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Preliminary assessment of microbial quality of edible flowers
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NSTL
Elsevier
Consumption of edible flowers in Poland, just like all over the world, is increasing due in part to their nutritional benefits. Due to edible flowers being usually eaten fresh or minimally processed, the consumption of flowers can pose a microbiological hazard. The aim of this study was to determine the microbial quality of selected edible flowers produced in Poland. In particular, the presence of pathogenic microorganisms (Escherichia coli, Salmo-nella sp. and Staphylococcus aureus) and moulds, as well as yeasts were determined. The results demonstrated that no Salmonella sp. were present in investigated flowers. E. coli was found only in nasturtium flowers. All flower samples contained Staphylococcus aureus at (>) 3 log CFU g(-1) and the total yeast and mould loads were less than 6 log CFU g(-1). The method of harvesting did not affect the microbial contamination.
Edible flowersSafetyMicrobial contamination
Wilczynska, Aleksandra、Kukulowicz, Anita、Lewandowska, Anna
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Gdynia Maritime Univ, Dept Qual Management, Ul Morska 81-87, PL-81225 Gdynia, Poland
NSTL
Elsevier
