Microbiological Quality of Seeds Sold at Supermarkets in Southern Portugal

Edible seeds may be exposed to various sources of contamination during the primary production phase, processing, packaging, commercialization and utilization. Due to the fact that microbial contamination is often associated with a low sensorial profile, high economic losses, as well as increased public health risks, the present study aimed at assessing the microbiological profile of 42 samples of seeds (chia seeds, flaxseed, pumpkin, sesame, sunflower and a mix of seeds) commercialized in the Algarve. An additional set of 6 samples of flaxseed flour was also studied. Using standard methodologies, the samples were analyzed, for aerobic mesophilic microorganisms, fungi (filamentous fungi and yeasts), Escherichia coli as well as Salmonella spp. The aerobic mesophilic microorganisms varied between 2.5 x 10 and 8.0 x 106 CFU/g and the counts of fungi varied from undetectable levels to 3.1 x 105 CFU/g. Escherichia coli and Salmonella, were not detected in the studied seeds. Although the results respected the European Commission regulation regarding criteria of food hygiene and safety, a few samples presented aerobic mesophilic and fungi counts higher than the limits recommended by the Portuguese guidelines. The results obtained highlight the importance of adopting good agricultural practices as well as good manufacturing procedures in order to prevent contamination, cross-contamination and microbial growth. In all the phases a set of control measures should be implemented to produce and consume microbiologically safe seeds.