oaire.citation.issue | 9 | pt_PT |
| oaire.citation.startPage | 1274 | pt_PT |
| oaire.citation.title | Foods | pt_PT |
| oaire.citation.volume | 9 | pt_PT |
| oaire.fundingStream | POR_NORTE | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | H2020 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100008530 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | European Commission | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
| relation.isProjectOfPublication | 53980918-b0c8-4539-a674-76bfc0e862ba | |
| relation.isProjectOfPublication | 3a33cd37-1397-4c3f-b372-95d533d482b3 | |
| relation.isProjectOfPublication | 5775c4fb-8780-4454-ac8b-15485dcd039e | |
| relation.isProjectOfPublication.latestForDiscovery | 3a33cd37-1397-4c3f-b372-95d533d482b3 |
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