Organic lettuce: effect of pre-harvest treatment with biological control agent and post-harvest storage conditions on the residual indigenous microbiota and survival of Salmonella spp.

Abstract

The consumption of vegetables is encouraged by health authorities around the world due to their health benefits. Several studies have reported the efficiency of the application of Biological Control Agents (BCA) for the control of phytopathogens in agricultural production, but little is known on their use in organic vegetable crops. No study have evaluated the survival of BCA on crops and their effect on the autochthonous microbiota and contaminating pathogens that cause foodborne diseases, such as Salmonella spp. during storage. The main objective of this BEPE project is to complement the study of Salmonella spp. at critical points in the organic vegetable production chain by evaluating the effects of biological control agents employed in the pre-harvest treatment for pest control in the autochthonous microbiota and Salmonella spp. during post-harvest storage under different conditions (time, temperature and atmosphere). The persistence of BCA in the lettuces under the tested conditions will also be monitored. (AU)