{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,25]],"date-time":"2026-06-25T00:12:51Z","timestamp":1782346371705,"version":"3.54.5"},"reference-count":61,"publisher":"Oxford University Press (OUP)","issue":"1","license":[{"start":{"date-parts":[[2022,11,27]],"date-time":"2022-11-27T00:00:00Z","timestamp":1669507200000},"content-version":"vor","delay-in-days":514,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"funder":[{"DOI":"10.13039\/501100001807","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa do Estado de S\u00e3o Paulo","doi-asserted-by":"publisher","award":["2013\/07914-8"],"award-info":[{"award-number":["2013\/07914-8"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001807","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa do Estado de S\u00e3o Paulo","doi-asserted-by":"publisher","award":["2013\/50218-2"],"award-info":[{"award-number":["2013\/50218-2"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2021,7,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Aims<\/jats:title>\n                    <jats:p>This study evaluated the microbiological quality and safety of minimally processed parsley sold in southeastern Brazilian food markets.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods and Results<\/jats:title>\n                    <jats:p>One hundred samples were submitted to the enumeration of Enterobacteriaceae by plating on MacConkey agar. Colonies of Enterobacteriaceae were randomly selected and identified by MALDI-TOF MS. Samples were also tested for Listeria monocytogenes and Salmonella sp. The mean count of Enterobacteriaceae was 6\u00b70 \u00b1 1\u00b70 log CFU per gram, while 18 genera (including 30 species) of bacteria belonging to this family were identified. Salmonella and L. monocytogenes were not detected, while L. innocua was found in two samples and L. fleischmannii was found in one sample. Moreover generic Escherichia coli was found in three samples, all from different brands of minimally processed parsley.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>Even though microbial pathogens were not isolated, a variety of indicator micro-organisms were identified, including vegetable spoilers and species capable of causing human opportunistic infections. These results suggest hygienic failures and\/or lack of temperature control during processing and storage of these ready-to-eat products.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Significance and Impact of Study<\/jats:title>\n                    <jats:p>This study highlights the need for control measures during the production chain of minimally processed parsley in order to reduce microbial contamination and the risks of foodborne diseases.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/jam.14935","type":"journal-article","created":{"date-parts":[[2020,11,20]],"date-time":"2020-11-20T01:02:11Z","timestamp":1605834131000},"page":"272-280","source":"Crossref","is-referenced-by-count":14,"title":["Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil"],"prefix":"10.1093","volume":"131","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1948-3060","authenticated-orcid":false,"given":"J.A.F.F.","family":"Finger","sequence":"first","affiliation":[{"name":"Department of Food and Experimental Nutrition Faculty of Pharmaceutical Sciences University of Sao Paulo Sao Paulo SP Brazil"},{"name":"Food Research Center (FoRC-CEPID) Sao Paulo SP Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0164-8824","authenticated-orcid":false,"given":"D.F.","family":"Maffei","sequence":"additional","affiliation":[{"name":"Food Research Center (FoRC-CEPID) Sao Paulo SP Brazil"},{"name":"Department of Agri-food Industry, Food and Nutrition Luiz de Queiroz\u201d College of Agriculture University of Sao Paulo Piracicaba SP 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