Rastreamento e prevalência de salmonella sp. na cadeia produtiva da pimenta-do-reino (piper nigrum) no Espírito Santo
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Data
2024-09-20
Autores
Vinha, Mariana Barboza
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Universidade Federal do Espírito Santo
Resumo
Contamination of black pepper 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 Espírito 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, contaminations can occur during black pepper harvest and post-harvest, increase or persist throughout post-harvest and remain in the grains produced on rural properties. The processing performed by exporting companies did not eliminate or reduce these contaminations to a safe level, resulting in contamination of the product intended for export The presence of the pathogen in the environment increases the risk of contamination of the fruits and pepper grains during processing. However, this risk can be reduced by improving hygiene practices during processing and by adopting Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP). To ensure product safety, it is essential to prevent contaminations and to make changes to the current production process, including the implementation of treatments that reduce and control contamination. Public policies aimed at improving rural sanitation, promoting the adoption of GAP, and advancing processing technologies are crucial for driving the necessary changes that will ensure the safety of black pepper produced in Espírito Santo.
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Especiarias , Secagem , Contaminação ambiental