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Microbiological quality of tomatoes and peppers produced under the good agricultural practices protocol AGRO 2-1 & 2-2 in Crete, Greece |
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| Authors: | Emmanuel Kokkinakis Georgios Boskou Georgios A Fragkiadakis Aikaterini Kokkinaki Nikolaos Lapidakis |
| Affiliation: | aMediterranean Agronomic Institute of Chania, Department of Food Quality Management, Alsyllio Agrokipiou, P.O. Box 85, 731 00 Chania, Crete, Greece bHarokopeio University of Athens, Department of Dietetics and Nutritional Science, E. Venizelou Str., 176 71 Kalithea, Athens, Greece cTechnological Education Institute (T.E.I) of Crete, Department of Nutrition and Dietetics, I. Kondylaki 46 Str., 723 00 Siteia, Crete, Greece dTechnological Education Institute (T.E.I) of Crete, Department of Commerce and Advertising, K. Palama and I. Kakridi Str., 722 00 Ierapetra, Crete, Greece |
| Abstract: | The efficiency of the good agricultural practices (GAP) protocol AGRO 2-1 & 2-2, in advancing microbiological-quality of tomatoes and peppers, was studied in greenhouses at Ierapetra, Crete, Greece. The 240 tested vegetables-samples, produced under AGRO 2-1 & 2-2, showed satisfactory quality: Listeria monocytogenes absent per 25 g; Escherichia coli < 20 Colony Forming Units per gram (CFU/g); total coliforms 4.37–4.68 log CFU/g; aerobic plate counts 5.78–5.92 log CFU/g. Based on actual results and practices evaluation, we conclude that AGRO 2-1 & 2-2 can reduce microbial hazards for consumers and furthermore can establish practices in compliance to basic Euro-Retailer-Produce GAP (EUREPGAP) requirements. |
| Keywords: | Microbiological quality Vegetables Good agricultural practices EUREPGAP |
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