Resumo

CASTRO-URBINA, Fiorella; WITTMANN-VEGA, Viviana; DAVIDOVICH-YOUNG, Gabriela  e  WONG-GONZALEZ, Eric. Microbiology of carrot, tomato and cabbage from organic and conventional agriculture in Costa Rica. Agron. Mesoam [online]. 2023, vol.34, n.2, 52743. ISSN 2215-3608.  http://dx.doi.org/10.15517/am.v34i2.52743.

Introduction. Interest in consuming fresh products such as vegetables has been increasing over the years. Different cultivation methods to produce vegetables such as carrots, tomatoes, and cabbages are available. Conventional and organic farming systems are the most common. Objective. To compare the microbiology of carrot, tomato and cabbage from farms with organic or conventional agricultural production systems in Costa Rica. Materials and methods. Sampling was carried out in Cartago, Heredia and Alajuela, Costa Rica, from September 2020 to November 2021, during the rainy season in all cases. Vegetables from model farms of carrot, tomato and cabbage, one of organic production and three of conventional production, were sampled. Microbial counts of total aerobic mesophilic, total coliforms, Escherichia coli, yeasts and molds, and the absence/presence of Listeria monocytogenes were determined. Results. Total aerobic, yeast and mold and total coliform counts for conventionally and organically grown carrots, cabbages, and tomatoes did not differ from each other. In the vegetables studied, E. coli counts were <1 log CFU/g and Listeria monocytogenes was absent. Presence of Listeria sp. in carrot samples from conventional cultivation was found in contrast to its absence in carrots from organic cultivation. Conclusions. L. monocytogenes was absent in the vegetables studied, which in general had acceptable microbial loads according to regulations and similar to studies reported worldwide. Under controlled conditions, when compared to those obtained from conventional production systems, it is possible to obtain vegetables from organic farming without detriment to their microbiological quality and with the derived benefits for the health of the consumer and the environment.

Palavras-chave : vegetables; Escherichia coli; Listeria monocytogenes; bacteria; moulds.

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