Quality assessment microbiological parsley (Petroselinum crispum) and welsh onion (Allium fistulosum) leaves after drying process

Abstract

The parsley and Welsh onion are spices widely produced and consumed in Brazil. Their marketing is made of fresh or dried plant; where they are sell alone or together. This spices spices have medicinal properties, the parsley is considered diuretic and indicated for cardiovascular diseases and Welsh onion is antioxidant and for immune system. This study aimed to evaluate the drying of parsley and Welsh onion leaves at different temperatures (40, 50 and 60oC) and verify the microbiological quality of the plants before and after the drying process. The drying was realized in a dryer until the final water content of 0.11 in dry base. The microbiological quality of the leaves was performed for Salmonella sp.; mesophilics, molds/yeasts and Escherichia coli, according to Normative Instruction n° 62 of 2003 from Brazilian Ministry of Agriculture. The Brazilian microbiological food standard doesn't allow the presence of Salmonella sp. For E. coli is accepted until 102 CFU/g for fresh plant and 103 CFU/g for dried plant. The legislation does not provide limits for molds/yeasts and mesophilics, but some authors indicate 104 and 106, respectively. In this study, the count observed for yeasts/molds, mesophilics, Salmonella sp. and E. coli in fresh parsley were higher than those established by the Brazilian legislation and authors. It was observed that only on drying at 50 °C and 60 °C there was a reduction of the microbial population of the microorganisms analyzed.