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Microbial Journal Article Assignment Help

1. Why did the scientists perform the study (i.e., description of background)?

2. What was the hypothesis (or hypotheses) under investigation?

3. What were the major results and did they support or negate the hypothesis? Which key techniques were used to achieve these results?

4. Why are the results significant and do they point to further/future studies? In other words, why does this article matter and what should or could be done next?

5. Why did you choose this particular article to review? Was it interesting, informative, clearly written, or none of the above?


Article Selected

Maldonade, I., Ginani, V., Riquette, R., Gurgel-Gonçalves, R., Mendes, V., & Machado, E. (2019). Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms. Revista Do Instituto De Medicina Tropical De São Paulo, 61(0). doi: 10.1590/s1678-9946201961014

Scientists perform this study is to evaluate or to assess microbial and parasitic contamination of fresh RTE vegetables produced in the Brazilian Federal District agricultural industry and link pollution to Good Manufacturing Practices. Although many studies have evaluated RTE vegetable contamination, only a few have been associated with GMP pollution in Brazil, mainly in the Midwest. The aim of this study was to assess the contamination of the intestinal R. parasites and fresh RTE vegetables produced as well as processed by bacteria in the agricultural industry all around the Federal District of Brazil, and to examine the findings with GMP (Maldonade et al., 2019). To the best of our knowledge, Brazil does not have publicly available data on microbiological quality of this fresh produce. Therefore, this study represents the first investigation of microbial contamination in MPV and bean sprouts. This study was done to investigate the microbiological quality of commercially available MPV and sprouts, with the aim of improving the future of food safety measures. 

Because of the nutrients of vitamins, minerals, and dietary fiber, nutritionists and doctors recommend eating vegetables for a healthy diet. The company specializes in fresh micro-processed vegetables, taking into account the nutritional appeal and meeting the growing demand for ready-to-eat (RTE) products. However, the contamination of these plants by bacteria and parasites (protozoa and helminths) is a major public health problem worldwide 1-6. Certain infectious agents may cause infection in infected individuals, and in some cases, they may cause death 

Hypothesis 1: Does manufacturing practices of processed vegetables reduce contamination with pathogenic microorganisms or not? 

The main result of this study was based on microbiological tests in which there was no Salmonella in vegetables. According to Brazilian law, no heat-resistant E. coli higher than 102 MPN / g was observed, and these levels were considered unsuitable for consumption. In a study conducted by the Portuguese agro-industry, bacterial species capable of producing virulence-related molecules and potential biofilm-forming isolates were discovered in areas considered to be critical control points (CCP) because they did not appear to eliminate or stage 38 to reduce bacteria to a safe level. In this study, it was observed that the expected direct relationship between GMP and the presence of the indicated microorganisms is sensitive to the presence of bacteria. The actions taken by the agricultural industry can reduce these microorganisms to a safe level. However, this limitation is more fragile than parasites. This fact can be explained by the higher prevalence of the agent and by the use of more effective methods of eliminating and/or reducing bacteria, but with limitations on parasites (Maldonade et al., 2019).

The key techniques were used to achieve these results; the agricultural industrial producers of fresh RTE vegetables included in this study were selected using technical assistance and EMATER registration data. Samples were collected from six of the 10 largest agricultural industries (A, B, C, D, E, and F) and purchased from three large supermarkets (I, II and III). The types of vegetables analyzed were: American Lettuce (AL), Curl Lettuce (CL), Smooth Lettuce (SL), Red Lettuce (AR), Watercress (W), bean sprouts (BS), and mixed leaves (ML). Samples were obtained based on their availability in the agricultural industry and supermarkets. Five sample units of each vegetable produced in the agricultural industry, 200 grams per sample unit, were collected according to the statistical sampling plan used by ANVISA34. Store samples in their original packaging and transport them to the lab in a freezer. All the described conditions indicate that interventions are necessary to reduce the risk of disease transmission by eating fresh RTE vegetables. In this regard, adherence to CAC / RCP 53-2003 is necessary to guide the implementation of GAP and GMP. Although many studies have evaluated RTE vegetable contamination, only a few have been associated with GMP pollution in Brazil33, particularly in the Midwest. The purpose of this study was to assess the contamination of intestinal parasites and bacteria by fresh RTE vegetables produced and/or processed in the agricultural industry around the Federal District of Brazil and to correlate these results with GMP.

The results of this study are significant, and they suggest that in the near future, new research should investigate the sources of vegetable contamination in FD in order to develop and implement plans and measures to control these sources of pollution to reduce or eliminate vegetables from minimal processing a source of human infection of intestinal parasites such as fungi, insects and mites (Maldonade et al., 2019).

This article is important because the collected vegetable samples were sent to the Medical Parasitology and Vector Biology Laboratory in Pathology at the University of Brasilia (UnB) School of Medicine. They were weighed and placed in a refrigerator at 4 ° C until processing. Samples (75 g) were subjected to microbiological analysis in triplicate and 125 g for parasitological examination of intestinal parasites, arthropods, and fungi according to standardization techniques described in the literature. Although the number of research samples for some projects is small due to sampling constraints, we believe that the project outlines the microbiological quality of commercialized MPV and bean sprouts. Due to the high contamination values in the MPV and sprout samples, it is not possible to conclude that the fresh products analyzed have an appropriate hygienic quality. MPV undergoes various conditions that may result in increased contamination during growth, harvesting, preparation, packaging, and dispensing (Maldonade et al., 2019). These products are only sterilized, which does not ensure the complete removal of microorganisms. Therefore, these results indicate that measures should be taken, including Good Agricultural Practices, Hazard Analysis, and Critical Control Points and Good Manufacturing Practices to reduce the risk of microbial contamination from farm to table and ensure safe products. Foodborne disease (FBD) cases associated with consumption of fresh foods have risen globally. Therefore, in order to reduce the risk of FBD and ensure safe food for RTE vegetable consumers, it is important to adopt good practices at all stages of production, prioritizing procedures based on HACCP principles including Good Agricultural Practices as well as Good Manufacturing Practices.

I chose this article because it is interesting, informative, and well written. We look for articles that have accurate information and are closest to the known truth. As we all know, articles usually have obvious inaccuracies. This article provides accurate information on how good manufacturing practices for minimally processed vegetables can reduce pathogenic microbial contamination. Writing is clear, tidy, no random, blunt reference. It reports the best - accurate, clear and enjoyable reading. The Agricultural Products Guide is a guide and it is not a rule. As a guide, this guide will help minimize the risk of microbial food safety for fresh produce if applied to individual fruit and vegetable production operations. Because it is a guide, not a rule, the guide has no legal effect and role and is therefore not subject to law enforcement. Operators should use the general recommendations in this guide to customize food safety practices that are appropriate for their particular operation. The overall goal of the study was to develop cost-effective intervention and prevention strategies to reduce the incidence of foodborne illness.


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