Down salmonella risks if in the field there is proper care of vegetables

(ANSA) - FLORENCE - The correct agronomic practices to grow vegetables safely to reduce the risk of infection of the salmonella bacterium when they are eaten raw. This is foreseen by a study by the University of Florence, published in Food Control, the journal of the International Union of food science and technology, the non-profit organization that is the reference point of the World health organization (Who) and of the Food and agriculture organization of the United Nations (FAO). The study, explains a note, illustrates nine growing practices to reduce salmonella risks.

"Even in the management of a garden, along the entire production and harvesting chain, vegetables can be exposed in different ways to contamination with pathogenic bacteria such as Salmonella - explains researcher Massimiliano Marvasi -. Our study has taken stock of the literature. existing, to which Florentine research in recent years has made a great contribution, especially as regards the biology and cultivation of tomatoes ". The microbiological safety of water and organic fertilizers such as compost is of primary importance to avoid the risk of contamination, which can also be caused by the presence of feces deposited by animals (mammals, small reptiles, insects ...) or animal remains. themselves. The risk may be greater for vegetables grown on the ground and the study of the Florentine University focused in particular on the cultivation of peppers, salads and tomatoes. "The bacterium contaminates a damaged vegetable by overcoming the outer layer, it is therefore necessary to preserve its integrity in all phases - adds Marvasi -.

The choice of varieties helps but, among other actions, the solarization of the soil is also important. use of clean water, safe fertilizers and a harvest made with the right conditions of maturity of the vegetable ". (HANDLE).